We are heading to this distillery next week in our pre season check up on accomodation and restaurants. Cant wait! Here is some information on their site about some whisky tasting in germany.

Tasting the New Spirit - The Verdict

Abhainn Dearg have had a lot of visitors throughout 2009, the feedback was positive and the support we have received from everyone is wonderful.

One of our visitors was Gernot Hoffmann, who with his wife visited them last June. Herr Hoffmann took a sample back to Germany and held a tasting with some friends, he has kindly offered them the results which we would like to share with you.

“I am sending you the “results” of the tasting of this new make with some of my whisky friends back in Germany.
We had a really extensive tasting of “A”-whiskies (Distilleries starting with an “A”) and I was really anxious about my friends` reactions towards your new make, since I really like it and think it is great stuff.

To cut a long story short: all of them (6 people who have already tried loads of whisky so far) agreed that your new make was the smoothest (despite the alcohol content), most floral and fruitiest new make they had ever tried! They were all excited about what A.D. whisky might become in the future as it surely has a whole lot of potential for an enormously great whisky. And of course all of them wanted to get to know something about your work and the distillery. So I did a bit of promotion for Abhainn Dearg - I hope you don`t mind.

So much for the feedback. I hope you are happy with this independent tasting result.

Slainte,

Gernot Hoffmann”

Nose:

Intense floral notes dominate, followed by a slightly buttery touch and a fruity, Grappa-like freshness
Palate:

Quite sharp at first, changing into warming, soft and sweet nutty tones.
The fruity touches stay, but more in the background.
Just a minimal bitter note, almost not worth the talk.
Extremely drinkable.
Finish:

Enormously long finish, almost unextinguishable.
Plus: the return of the floral notes!
Excellent!

Hans J Marter

22 February 2010

PROMOTION material is flying off the shelves after Simon King’s three part series on Shetland’s wildlife has brought the isles to the nation’s attention.

Gannets at Noss - Picture: Shetland NewsVisit Scotland and Promote Shetland, the new council financed organisation; both have reported a significant increase of interest in the isles.

The national tourism body said Internet traffic on its Shetland page was up 800 per cent in the days immediately after the first broadcast on 4 February.

Promote Shetland said it recorded a four fold increase of traffic at www.shetland.org and added that the interest could have been even higher had VisitScotland provided links from its website to their website “for the benefit of the consumer”.

Simon King’s Shetland Diaries, filmed last summer, were broadcast on BBC2 on three consecutive Thursdays with last episode on the 18 February.

A spokeswoman for VisitScotland said that its Lerwick visitor information centre had to deal with three times more enquiries than what was normally expected at this time of the year.

Islands manager Steve Mathieson said: “We are absolutely thrilled with the Simon King’s Shetland Diaries series aired on BBC2.

“The production quality and content of the programmes were exceptionally high, leaving viewers in no doubt of the stunning scenery, rich culture and world class wildlife watching opportunities, available to everyone visiting the Shetland Islands.

“As the programme was broadcast during primetime targeting large audiences and showcasing Shetland on a national stage, it will have brought Shetland to the forefront of the viewers minds when they are considering where to take their next holiday. This type of exposure is priceless.”

Meanwhile, destination manager with Promote Shetland, Andy Steven, said they had run out of promotional material at the Destination Travel Show earlier this months when they were overwhelmed by interest in the isles.

He said: “There was a very significant amount of people who had seen the programme and wanted to find out more about the place.”

Mr Steven and his team have now been invited to join Simon King at his stand at the Outdoor Show, in Birmingham, at the end of March, when the broadcaster will also promote the book to the series.

Promote Shetland was formed last year, when Shetland Islands Council withdrew its funding from VisitScotland after years of disagreements over the best way of promoting Shetland as a distinctive destination.

Solar flares ‘turn on’ Northern Lights
By Steven McKenzie
Highlands and Islands reporter, BBC Scotland news website

Aurora borealis
The Aurora Borealis has been celebrated in song

A question posed to Aberdeen tourist information staff could get easier to answer as an “awakening” Sun raises chances of seeing the Aurora Borealis.

Tourism staff have been asked in the past when the “lights were turned on”.

Experts have been reporting that the sun was stirring after a period of low activity.

Increased eruptions from the Sun - including solar flares - were expected to make the aurora, also known as the Northern Lights, a more frequent event.

Visitors unaware that the aurora was a phenomenon related to the Sun’s activity would ask tourism staff what time they were switched on each night.

Many elements of our natural and cultural heritage capture the imagination of visitors and occasionally we do get asked a question which raises a smile
Ken Massie
VisitScotland

The Aurora Borealis is also celebrated in the local song, The Northern Lights of Old Aberdeen.

