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TNT embarks on a secret whisky trail in search of a wee dram, discovering Scotland’s stunning scenery – and submarine theft

As I fly in, it’s easy to see why the legendary Lords of the Isles chose Islay as their home. The island is painted in vivid and dramatic colours – a collage of rolling hills, sweeping sand-strewn bays and craggy coastline, with the shadowy ‘Paps of Jura’, the lofty mountain range that dominates the neighbouring island of Jura, rising to the east. Add to this eight distilleries tucked into one wildly beautiful island, and Islay should be fl ooded with tourists – just as deluges of dram-sluggers crowd Scotland’s biggest whisky region of Speyside on the mainland. But such is the remoteness of this Hebridean isle, the tourist hordes have yet to really discover it. This leaves the locals to get on with life much as they did centuries ago, when the lords ruled swathes of Scotland from their Islay stronghold.

The island’s natural beauty is echoed in Islay’s whisky distilleries, which all produce single malts with an intoxicating aroma of peat. Combining with the fresh island water and traces of seaweed, it is a taste that draws in everyone from connoisseurs through to timid after-dinner drinkers (the type who normally profess to not liking the drink that is eulogised in Gaelic as ‘Uisge Beatha’, or the ‘Water of Life’). Today’s eight distilleries – Ardbeg, Bowmore, Bruichladdich, Bunnahabhainn, Caol Ila, Kilchoman, Lagavulin and Laphroaig – produce world-renowned whisky. The best way to learn more about the hallowed dram is on a guided tour. Of the fi ve I try out, easily the best is at Ardbeg, an ambitious distillery that only re-opened in 1997 after being mothballed in 1981. Ardbeg shares Islay’s most spectacular stretch of coastline with its equally picturesque neighbours Lagavulin and Laphroaig.

The team here has created a great tour around the full workings of the distillery. It culminates in a café that even manages to draw in non-whisky-drinking locals with a range of great meals and comforting traditional desserts such as clootie dumpling (not an unfortunate disease, but a Scottish suet pudding made with breadcrumbs and sultanas). After asking directions from their stillman, I hike from the distillery up the rough hillside to Loch Uigeadail, where Ardbeg’s peaty water is sourced. The tradition is to ‘return’ a dram or two to the loch, but there was no way I was going to waste what is now my favourite island malt!


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