Måndag eftermiddag och det blev ännu ett Garmin-träningspass.
30-minuter BAS-träning blev en runda runt kyrkogården.
Efter denna runda, fick jag mitt fjärde vykort från utmaningen Giants Causeway.
This next stage of my journey took me inland, through the hills and dales of County Antrim. I trudged and rambled, hopping over gates and puddles, climbing through the undergrowth, enjoying the sun on my face and the sound of the birds in the trees until, exhausted, I arrived in the town of Bushmills.
I’ve been looking forward to this stop for the entire journey, for some of the best whiskey in Ireland can be found here. Whiskey is a traditional drink in Ireland, and while Irish whiskey probably doesn’t possess the same international renown as Scottish Scotch, it’s a tipple with a deep tradition behind it and a vital place in Irish gastronomy.
Whiskey has been made in Northern Ireland since at least the 6th Century, when monks brought continental distilling techniques back from their travels. But nowhere making the drink today can claim greater venerability than the town of Bushmills, which is home to what is probably the oldest distillery operating in the world.
Though the distillery I’m standing in front of has been operational since 1784, the company claims it began making whiskey in 1608 after the king gave the area a distilling license. The whiskey produced here is smooth and pure, made with 100 percent barley and pure local water from the distillery’s own stream.
I spent the morning admiring the intricate, shining copper stills, enjoying the aroma of the wooden casks, and learning some fascinating facts about whiskey production. For example, did you know that before adding the whiskey to age, barrels are toasted and charred to impart flavour from the Maillard reaction to the drink? This is the same process that gives a barbecue its distinct savoury flavour and, in turn, lends whiskey its rich, nutty notes.
I spent the rest of the day wandering around the town, which is a perfect representation of rural Northern Ireland. I crossed the beautiful old stone bridge over the River Bush and headed on to the Victorian-era market square, with its old clock tower dominating the scene. It was early afternoon on a Sunday, and so the market was in session. I approached one of the stalls and bought a bag of Dulse and Yellowman. This unusual treat combines the salty, deep umami of chewy local purple seaweed (or dulse) with the caramel sweetness of honeycomb. I enjoyed the bold, contrasting flavours and textures on a nearby bench as I prepared for the next step on my journey.