For my Father and Godfather, the most passionate whiskey drinkers I know, one day I will take them on a journey through rolling hills and sun-kissed fields, where we shall share stories and laughter over glasses of Moffat's finest.

Another postcard picture Drive, off to the Moffat Distillery that sits on the backdrop of hills that rise and fall in the mist-kissed expanse. A must-visit highlight of the trip, highly recommended by my wonderful hosts, Hanna and Rob.

The distillery is truly special, being one of only two in the world using fired stills—the other is in Japan. Founders Erin and Nick are reviving a nearly forgotten art of whiskey production. Back in the 1830s, this method was common, but as larger stills became the norm, small-scale production declined. Wood-fired stills gave way to coal and electricity, which suited mass production better. Since opening in 2023, the distillery has proudly crafted its first wood-fired whiskey, embracing tradition with a modern touch.

The distillation process 

The distilling process is a fascinating blend of science and artistry, starting with barley as the star ingredient. Here's how it unfolds:

1. Malting the Barley: The barley is given a "bath," soaking in water to encourage germination. During this stage, shoots and roots begin to sprout, activating enzymes essential for the process.

2. Roasting the Malt: The germinated barley is then roasted to stop the sprouting process. Some of this roasted malt is transformed into chocolate malt, a rich, dark ingredient packed with starch—perfect for the next steps.

3. Mashing: The malted barley is mixed with hot water in a vessel called a mash tun. The heat activates the enzymes, breaking down the starches into sugars. The temperature here is crucial: it needs to be at least 63.5°C to create fermentable sugars, with the ideal range being 65–67°C. A precise balance of fermentable and non-fermentable sugars is key to achieving the desired flavor profile.

4. Extracting the Liquid: The hot liquid, now rich with sugars, is drained off, leaving behind the spent grain. This liquid, called the "wort," is the foundation for the whiskey.

5. Fermentation: The wort is transferred to large tanks called wash backs, where yeast is added. The yeast works its magic, consuming the sugars and converting them into alcohol and a host of flavorful compounds.

Time to taste 

After the tour, we were welcomed into the Midnight Parlour tasting room for three pours: the blended malt Scotch whisky, Original Moffat Gin, and a selection of fruit whisky liqueurs.

As a whisky novice, I leaned on the more seasoned tasters around me. One noted it was unusually light and distinctive, and honestly, it resonated. Fairly pale and unadulterated (no added colourants), this seven-year blended malt opened with aniseed and citrus and finished clean and light enough to earn its nickname: the breakfast whisky.

The gin was firmly my territory, and aptly nicknamed the whisky drinker's gin. Fragrant botanicals, heather tips, ginger, cardamom, coriander, nutmeg, cinnamon, cassia and lemon peel, drifted up in layers before giving way to a pleasingly dry finish on the palate. To carry the title of London Dry, the recipe holds juniper at 51%, and you feel it.

The liqueurs were a dessert in a glass: young blended whisky softened with fruit and sugar, coming in at a gentle 18% and available in gooseberry, raspberry, and bramble. My pick was the bramble, rich with blackberry, though all three shine as cocktail bases. Try them long over ice with soda water and a squeeze of lime.