Our Trip to the Mash Tun

Every so often, we as people get the urge to travel, to get away from our local area and experience a different culture and environment, and meet new people to form lasting friendships. As exciting as travelling somewhere new can be, it can also feel somewhat daunting, especially for those like me who like to know what to expect. However, our trip to The Mash Tun, Aberlour, Scotland was incredible, and that daunting feeling soon disappeared once we arrived.

I travelled to Scotland with my colleagues Billie, Courtney and Kim, and joining us was our peer Laura and her husband Mark, who are great friends of ours. Both ironically and conveniently, Mark grew up in the Highlands, which certainly helped reduce the nerves for some of us.

We arrived at Inverness Airport early on the 4th of February, all feeling tired, especially after an interesting experience at Premier Inn Luton (we’re never staying again!). Despite the exhaustion, excitement quickly took over. We picked up a minivan from the airport and began our 1-hour-15-minute journey to our destination: The Mash Tun.

When you live in Norfolk, it’s easy to forget how flat everything is around you. Inverness, on the other hand, doesn’t seem to have any flat areas at all. That wasn’t exactly a shock to us, but it was so beautiful that pictures truly don’t do it justice. We couldn’t keep our eyes off the scenery around us. The snowy mountains, impressive wildlife, woodland areas and uniquely shaped historic buildings left us completely in awe.

After a wee drive (practising my Scottish slang, impressive, right?), we stepped out of the minivan to the stunning scenery of the River Spey, gorgeous buildings and, of course, The Mash Tun.The difference in temperature was immediate. It was bloody cold! Luckily, we were prepared with thick coats and plenty of layers.

We were greeted with a smile and wave by Paul Hindmarch, our Spirits Director and frequent visitor to The Mash Tun. After being shown to our rooms to drop off our bags, we were immediately impressed by how cosy everything felt. Typically, a hotel feels like, well, a hotel. The Mash Tun felt homely, warm and welcoming, a comforting contrast to the cold outside. Some rooms are named after different whiskies, such as Macallan, Glenfiddich and Glenfarclas. I stayed in a room called “The Hideout”. Mysterious, right? And it certainly lived up to the name. From the moment you stepped inside, it felt peaceful and snug.

Once we’d settled in, Paul guided us around the hotel, first showing us the cigar humidor, which boasts a fantastic selection of Havana and exclusive Orchant Selección lines. It’s not huge, but it has everything you could wish for. We were then ushered into the bar and restaurant area.

“OMG!” — that was our collective reaction.

The bar and restaurant space was stunning, full of character without feeling overwhelming. Shortly after, we had our first meal. A few of us ordered the Breaded Chicken, served with ragu spaghetti and a fried egg. After that first meal, it was clear why this is the number one restaurant in Aberlour. It’s not just the food and atmosphere, it’s the staff. They were super friendly, attentive and genuinely kind, always with a smile on their faces.

Once we’d enjoyed our food and had a little rest, we had our first meeting, after all, this was a work trip, believe it or not! The meeting focused on marketing. There’s something inspiring about being in a different location for discussions like this; it brings fresh ideas and more engaging conversations. Ultimately, though, it comes down to teamwork, and that’s exactly what we are. The meeting was both productive and enjoyable, helped along by wonderful cups of tea and coffee provided by the staff.

After a long session, we headed back to the restaurant for dinner, joined by Andy Swain (Dominique London UK Manager) and Rebecca Hawkes (Magenta Lemon Ltd). The nine of us enjoyed more incredible food and lively conversation.

If you think you’ve had a good steak, don’t make that judgement until you’ve visited The Mash Tun. I ordered the 9oz fillet steak, and when I say it was the best steak I’ve ever had (and I’ve had a lot!), I truly mean it. I still can’t quite believe how good the food was, and neither could the others. After dinner and a few drinks, we retreated to our rooms for some well-needed rest.

We awoke at 8am on Thursday for breakfast, once again greeted by smiling faces and hot pots of tea and coffee. If I could wake up to that every day, I absolutely would. At 9am, we had our training, hosted by Rebecca Hawkes (Magenta Lemon Ltd). We discussed the importance of building relationships with customers, how to maintain them, and the distinction between relational and transactional connections.

Two hours later, our stomachs collectively rumbled, so we grabbed some lunch before heading to Glenfarclas Distillery, just a short 10-minute drive away. The vastness of the land surrounding the distillery was impressive to say the least, with a long, narrow road leading down to the car park. We stepped into the blistering cold and light snow for what felt like an hour (in reality, about 15 seconds!) before reaching the entrance.

Our tour guide, Julia, was incredibly knowledgeable and passionate. Despite the distillery’s size, the team is relatively small, yet everyone seemed genuinely happy and proud of their work.

Inside Glenfarclas, the whisky-making process felt less like an industrial operation and more like a living ritual, practised patiently against the grain of modern haste. The air inside the stillhouse was thick with warmth and a sweet, cereal-heavy aroma of malted barley mashed and steeped until it surrendered its sugars, creating a cloudy liquid known as wort. This was coaxed into fermentation, where yeast quietly transformed sugar into alcohol, laying the foundations of flavour.

Nothing felt rushed. Time was treated as an ingredient, not an obstacle. Julia explained that Glenfarclas relies on traditional methods not out of nostalgia, but conviction.

