Un-fettered: My trip to the Fettercairn Scotch Whisky Distillery
The majestic and historically significant Fettercairn Distillery, was built in 1824 by Alexander Ramsay, He sold the estate in 1829 to the Gladstone family after losing all his money. William Gladstone, John Gladstone's son, rose to become Prime Minister and Chancellor of the Exchequer, and was instrumental in enacting several alcohol tax revisions. Since 1973, Fettercairn distillery has been owned by Whyte & Mackay.
When I arrived at the majestic Fettercairn Distillery, I had no idea what to anticipate because I had never been to the distillery before. The distillery manager Stewart Walker, brand ambassador Andrew Lennie, and master whisky maker Gregg Glass were present that day, and I have to say that they were an absolute pleasure to spend the day with, along with the entire PR team who made the trip possible. Unquestionably this was a journey, that I won't soon forget.
I was fortunate enough to attend this great event, which was focused on the recently released Fettercairn 18 - Scottish Oak expression, as a member of a select group of whisky fans, writers, journalists, and everyone in between. which, I must say, is just incredible. If you'd want to read my in-depth assessment of it, which includes my own personal tasting notes and views, you can find it here: Fettercairn - 18 (Scottish Oak) Review
The well-planned, laidback, yet incredibly educational press trip started off with a tour of the outer grounds of the distillery, which was led by Andrew Lennie. He spoke about the ‘Forest Flow’ sculpture by Scottish land artist Rob Mulholland, which had been commissioned by Fettercairn that actually looks out to thousands of oak saplings.
Later, we were taken to the technical and geeky for some - (I loved it) areas of the distillery where the renowned stills are used in their unique distillation process that Fettercairn claims gives the whisky its well-known "tropical taste," The primary process entails immersing the copper in a cooling ring that sits on top of the still, allowing only the purest vapours to rise. It was amazing to see that in action first-hand.
We were in good hands with Distillery Manager Stewart Walker, who firmly delivered the relevant information regarding the distillery's operations in an easy-to-understand manner.
During the busy schedule, we also got to observe some of the distillery's other components in action, such as the cast iron Mash Tun. After learning more about the Wash backs and other distilling methods, we got an in-depth and educational look at how Fettercairn is produced. Taking sips of undiluted, fresh new-make spirit made my eyes water and my nose quiver, but it was wonderful to taste the pure, unfettered alcohol right from the stills.
Onto everyone's favourite part of the day, which started at one of the many warehouses, where things were much more engaging and undeniably merrier, while still remaining responsible. To my surprise, they rolled the red carpet out for us by, not only pulling one, but a total of five cask bungs for us to enjoy their labour of love and craft. This made the warehouse my absolute favourite aspect of the distillery tour. They were so happy and enthusiastic that it was just one of those wonderful moments where they wanted to show us everything! They probably would have too if we had more time!
Tasting the whisky in the location where it was maturing was a genuine highlight for me. A true privilege. It was here that we were able to sample future expressions that were not yet available to the public, and it was a tremendous treat for me to taste not one, but about four or five distinct ones, each as delicious as the next.
We next went up the road to the Fasque Sawmill, where we witnessed wood drying onsite and I even got to measure the moisture level. Gregg Glass is unlike anyone I've ever met in the way he knows and describes every small element of his work, and you'll see it too if you're lucky enough to do a Fettercairn distillery tour. The man is completely obsessed with whisky production, as evidenced by the way he speaks. This effectuation leaves an impression on you as well, because I could have stayed and listened to him discuss the many approaches Fettercairn is utilising in their whisky production.
One of the many thrills and joys of this trip for me was how the whisky producers and workers were permitted to accompany us and answer any questions we had, and they interacted on a personal level, rather than being hidden away like others do and have done. For me, this meant a more casual setting with plenty of one-on-one opportunities, such as the one I had with whisky producer Gregg Glass.
During the beautiful luncheon that Fettercairn had prepared for us, Gregg Glass asked if I had any questions about the whisky or Fettercairn in general. I was curious as to how the initial plan to use Scottish Oak came about, so I inquired as to how the concept was conceived.
Despite Gregg's near-crying eyes, the question was answered with such grace and vigour that I couldn't help but just stand there and listen, in awe.
A special pre-planned, four-course meal with whisky influences that ingeniously blended all the tasting notes from the many expressions we would be tasting alongside the cuisine marked the end of the remarkable trip, which regretfully had to come to an end. Andrew Lennie, the brand ambassador for Fettercairn, and the head chef at the restaurant both worked together on this fantastic concept. The food was expertly prepared by Kevin Dalgleish, the Head Chef of the amazing Amuse restaurant.
When we got to the restaurant, we were given wonderful and refreshing Fettercairn drinks as a welcomed refreshment. After, we were quickly escorted upstairs to a secluded upper floor table, which was ideal. The 12-, 28-, 22-, and 18-year-old Fettercairn expressions were among the whiskies we had with each of the four courses, and Andrew Lennie talked about their tasting notes and how they worked well in collaboration with the food we were eating.
What can I say? The meal was among the best I've ever eaten, and to prove it, Kevin, the head chef, was introduced to resounding applause at the end of the evening. The atmosphere was ideal for the event from start to finish. The waiters and waitresses were fantastic at keeping us all pleased and taking care of our every need. The opportunity to interact with the Fettercairn staff in a more relaxed environment was the highlight for me, though.
The distillery workers created a memorable experience, which I think many of my peers would agree was the case, and I want to thank the Whyte & Mackay PR team for organising such a fantastic press tour. Gregg Glass deserves special recognition because of how clearly and unmistakably passionate he is about what he does. I will always be grateful for the conversation I had with him regarding his work. And last, many thanks to Andrew Lennie for taking the time to impart his wealth of knowledge to us and for cheerfully and endearingly answering even the most simple or challenging questions. Please also accept my gratitude for Stewart and Bruce, who are both legends.
If you find yourself in Aberdeen, Scotland, then pay the Fettercairn Distillery a visit and take one of their tours. What you will discover is a charming and traditional whisky distillery that is run by people who love whisky and not trying to sell and market the product at every available chance. For me this is difficult to top on both counts. Love it, cant wait to go back!
All images belong to Fettercairn Distillery/Grant Anderson