Prof Eric Priest, of the Solar and Magnetospheric Research Group at the University of St Andrews, said the chances of seeing the aurora were likely to improve as the sun heads for what is known as a solar maximum.

He said: “The Sun’s activity varies with an 11-year cycle and when it is more active there are more eruptions from the Sun called coronal mass ejections - some of which are related to flares.

“When they reach the Earth after about two days they produce an enhanced Aurora Borealis.

“In order to see it clearly you need to be away from lights and also as far north as possible, and so on those two counts Scotland is a great place to see the aurora.”

‘Fantastic example’

Eric Walker, of the Highlands Astronomical Society, said the north of Scotland had seen impressive displays of the aurora in the past.

He said: “It is indeed exciting to hear that sunspot activity is on the rise again.

“We have been in one of the deepest sunspot minima for the last couple of years, 2008 was the second blankest year in a century, and for lovers of the Northern Lights this has been a lean period indeed.

Mr Walker added: “Sunspot activity appears to be linked to the frequency and intensity of the beautiful aurora.
Aurora borealis
The aurora pictured over the Highlands in 2005

“In autumn 2004 and winter 2005 there was a tremendous burst of intense aurora activity. In 2005 the activity was so intense that the aurora activity was directly above the Scottish Highlands and we were able to look into the auroral corona itself.”

Ken Massie, VisitScotland regional director for Aberdeen City and Shire, said the aurora was a potential draw for visitors.

He said: “The north east is not only an area of rich culture but also stunning natural heritage.

“The Northern Lights are a fantastic example of this and any visitor who is privileged enough to have experienced them will undoubtedly have a memorable and unique holiday.

“Many elements of our natural and cultural heritage capture the imagination of visitors and occasionally we do get asked a question which raises a smile.

“However, the staff in our VisitScotland information centres are always on hand to share their expertise and enthusiasm for the local area and all it has to offer.”

‘Space weather’

Scientists and astronomers in the UK and US have been making close observations of the Sun’s activity.

On Thursday, the Solar Dynamics Observatory was launched from Cape Canaveral in Florida.

The observatory is designed to acquire detailed images of Earth’s nearest star to explain variation in its activity.

An active Sun can disrupt satellite, communication, and power systems at Earth - especially when it billows charged particles in Earth’s direction.

Scientists want to see if they can forecast this “space weather” better.

The Solar Dynamics Observatory will assist this drive by investigating the physics at work inside, on the surface and in the atmosphere of the Sun.

Brits are taking more holiday “snacks” and less vacation three course meals, according to a YouGov poll and Hoseasons booking patterns.

The operator asked YouGov to sample survey 2361 adults online and ask them about their holiday plans for 2010. It found some 30% indicated they are more likely to go on a short break in the UK in 2010 compared to last year.
Hoseasons’ own data shows that short break holiday bookings are already 25% up in 2010 while 2009 Christmas shortbreaks soared by 68%.

Hoseasons chief executive Richard Carrick said: “Over the last 10 years we have seen a big shift in the number of holidays people take, but during this time holiday entitlement has stayed broadly static. We’ve therefore had to find ways of fitting in more breaks, and more often than not people are using their weekends to boost their holidays by tagging on an extra couple of days.”

“Last year had a big impact on peoples’ views of the UK as many rediscovered Britain. This newfound love, combined with an increasing reluctance to fly and a tightening of holiday budgets, means that the UK is become the default destination for many short break holidaymakers.

Carrick said that the British mood for avoiding flights, saving money and staying on home shores had been underpinned by the media’s current focus on staycationing holidays. He added: “This reflects the way the media, through programmes like the BBC’s Coast and Rivers series, and ITV’s Islands of Britain, fronted by Martin Clunes, has supported and showcased Britain’s diversity and history to new audience.

“All this strongly points towards the rise of the ‘holiday-snacking’ and more frequent shorter breaks to enable holidaymakers to make the most of their time and budgets in 2010.”

By Dinah Hatch

Taste of Grampian names cookery stars

By Joe Watson

Published: 09/02/2010

FINE FARE: From left, James Knowles, Steve Innes and Brian Pack. Raymond Besant
More Pictures

The two celebrity chefs who will be starring at this year’s Taste of Grampian food festival were revealed last night.

James Tanner and Silvena Rowe will both be celebrating the richness and diversity of the north-east’s food and drink larder at the ever-popular event on June 5 at Inverurie’s Thainstone Centre.

