Renowned for their smoky yet balanced taste, Scotland’s Bowmore distillery crafts these refined single malts using skills handed down from generation to generation for over two centuries.
Located on Islay, an island off the coast of Scotland, Bowmore continues to produce these whiskies using authentic equipment, in keeping with tradition. This includes respect for the seven stages of whisky making required to produce an exceptional single malt. What’s more, the peat used to heat the malt-drying kiln is also found in the whisky’s water, taken from the River Laggan.
We were lucky enough to be able to taste three whiskies from this exceptional range.
The Bowmore 12 Year Old has lemony honey notes combined with a smoky aroma. Connoisseurs are unanimous about its tasting characteristics and exceptional, modern qualities. Perfect for a seafood aperitif accompanied by a cigar.
The 12-year-old here is in a cocktail version called Jock Collins, made with Single Malt, lemon juice, sugar syrup, a dash of Angostura bitter and sparkling water.
Bowmore Darkest 15 Year Old, whose smoky aroma is enhanced by notes of dark chocolate, mixed with caramelized flavors plus a light touch of sherry tannin on the finish.
As for the Bowmore 18 Year Old, we find most of the aromas present in the previous whiskies in the range, but with more balance and much greater complexity, not forgetting Bowmore’s distinctive smoky flavor.
The six whiskies making up the Bowmore range can be found on their website.
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