My day started at 6:30am. I was supposed to wake up at 5am and catch the golden hours. But I couldn't manage to get my self off the bed as it was raining very heavily.
I managed to go outside by 6:30am and take some amazing pictures and time lapse.
The breakfast prepared by Ging Tea House staff was fabulous. We had Chole Bhatura, Masala Cheese Omlette, Ham, Darjeeling Tea, BBJ (Bread Butter Jam)
We walked down to the Ging Tea Estate at 10am. The walk was very tiring, although it was downhill. If you are not physically fit, I don't recommend you to walk.The manager of the tea estate, Mr. Rajesh Singh was very kind enough to show us the entire tea making process. Paul and Alan invited both of them for dinner later on to the Ging Tea House. They too tried the Ballantines finest and enjoyed the bonfire and food prepared. We returned from the tea estate in the afternoon and had an amazing lunch. For High Tea, we had Chicken Momos (dimsums) with Chai. FYI - I Love Dimsums. We started the training session at 5pm with Paul and Alan, where they demonstrated us the art of blending scotch. It was truly an eye opener for me in terms of what all is involved in blending the Ballantines Finest.
The day proceeded with Clayton Gracious, demonstrating us how we can use Ballantines and create some delicious cocktails. His cocktail recipes were very simple but yet modern and delicious. If you want to know more about Clayton, log on to www.behindbars24X7.com. It is a beverage consultancy and catering firm.
The Ging Tea House set up a bonfire and played some melodious songs to keep us entertained. The weather was just perfect.
We went to bed at midnight and woke up early morning to go to Tiger Hills to view the breathe taking Kangchenjunga. Sipping on Ballantines 30 year old was the best thing that I have experienced so far.
Overall it was an amazing trip. A trip I will never forget.

Thank You Ballanatines.