A Distillery Tour on the West Highland Way

On the first day of the West Highland Way it’s well worth walking an extra half mile to take advantage of the distillery tour offered at Glengoyne Distillery. Even if you don’t like scotch (and I don’t) it’s fun and educational. The Scottish lasses will have you smiling and chuckling in no time.

The basic £6.50 tour takes you through the process of making whiskey and includes one tasting. After watching a film and knocking back a wee dram your well spoken guide will take you through the various buildings and explain the purpose of each. Finish in the shop where there’s an excellent selection of backpacker sized bottles to choose from.

Glengoyne Distillery has been making whiskey for around 200 years with the three basic ingredients that go into making every bottle of scotch – water, yeast and barley.

Barley is first soaked in water.  This step releases enzymes which convert the stored starch in the barley into sugar. The damp barley is then spread out on the floor of the malthouse to dry. At the Glengoyne Distillery the barley is air dried. Many Scottish distilleries use the smoke from peat fires to dry the barley with the obvious smoky flavour a result. After the malted barley is dried, it’s ground to form grist and then mixed with water (“crystal clear soft water off Dumgoyne Hill”) in a mash tun, a large vat with rotating paddles. The resulting liquid is called wort.

The wort is then put into large fermenting vats called wash-backs. At Glengoyne the wash-back is made with Oregon pine. At this stage the yeast is added and the malt sugars are converted into alcohol during the 40-50 hour fermentation process. The resulting product, called wash is ready for the next step – distillation using a pot still. Two distillations take place (versus three for Irish whiskey because “they can’t get it right after two times” – though spoken in jest!) The distillation process at Glengoyne is slower than at other distilleries – supposedly for producing a smoother taste though I’m certainly not qualified to judge.

The last step is maturation in oak casks. Glengoyne uses American and Spanish oak casks, some of which are seasoned with sherry first. Ten years is the minimum amount of time that the whiskey is aged. The final product at the Glengoyne Distillery is a fresher, lighter product compared to the smoky, peaty whiskies of Islay.

Factors Affecting Style of a Malt Whiskey

The difference in flavour profiles for scotch comes down to the following factors:

• the barley, especially the malting
• the yeast
• the water
• the design and height of the head of the still
• the maturation process.

One couple we met had a double tasting of scotch and found the last half of the day on the West Highland Way floated by quite nicely.

Don’t miss the distillery tour – consider it part of your cultural education.

Leigh McAdam

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