The Malt Room — Restaurant in Scotland

Good whisky, congratulations to the producers. BUT the employee didnt have education and ability to be in front of a space like this working directly with the public. Not everything is about money. And remember, don't judge a book by its cover.

——————————————————————— to respond to your words, which I actually notice that today you already speak with some tranquility:

with all respect, but the amount of whisky we drink does not allow us to have any effect. the only effect I saw at the time was the lack of education of the person who spoke to us. It wasn't out of malice that we put it, it was because I didn't know and from the beginning I said I would pay. the problem was not the pay but the way they reacted to it instead of explaining. maybe one day you come to visit portugal (which you should certainly know is known for good wines/food and for knowing how to receive people) you will understand what I am talking about. the only advice I can give is that if it happens again, calmly explain because people are probably not acting in bad faith. we had just arrived and this is how we were welcomed. this is not the way you react and even after I calmly say that I understand that there is an additional cost and that I pay you continue to complain to us and acting like a child. I hope it served as a lesson for the future because the city is too beautiful to be remembered for attitudes like this by the people...

The Malt Room was by-far the best whisky bar I have been to in Scotland. I have been traveling around Scotland for some time and grown to love whisky whilst here (how could you not?!). I was looking for a good place to have a night cap. After doing a quick Google search for "Whisky bars near me", I found The Malt Room at the top of my list with a 4.7 rating; outstanding. It was right down town and I thought it would be perfect for a drink. When I arrived, I was greeted with a smile by the bartender. I sat down at the bar and told her I was looking for something local, similar to Aberfeldy. She had me smell the Dalmore, which smelled delicious so I decided to go for it. The owner of the bar, Matt, arrived and took over for her as she joined me to have an after-shift dram herself. We all got to talking, I asked Heather and Matt all sorts of questions about whisky and different distilleries. They were very knowledgeable and able to answer all my questions, while allowing me to smell different types of whisky. Matt also made me a delicious cocktail made out of Japanese whisky, served with a grapefruit. So yummy. The atmosphere of this place is so cozy, from the lights to the wooden walls. You feel right at home here. The prices are fair, whisky delectable, and the customer service outstanding; what more could you ask for? I would definitely recommend you stop in here any...

Good cheer and menu at this little boutique 10 seater tasting room. Very nice menu that can help a local or visitor get in touch with whisky survey for the country Scotland🏴󠁧󠁢󠁳󠁣󠁴󠁿. The chocolate pieces paired with whiskey flight is quite creative and most certainly progressive for some cultures idea of chocolate etiquette, of whom we shan’t name across the channel!🍫😘

STEM TIP: Malt is partially germinated grass seeds - cereal grains of barley being the most common - and made by seed “priming.” Priming is a term dubbed in the seed industry for soaking/exposing seeds in water to initiate germination (and potentially other compounds) to set the seeds ready to fully germinate into a seedling and full plant body. If you will, this is a form of biotechnology as the concept is broadly sweeping - using biological systems to produce useful products through human techniques and tools. In the case of making malt, the seeds are stopped after the initiation of germination and the biological change in the seed (proteins/ enzymes, starches, etc) is leveraged into the making of many wonderful foods and food tastes. Malt confections, malted cereal, beer and of course, Scotch Whisky. Take that, you sprouted almonds! Barley has been touting its...