Details have been announced of day long food and whisky tours as part of the Spirit of Speyside Whisky Festival – 3-7 May 2012. Along with the highest concentration of whisky distilleries of any region on earth, Speyside is also host to many iconic family-owned food producers and some of the finest raw ingredients anywhere.
This year, as part of the festival, there are two day-long â€˜Plough to Plate’ tours on Saturday 5 May and Sunday 6 May, combining an unforgettable whisky experience with an insight into the rich culinary and agricultural heritage of this area.
Both Benromach, the smallest distillery in the Highlands, and the world-famous Glenfiddich Distillery have tours uniquely designed for the whisky festival. The Sunday tour also incorporates a visit to the ancient community of Benedictine monks at the 800 year old Pluscarden Abbey to sample their Gregorian chants and their home-made elixir of apple juice and honey – the alternative â€˜spirit of Speyside’.
The unique tours also include a visit to meet some of the local Speyside farmers who make some of the finest malting barley in the world, and whose beef and vegetables end up on the tables of some of Europe’s finest restaurants.
There’s even time on the Saturday to pop in to Walker’s Shortbread’s Highland headquarters for afternoon tea and a sample of the Queen’s favourite shortbread, and the chance to eat some of the best food in Scotland at award-winning Knockomie Hotel in Forres or at The Glenfiddich Distillery’s Malt Barn Restaurant.