Skip the corporate polish; this place smells like damp stone and heavy mash. Spend 90 minutes roaming the floor where massive copper stills dominate the room. The tasting session is non-negotiable—grab a distillery-exclusive bottle here because airport markups are robbery. If you’re freezing, the onsite cafe’s cullen skink is the only way to defrost. Take the bus from Fort William because parking is tight. Don't waste money on overpriced private tours elsewhere; just buy a dram.