Taste of Grampian steering committee chairman Brian Pack also promised another veritable feast of food, fun and entertainment at the show, which marked its 10th birthday last year with a record-breaking crowd of more than 14,000.

Mr Pack said the steering group behind the event had again listened to the views expressed in the visitor and standholder surveys conducted last year to build on the success of a show that is now Scotland’s biggest one-day food festival.

He added: “We are not complacent and we like to take a fresh look at Taste of Grampian every year and make it just that little bit different from those that have gone before.

“The responses last year were all tremendously positive, but there were a number of ideas suggested and we are trying to incorporate them.”

Aberdeenshire Council head of economic development James Knowles again underlined the importance of Taste of Grampian in telling consumers about the north-east’s food industry and the huge contribution it makes.

Mr Pack and Mr Knowles were speaking at the launch event, held as part of the Grampian Food Forum Dining Club’s latest meeting at the Carmelite Hotel in Aberdeen.

Taste of Grampian will feature demonstrations by the two chefs, both of whom are TV regulars.

Mr Tanner was just 23 when he opened his first restaurant in Plymouth in 1999 with his older brother, Chris. He has since appeared on numerous shows and is passionate about using local, in-season food.

Ms Rowe has been cooking professionally for more than 23 years and is a leading authority on eastern European and Mediterranean food. Her cooking is described as honest, robust and full of new and unpredictable flavours.

The festival will also feature contests for primary and secondary schools, a demonstration by the winners of this year’s Grampian chef of the year competition, presentations by chefs Sandy Greig and Robert Bruce, who are otherwise known as the Two Fat Laddies, and wine tasting.

There will be a motor show, a children’s farmyard area and entertainment from the Garioch Fiddlers, dancers, magicians and Inverurie Pipe Band.

Taste of Grampian has a new main sponsor, Inverurie-based car dealer I & K Motors. Proprietor Steve Innes said: “Taste of Grampian brings in a massive amount of people into the town and we wanted to be part of it.”

Other sponsors are Aberdeen City and Shire, Quality Meat Scotland, the Food Standards Agency, Tesco, Costco, the Malmaison Hotel, Mercure Ardoe House Hotel and Spa, More Than Kitchens, Service Point, The Store and Union Square.

Taste of Grampian is organised by ANM Group, Aberdeenshire Council, the Grampian Food Forum, Scottish Enterprise and the Press and Journal.

Read more: http://www.pressandjournal.co.uk/Article.aspx/1597008/?UserKey=#ixzz0gS1mr7LI

Walkers on the West Highland Way could be banned from wild camping on a 17km stretch of the route alongside Loch Lomond.

Loch Lomond & the Trossachs National Park Authority this week launched a 12-week consultation on plans to introduce bylaws that would make it illegal to camp outside designated sites between Drymen and Ptarmigan Lodge, north of Rowardennan. The authority says the proposal is in response to growing antisocial behaviour in the area.

The area in question covers 14 sq km and takes in some of the most popular sites on the eastern side of the loch, including Balmaha, Sallochy Bay, Millarochy and Rowardennan.

The national park says the measures are necessary to protect the beauty spots from irresponsible camping and the damage and disruption it causes. The bylaw would make it an offence to pitch a tent or set up any form of shelter including overnight sleeping in vehicles.

Although aimed at unruly elements that have caused major disruption in the area, the ban could have serious implications for walkers backpacking the 154km (96-mile) West Highland Way, the most popular long-distance trail in Scotland.

Camping would still be allowed on commercial sites such as those at Cashel and Millarochy, which both stand to benefit from the introduction of the new bylaw.

The authority says local residents support the camping ban.

Fiona Logan, the park’s chief executive, said: “This is undoubtedly some of the most beautiful scenery in Scotland and some of the most well known. We have amazing views along the banks of Loch Lomond but unfortunately, if you take a closer look on a busy summer weekend, you’ll find the remains of tents, burnt down trees, abandoned campfires and countless bags of rubbish.

“The huge popularity and sheer numbers of people are slowly degrading Loch Lomondside and we have to propose innovative ways to try and save the landscape around us. Most of the issues we face are related to informal camping and we have to look at taking action before the environment so many people enjoy is destroyed forever.
Sadly, not all campers follow this invocation at Rowardennan
Sadly, not all campers follow this invocation at Rowardennan

“The incidents on the east side of the loch that include drunkenness, vandalism and criminal damage, have meant that the local communities, the national park authority and its partners are looking at some innovative measures to deal with issues to try and protect the environment and allow people to have a more enjoyable visit.

“Our role is to support our communities and to ensure that everyone coming to the national park has a great experience of this precious place.”

