You know that feeling when you think you’ve tasted great whisky, only to realize you’ve been playing in the kiddie pool of single malts? Visiting Balblair Distillery, nestled near the banks of Dornoch Firth and under the rugged watch of Struie Hill, was exactly that wake-up call for me. Founded in 1790, Balblair is the oldest working distillery in the heart of the Northern Scottish Highlands. So when asked if I was available for a two day trip to the Scottish Highlands for whiskey tasting, locally sourced gourmet food and some clay pigeon shooting, I nearly fell off my chair rearranging my schedule to RSVP. It’s not just the whisky that’ll knock your socks off—the setting is something from a Scottish postcard. This place is a big deal, though you’d never hear them brag. Their quiet confidence comes from crafting liquid gold that’s won countless awards, including five Gold Outstanding and Gold awards at the IWSC.
Pulling up to Balblair, you half-expect to see a wizard step out from behind the Clach Biorach, an ancient standing stone that’s stood nearby for over 4,000 years. The Picts used it as a gathering spot, etching their mysterious Z-rod symbol into the stone—a representation of time itself. And at Balblair, time is everything. The distillery has been aging whisky long before single malts were Instagrammable. The stone even inspires Balblair’s elegant packaging, a nod to the distillery’s devotion to tradition.
But while the vibe here leans ancient and storied, Balblair isn’t afraid to step into the future. They’re modernizing their distillery process, pushing towards greener technology. Instead of relying on age-old methods alone, they’re moving to electrify their copper stills and circulate heat more efficiently using their newly installed TVR (thermal vapour recompression) system, making whisky production more sustainable. It’s a step in the right direction, yet somehow, the aging warehouses still look like they haven’t changed in two centuries, with earthen floors and casks stacked under cobwebbed beams. Nature does much of the heavy lifting in the Highlands—the perfect climate helps balance humidity and temperature as the whisky slumbers.
Our guide and newly appointed Distillery Manager, David Rogerson told me that there is a reason Scottish distilleries are often set in remote, stunning places. Not for the picturesque views, but because it made them harder for HMRC tax officers to find back in the day. Balblair definitely fits that description, blending breath taking scenery with a touch of wily Scottish spirit.
The tour itself was a whisky lover’s dream. Watching the golden liquid bubble in those gleaming copper stills, hearing the details of fermentation, distillation, and maturation—it felt like witnessing pure alchemy. And the people of Balblair approach whisky-making with a hands-on passion that’s impossible to fake. It also seemed like it was a completely British endeavour, with Scottish brawn and ingredients, the old malt mill made in England (Hull) and the only known person who still knows how to service the equipment, Welsh. The dedication here runs deep, and each step in the process is meticulously executed to create something quietly extraordinary.
Then came the moment we’d all been waiting for: the tasting. We started with the 12 Year Old, which made an award-winning first impression—citrus and creamy vanilla swirling together with a hint of honeyed spice. The 18 Year Old came next, and it was autumn in a glass: warm toffee, baked pear, and whispers of seasoned oak. But the pièce de résistance was the 25 Year Old, which we saved for dinner at Links House Hotel.
Dinner was an event in itself. We sipped Balblair Old Fashioned in the hotel’s opulent dining room before diving into a Chateaubriand, truffle mash, braised leeks with a red wine jus that paired perfectly with the 25 Year Old whisky. And oh, that whisky. It’s like the years had wrapped dark apricots, polished oak, and tobacco leaf into one velvety, complex sip. Each mouthful fantastic, each finish longer and more intoxicating than the last. It’s the kind of whisky that makes you lean back in your chair and close your eyes, savouring every note and feeling quietly but comfortably sloshed.
The next day our highland adventure continued. Our group headed to The Highland Shooting Centre for some clay pigeon shooting. Trading in whisky glasses for shotguns was a wild and surprisingly thrilling change of pace, the Highlands echoing with the sound of shattering clays. We were assisted by the kindest old Scottish gentleman/hype man that kept our spirits up even when the majority of us couldn’t hit a barn door with a bazooka.
We ended the trip with another night at the Dornoch Station Hotel. An exquisite gateway to the Scottish Highlands. Perfectly positioned just a short stroll from a prestigious golf course and the breath taking shores of Dornoch Beach. Upon entering, guests are welcomed into a grand lobby that exudes timeless elegance. The space is adorned with plush furnishings, rich wooden accents, and an inviting fireplace, creating a warm and sophisticated ambiance that immediately sets the tone the important things in life, being mainly whisky and golf. Dornoch Station Hotel is celebrated for its exceptional culinary offerings. I’d recommend the full Scottish breakfast which is much like a full English but with added type II diabetes. The restaurant showcases the finest locally sourced Scottish ingredients, crafting dishes that are as delicious as they are beautifully presented.
Leaving Balblair felt like leaving a secret world, a place where time slows down, where ancient traditions and modern innovation sit side by side, and where whisky isn’t just a drink but a work of art. The beauty of this distillery isn’t just in the whisky, though that’s unforgettable. It’s the experience, the dedication, the people, and the history that come together to create something truly remarkable. If you ever get the chance to visit, do it. Pour a Scottish two-finger measure, savour the moment, and prepare to be amazed.
