This week, we have experinced much of what Eriska and the surrounding area has to offer, but also a lot of the things guests can enjoy while staying with us at the hotel!
On wednesday, the weather allowed for some of our guests with the more atristic nerve to spend time outside capuring the main house.
Did you know, that our hotel was built in 1884 by a branch of stewarts of Appin and the architect Hippolyte Blanc? He was known for his attention to details and for the Scottish Baronial Style. Blanc's work can also be seen in Edinbugh today, where the St Cutberth's Church and the Argyll Tower are amongst some of his works.
Today we went out with a client of ours who will be coming back to stay with us later in the summer to look at all that the West Coast of Scotland can offer! We were picked up by Struan from Costal Connection who took us over by boat to Kingairloch - only a 25 minute journey accross from Eriska. Kingairloch is a 14,000 acre highland estate and is home to a wide range of animals, birds and flora throughout the year and also feature the Boat House restaurant, serving exquisit seasonal cuisine - all grown or captured on the estate.
But what is exquisite cuisine withouth Scotlands national beverage?
We got back onto the boat and set our course towards Oban to visit the Oban Distillery. Oban Distillery is one of Scotland's oldest sources of single malt scotch whisky and are proud of their Oban 14 year old Single Malt with its hints of honey,smoke, citrus orange and sea salt. Well worth a visit if you are staying with us.
What are you doing for the World Whisky Day this weekend on Saturday 18th?
Are you one of the lucky ones coming to our tutored whisky tasting session on Saturday at the Isle of Eriska Hotel, Spa & Golf? It is open to residents of the Hotel and any residents dining with us in the evening.
The session will allow our guests and diners to nose their way through the range of exclusive bottles of Eriska malt we have had especially made for our residents - From the ten year old malt of Islay to the 10 year old Speyside, we will highlight the characteristics of each bottle and the complete trilogy with the Sherry Wood Cask of 14 year old Speyside.
Come stay with us this weekend for an exciting evening, or book a table in the restaurant. we need a 24h notice for bookings with our restaurant.You can book with us by pressing the button below.
No visit ot Scotland is quite complete without a wee dram just to keep us all in touch with the "Spirit of Scotland" - in more ways than one!
Anyway we have a huge range of guests who stay with us at Eriska and their knowledge and experiences with Malt Whisky always varies but whether they be afficiandos or simply beginners- crossing the threshold of our Library Bar for the first time- it is certainly a topic which causes great discussion - always raises the passions and never curbs the enthusiasm.
Malt whisky at Eriska is an intricate part of our life
and whether guests are simply looking for a favourite or wanting to try a wee dram for the first time we try to help them understand a bit about this essential part of Scottish life and allow them the opportunity to immerse themselves in the history and culture if they so wish. This ranges from allowing them to sit quietly and enjoy the dram by the fire or pontificate at the bar and compare notes with others but in the middle of the range is the vast majority who simply are intrigued by the history, enjoy the product and use their experiences to enhance their stays in this wonderful part of the world.
Many simply enjoy what they consume and, as they are not regular malt masters, are looking for ways to compare and contrast their experiences. So we always believe the best starting point is to try and form a base line so all malts get a "fair" chance to show! Therefore we thought it might be helpful to put down some simple guidelines as to how we recommend guests taste whisky in order to get the most out of the experiecne and enjoy the "water of life" to its best.
How to taste whisky
- Start with a tulip shaded glass (never a whisky tumble- unless that is all you have access to). This will concentrate the aroma of the spirit.
- Serve the the sample at room temperature, as this will allow the liquor to expend the maximum aroma and flavor.
- Observe the colour by holding the glass up to the light and note the hue of the liquid inside. It varies from a pale straw color to a deep mahogany all the way to a heavy treacle in older whiskeys.Nose the whisky two to three times- ie pass it in front of you nose iniatally and
- Swirl the glass in order to release some of the aroma. Not only will this prepare the whisky for your nose, but it will also provide much insight about the sample. The Legs on the glass are indicative of the potency of the whisky.
- Take a nose into the glass but do not be tempted to inhale too deeply, or you may risk becoming temporarily “odor blind.”
- Take a small sip and let the whisky coat your mouth and note what flavors you pick up
- Add water to the spirit to open it up and to release the oils in the dram (I add just a splash)
- Take a big sip and note the overall body of the spirit
- Move the whisky around in your mouth to pick up additional flavors
- Swallow and note how long the finish is
- Take your time and try only a few at a time and drink plenty of water between sips.
- Discussion time!!
In addition to these simple steps we also have a tasting sheet and this allows guests who are intersted over their stay to sample a few malts and keep a record in order to allow them to compare and contrast over a few hours, days or even weeks. By structuring the tasting each time it helps formulate the reasons behind malt choices