Most distilleries welcome visitors, and a tour of a working distillery is a fascinating experience.  

Not only will you learn a great deal about the art and science of whisky making, but you'll also find yourself absorbed by the sights, sounds and smells that surround you. And of course the best part of all - the tasting of a "wee dram"!!

Argyll is blessed with three of the most well known whisky distilling regions of Scotland, each within easy reach from Crear.

Campbeltown was once home to over 30 whisky distilleries, and is the largest of the towns in Kintyre. At one time, Campbeltown's whisky production was such that the town even has its own particular regional subgroup of single malt named after it, but of the 34 distilleries once in production, only three remain: Springbank, Glen Scotia and Longrow distilleries. Guided tours are by appointment only, so please telephone before setting off. Details for all distilleries may be obtained by visiting www.uisge.com/campbeltown. Whisky aficionados should also pay a visit to Eaglesome on Longrow South, where you can choose from over 400 single malts.

W www.campbeltownonline.org.uk.

Within day tripping distance (by ferry from Kennacraig or Tayvallich) is the island of Islay, home to no less than 8 world famous distilleries, all with visitor centres.

The southern distilleries - Ardbeg, Laphroaig, Lagavulin and Port Ellen (the latter was closed in 1983) - are the most powerful, producing medium-bodied whiskies, saturated with peat-smoke, brine and iodine. Not only do these distilleries use heavily peated malt (54 ppm at Ardbeg, 40 ppm at Laphroaig), they use the island's brown water for every stage of production. Until closed in the early 1980s, Ardbeg had its own floor maltings and used to steep the barley in the same water.

The northern Islay distilleries - Bruichladdich and Bunnahabhain, are by contrast much milder. These draw their water direct from the spring, before it has had contact with peat, and use lightly or un-peated barley. The resulting whiskies are lighter flavoured, mossy (rather than peaty), with some seaweed, some nuts, but still the dry finish.

Bowmore Distillery, in the middle of the island on the shore of Loch Indaal, stands between the two extremes - peaty but not medicinal, with some toffee, some floral scents, and traces of linseed oil. Caol Ila, although close to Bunnahabhain, produces a delicate, greenish malt, with some peat/iodine/salt balanced by floral notes and a peppery finish.

Finally, Kilchoman is a farm distillery located near Loch Gorm, just 500 metres from Machir Bay and the Atlantic Ocean, and the first to be built on Islay for 124 years. It is the 8th distillery on the Island and opened in 2004.

For further details on all distilleries, including visiting times and organised tours, please visit W www.islaywhiskysociety.com for information.

For the even more adventurous, make time for the short ferry crossing between Islay and Jura to visit Craighouse and the Isle of Jura Distillery which you can see from the beaches at Caisealrag.

The first official distillery on Jura was built in 1810 but there is evidence that illicit distilling took place as far back as 1502. The Jura distillery has been expanded over the years but still occupies the same site, draws its water from the same natural source and remains the only distillery on the island. Much love, care and skill go into the making of the Isle of Jura Single Malt whisky, with every bottle capturing the true spirit and flavour of the island itself- lightly peated, smooth, and elegant, quite unlike the stronger, peatier Islay whiskies. Well worth the trip- you will not be disappointed!

For further information on the distillery, tours and shop please visit W www.isleofjura.com.