So, that travel ban. It lasted 6 weeks instead of 2 months. 6 whole weeks I stayed put in London.
I decided that I had better do it, when after a series of quite intense long distance trips, I found myself exhausted and slipping behind with my work at the end of February. Something had to give, and sadly, just for a little bit, it had to be the travel. So, I carried on with anything planned and cleared May & June for some downtime and focus.
It could never last and I got itchy feet. I simply didn’t want to stay put for as long as I had planned. I love travelling so much and all of the work stuff started to come together really quickly. I also find 6 weeks a perfect period of time for any project. I throw myself into it, get it done, and then am ready for the next one.
Just as I stuck my head over the parapet, Talisker organised a trip to their distillery in Scotland and invited me on it. I jumped. I love whisky anyway (and Irish whiskey too), a tipple now and then and to purists shock, in a cocktail. I even cook with it. Why not? If you use the best tasting ingredients you get the best tasting end results.
Whisky is a complex drink with often quite savoury flavours. We tasted many, the stand out for me was the Talisker 30 year old which screamed porcini to me, in the best way possible. I always find food in everything I taste.
Talisker is based on the Isle of Skye, which is really very remote and difficult to get to. So. we went by helicopter. We started the first day with a trip to Cardhu, a new whisky for me.
I must be brief for I have little time today, but what struck me was the passion and commitment to their product. I am a big geek at heart and love the detail behind making an aged single malt. The combination of European oak sherry barrels and American oak bourbon barrels. The patient wait. The analysis and combination of different barrels. The bottling. Then the aged whisky at home by the fire.
For now, some photos, I will be back with more on the whisky itself soon.