The proposed ban follows Operation Ironworks, collaboration between Central Scotland Police, the park authority and Forestry Commission Scotland. Ms Logan said: “Ironworks has been a fantastic success and has seen our rangers working with Central Scotland Police to carry out joint patrols across the national park.

“We appointed a national park police officer to ensure effective joint working across the park between our communities, the police and our rangers. In a UK first, some of our rangers became employee-supported special constables.

“We now need to look at preventative measures as well as enforcement and this is why we have launched the camping byelaws consultation.”

Kevin Lilburn, director of the Buchanan Community Partnership and local resident, added: “The local community fully supports the introduction of the new bylaws. After many years of locals having to deal with the challenging issues associated with informal camping, we are delighted that the national park is taking positive action to improve the management of visitors to this iconic and beautiful area.”

The Land Reform (Scotland) Act gives the right to camp in the Scottish countryside but the right must be exercised responsibly. Any illegal actions lead to the forfeit of rights.

The full consultation document can be seen online.

Representations can also be made to the national park authority online.

The owner of the first whisky distillery to start production on Lewis in 170 years said he hopes to use more barley grown on the island.

Mark Tayburn said 10% of grain used at his Abhainn Dearg distillery last year came from Lewis.

He is also working with Highlands and Islands Enterprise (HIE) on how to grow his business.

Mr Tayburn was granted a licence for his distillery by HM Revenue and Customs in November 2008.

On increasing his use of local barley, Mr Tayburn said: “We have had significant interest from local crofters and I hope that figure will grow this year. I also plan to double our production levels.”

Humble Parsnip

The parsnip is a much-loved root vegetable in Britain, available generally from November to February. Related to the carrot, parsnips are low in calories, rich in vitamins, minerals and fibre and are a particularly good source of potassium. Frost actually benefits parsnip flavour, converting some of the starch from the frozen living root into sugar. Perhaps that’s why Romans considered them an aphrodisiac
Parsnips are very versatile and can be cooked in much the same way as potatoes. They are delicious parboiled then roasted until golden-brown, possibly with honey or maple syrup, or mashed with cream, braised, boiled or steamed. Excellent in vegetarian recipes such as curry and stew, they also make good creamy soups and partner well with apples, spices, ginger and cheese. Parsnips should be scrubbed, not peeled, as most of the flavour lies directly below the skin.
To make parsnip crisps, popular as a contemporary garnish or tasty snack, simply slice a parsnip very thinly, deep-fry in hot vegetable oil until golden, drain on kitchen paper and sprinkle with salt to taste.

Gigha Halibut

Gigha Halibut specialises in the production of sustainable Scottish Atlantic halibut from the beautiful community owned Island of Gigha . Farming in a replenishable and controlled way, they do not deplete or endanger wild stocks of halibut in the sea and are proud of their fishes’ provenance. The halibut are grown over three years using a unique land-based farming system that harnesses the clean Atlantic waters from the Sound of Gigha. Halibut, the largest flatfish in the ocean, are a delicious white-fleshed fish with a firm, meaty texture and delicate taste. The business employs knowledgeable staff who rear the fish using organic feed and handle them with the utmost care to ensure they are healthy and happy.
As well as supplying some of the world’s leading restaurants, they also produce smoked halibut, using oak chips from the Craigallachie distillery on Speyside.
Isle of Gigha Halibut now accounts for 80% of all the halibut produced in Scotland. Its main market is the UK, with the US also accounting for 30% of the company’s sales.
Alastair Barge, managing director of Gigha Halibut, was named Food Champion of the Year in the 2009 Waitrose and Country Living Made in Britain Awards.

There is a grea blog on their site with recipes and a clip of a food TV programme who visited and cooked the halibut. Gigha Halibut site

January Recipe from foodtourism scotland

This is the month of Burns Suppers and since Burns believed in sharing simple, wholesome food it seemed appropriate to have the recipe of the month as the sweet that most often accompanies the Haggis.

Cranachan

Serves 4

Ingredients

75g crunchy oat cereal or medium oatmeal

600ml Greek yogurt or double cream

250g raspberries

Heather honey

Optional: 1 generous tbsp malt whisky

Method

Toast the oats or cereal on a baking sheet under a hot grill for 3-4 minutes, turning regularly, then set aside to cool.

If using whisky, whisk it into the cream or yogurt, then fold in the cooled toasted oats and 200g of the raspberries, keeping them as whole as possible.

Spoon the mixture into 4 serving glasses or dishes, top with the remaining raspberries and serve. The honey may be drizzled over the top for extra sweetness.