I've toured Scotch distilleries before, but when touring Balvenie Distillery with top Canadian chefs, the tour became more about the senses. Chefs taste everything. Even as we stood on the malting floor (where barley is dried), the Chefs were reaching down, scooping up the barley and tasting it. The tour became more about the taste and smells, the art behind the craft in making scotch, and less about the technique.
The Chefs were asked to take inspiration from our tour and create a meal the following day based on the craftsmanship used to make a bottle of Scotch. Balvenie Distillery was the perfect distillery for the tour, as it is among the few that still keep all elements of Scotch craftsmanship on-premise. As an example, the malting facilities (which served as inspiration for the meal) have long-since been outsourced to third parties by other distilleries.