The above is haggis, or rather, one take on haggis. It’s not difficult to find here, and, when prepared correctly, it a savoury/peppery delight. When prepared poorly, it’s a pasty mess.
So, yeah, I’m here in Scotland. We spent approximately a day and a half in Edinburgh, where our internet connection was spotty. Today, I find myself in Grantown-on-Spey, about 20 miles from the whisky trail. On the way to Grantown-on-Spey we stopped at the Glenturret distillery, home of The Famous Grouse. It’s officially our fifth tour of a distillery, and by now a very specific pattern has developed. Each tour is roughly 60 minutes long, or at least is stretched out to 60 minutes. They cover a bit about grain, detail the basic distillation process, and show/talk about how the whisky is aged. If there is a tasting, it will occur by this point, with a final escorting to the gift shop. There are variations to this of course, and some folks don’t show the actual production areas while others do, but for the most part, this is how they operate.
How important is the whisky industry in Scotland? It’s so important that The Bank of Scotland had put stills on the back of their ten pound note.