The heart of the distillery lies in its copper pot stills, imposing, gleaming and unapologetically old-fashioned. Heated directly by flame rather than steam, they require constant attention. As the liquid is distilled, it separates into fractions, and only the pure “middle cut” is selected to become Glenfarclas whisky. The spirit is then laid to rest in oak casks, many of them sherry-seasoned, where it will mature for decades in dark warehouses. Julia spoke of the casks as if they were alive, breathing with the seasons and absorbing the character of Speyside.

Standing there, surrounded by wood, copper and history, it was impossible not to feel that Glenfarclas whisky isn’t simply made,  it’s carefully raised. We extend our sincere thanks to Julia for showing us around.

Friday arrived with birds singing in the trees outside. Thankfully, we enjoyed a slight lie-in and didn’t need to be at breakfast until 9:30am. A slow morning and energising shower were exactly what we needed. We all ordered a Scottish breakfast, and some of us tried haggis and black pudding, not quite to my taste (sorry, Scots!).

The plan for the day was to explore. Naturally, our first stop was the Walker’s Shortbread store for some essential tourist purchases. We then drove through the hills to Carrbridge, a small village known for its historic stone bridge resting elegantly over the River Dulnain. Even by this point, the Highland cold still shocked us when we stepped out of the minivan, but it was refreshing and part of the full experience.

On the way to Loch Morlich, we spotted breathtaking Highland Cows, an animal we’d all been hoping to see. We slowed down to take photos, careful not to spook them. They stood calmly, flicking their long fringes from their eyes. I’m guessing cow hairdressers aren’t a thing up there.

Loch Morlich was a stunning surprise, woodland beside a beach, framed by mountains. An unusual combination, but absolutely picturesque.

Next, we headed to Aviemore, a lively town filled with both locals and tourists. With its array of shops and cafés, we spent some time exploring before stopping for carrot cake and coffee.

Before driving back to the airport, Mark had one final stop planned: Loch Ness. And yes, of course we stared out across the water hoping for a glimpse of Nessie. It may be the greatest marketing story ever told. Even when you know it isn’t real, you still look. It felt a bit like searching for Santa on Christmas Eve.

We hiked down towards a waterfall (The Falls of  Foyer), and by the time we reached the bottom, we were exhausted, but the view was worth it. The water hurled itself over stone in dazzling, violent elegance, shaking the air as it fell. Climbing back up the steep rocky incline was less glamorous, but we made it.

We finished our trip with one final meal at Wetherspoons (classic) before heading home.

This experience was incredible, inspiring, memorable and genuinely special. We are so grateful to Andy, Laura, Paul, Mark and the staff at The Mash Tun for making it unforgettable. If you’re interested in visiting Scotland, we would highly recommend The Mash Tun for an unforgettable stay.

"We were lucky enough to have our February Management Meeting up in the Highlands of Scotland at The Mash Tun, Aberlour!
and what a great few days we had. We enjoyed lots of fine dining, fine whisky and the rooms were outstanding. 
We even got a little work done along the way!  It certainly is a magical place, with some of the most magnificent views.
I would highly recommend anyone to visit the Mash Tun for a few days rest and relaxation next time they
are up in the Highlands"
Laura Bitters - Director of E-Commerce

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"Everyone should take a trip up to Aberlour and experience The Mash Tun at least once in their life! 
Whether you’re staying in one of the cosy luxury rooms or just popping in for a meal, it’s worth it. 
Everyone is incredibly friendly and welcoming, and it's easy to feel right at home. I feel extremely lucky to have had the experience. 
Even the cold, snowy weather couldn’t spoil it - if anything, it added to the magic.
A chilly walk taking in the beautiful scenery was always followed by a warm welcome back and delicious, freshly prepared food.” 
"Billie Ray Palmer - Marketing Manager"

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"Our trip to the Mash Tun was the perfect blend of work and relaxation. We were there for meetings, but with plenty of free time, we explored the surrounding Speyside
countryside, including a visit to the Glenfarclas distillery; an eye opening tour that made me understand why people are so passionate about whisky. The Mash Tun itself was
a joy to stay in. The rooms were beautiful and cosy and provided everything you could possibly need. After long days, it felt genuinely warm and welcoming to come back to.
What really stood out though, was the employees. They were friendly, attentive,and always happy to help - nothing was ever too much trouble.
It was a stay that managed to be both productive and truly memorable." 
Courtney Taylor - Product & Content Administrator

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"From the moment we arrived at The Mash Tun, we were greeted by smiling, attentive staff who were ready to help at every turn. From start to finish, this high-class
establishment truly offered it all. We visited Scotland for a work meeting, and what a pleasure it was. Our mornings began in the dark, cosy Scottish air,
made even better by a traditional Scottish breakfast that fuelled us for the day ahead. The beautiful scenery surrounding The Mash Tun only enhanced the wonderful atmosphere, and in the bar we were given the incredible opportunity to see and taste a cask of Glenfarclas from the year we were born. An absolute gem tucked away in the Highlands of Aberlour. A truly once-in-a-lifetime experience."
Kim Moy - Head of Orders

Article Author: Lewis Hearn
Trip Date: Tuesday 3rd February to Friday 6th February 2026