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In the highlands of Scotland
Our Christmas we spent
North to our Bothy
In a Red Sleigh we went
Our beds were in cupboards
With a glass ceiling pane
To gaze at the stars
And the sleet, snow and rain
On the morning of Christmas
There were presents galore
Under our branch tree
And our stockings had more
We had Champagne at brunch
Our pancakes to toast
Then 8 hours to cook
Our Christmas Pork Roast
We are staying in Dufftown, Banffshire. The town is between Mortlach and Craighellachie.
There is certainly a Canadian connection. Sir Mount Stephen was born here. He was one of the Scots who funded the CPR giving names to towns across Canada. They were either homesick Scots or didin't have any imagination! ....Interesting facts, Mortlach here is twinned ...
... the indigenous love of spirits is the food
it generates. It's all a bit of a Foodies paradise. Some great food brands had
their genesis in these parts. Baxters Foods, Walkers Shortbread, Glenfiddich
whisky and the list goes on. It is truly Scotland's larder. Oh and yes, whisky
is a food for those who might have been confused most all of them were or still
are, family businesses being run by the 3rd, 4th or even 5th generations.
Baxters is a case in ...
... to the Scot’s use of peat to dry the barley after malting. However, visits to Highland distilleries taught us that the majority of Scottish distillers stopped using peat in the 1960s. In fact, we discovered that the Highland distilleries produce a rather sweet and fruity whiskey with no smoky taste at all - who knew?
Now that I am acquainting myself with the area ...
... English or Scottish breakfast we had been eating every morning.
Next stop: Macallan Estate, the home of our favorite single-malt whisky. We arrived for the 11AM tour and met our tour guide, Angus, an 18-year old with an impressive knowledge of whisky in general and the Macallan process, despite having worked there only a few months. Angus led us through the entire process from growing ...