New Allt Dour Room - VIP Tour and Tutored Tastings

Flora and Fauna Tour - Private tour and tasting of our Blair Athol 12 Year Old Single Malt plus a further 2 Single Malts from the Flora Fauna Range at a cost of £10 per person. Minimum numbers 3 - Maximum numbers 18. Tour Times for this option are Monday to Friday at 9.30am.

Allt Dour Deluxe Tour- Private tour and tutored tasting of our Blair Athol 12 Year Old Single Malt, our 15 Year Old Cask Strength Blair Athol drawn direct from the cask and 4 further "Drams" from our Whisky Treasure Trove at a cost of £22.00 per person. Minimum numbers 2 - Maximum numbers 8. Tour Times for this option are Monday to Friday at 9.30am

Flavours & Food

Chicken with Blair Athol Cream Sauce

4 breasts of chicken
1 tbsp runny honey
vegetable oil
salt and black pepper

For the sauce

Dash of Blair Athol 12 Year Old Single Malt Whisky
150ml/6fl oz chicken stock
150ml/5fl oz double cream

Method

Preheat the oven to 200C/400F/Gas 6.
In a roasting tin, brown the chicken breasts in a little oil. Season both sides, turn skin side up and pour over the honey.
Roast until cooked through - about 20 minutes. Ensure chicken juices run clear when pierced. Remove the chicken from the pan and keep warm in the oven while you make the sauce.
Pour off any excess fat, add the whisky and chicken stock and bring to the boil, reducing the liquid by about a third, scraping to make sure you include any of the juices from the chicken.
Stir in the cream, bring to the boil and allow it to reduce a little.
Adjust the seasoning and serve spooned over the chicken.

Best served with new potatoes drizzled with butter and parsley and oven roasted seasonal vegetables.