Well, it is certainly one way of boosting your tourism.
Whisky, one of Scotland’s most famous exports, a drink enjoyed by people all around the world, could be even more prevalent in Scotland when a scheme that grades establishments serving the liquor comes into effect.
Backed by VisitScotland, the star scheme – a sort of whisky version of the Michelin-grading system that decides which eateries are of particular note – is one innovative way of celebrating one of the country’s most famous creations while drawing in crowds of holidaymakers who have booked a cottage break somewhere pretty.
The venture is being co-launched along with The Whisky Ambassador, which is run by a chap by the name of Victor Brierley (who also delivers whisky tours in Glasgow). Bars that stock whisky will be awarded stars based on the level of training staff have made and the service they deliver. So, for example, they will be judged on their ability to recommend a certain type of whisky to any given tourist.
“There are some excellent whisky bars and a lot of knowledge in some places, but many bar staff even in high-end bars and hotels don’t know what they are talking about,” he said.
“Premises will have sommeliers who can talk about champagne and red or white wine until it’s coming out of their ears, but shockingly, they often don’t know the first thing about whisky, our national drink.”
Mr Brierley added that recent research conducted by VisitScotland had shown that there is room for much improvement in the bar trade in the country.
“Knowledge is power,” he stated. “We’re giving them this knowledge.”
The whole initiative isn’t about remoulding the image of whisky as connoisseurs of the alcoholic beverage can testify that it is a delightful drink that comes in all sorts of flavours and colours. It’s about making it more accessible, about expanding people’s awareness of it and talking about its rich history. That’s what Mr Brierley is getting at when it says there is a knowledge gap.
“Bar staff should be able to talk about what whisky is, the colour, the age, the peatiness, the sweetness, and how it has come to find its way into bars all over the world,” he concluded.
Posted by David Sollberger, cottages4you
