May 5 - Stirling

Ron fixed scrambled eggs and salmon, toast and grapefruit halves.

Pat and Finn left about 10 AM to visit Stirling Castle. We made plans to meet later at the Deanston Distillery in Doune, just outside Stirling. Ron and I left about noon. For a change, my cell phone data was working well and I was able to google restaurants in Stirling. Of course, when the number two restaurant happened to serve German/Austrian cuisine, it was quickly decided that would be our lunch spot (because Ron LOVES German food). We quickly found Hermann's, which is owned by a Tyrolean fellow. Ron dropped me nearby, and it was an effort just getting up the small hill and then the steep steps into the restaurant. Ron had to park quite far away and was exhausted walking up the long hill.

Bagpipe Shop near restaurant

Even though none of our phones had been working properly, Ron texted Pat that we were at Hermann's Restaurant if they happened to be finished at the castle. As it turned out, she did receive the message, and almost at that very moment they were walking past Hermann's, were so surprised to see it, and came in. I didn't even realize Ron had communicated, so I was even more surprised. So, we moved to a table for four. I had duck liver pate and paid a huge supplement to have veal schnitzel instead of pork. Ron had broccoli soup, and he and Finn had pork schnitzel. I shared my veal with Pat. It was nice that they had grunerveltliner on the wine list (my favorite Austrian wine).

We then drove to the Deanston Distillery in nearby Doune. It is located in a former cotton mill on the River Teith, and produces a single-malt, unchill-filtered Scotch. It is the only distillery in Scotland that produces its own electricity. We arrived just at 3 PM, and that tour was already full, and we didn't want to wait until 4 PM. So, we browsed in the shop, and chatted with the clerk, who was very knowledgable. Ron learned something he didn't know about chill filtered Scotch and unchilled.