Review: Bowmore 18 Year Old Single Malt Whisky
Posted by Arctic Wolf on July 17, 2011
The Bowmore Distillery sits at the edge of Loch Indaal where the briny breezes of the sea blow directly across and into the warehouses full of Bowmore whisky barrels. This means that at least some of that salty brine is bound to make its way into the casks and set its imprint into the flavour. The distillery itself contains two pairs of stills, six Oregon washbacks, and it is one of the few remaining Scottish distilleries to produce its own malt on its own malting floor. The location of the distillery next to Loch Indaal, and the peated barley produced under Bowmore’s own malt drying kiln have been linked to the unique flavour and character of the whisky know as Bowmore.
I should mention that due to the sheer volume of whisky produced by Morrison Bowmore, there is insufficient room to age all of the casks in the Bowmore seaside warehouse facility, nor does the facilities’ malt floor have the capacity to produce all of the malted barley to meet Bowmore’s requirements. However, both portion of whisky aged in the Bowmore warehouses, and the portion of malted barley produced on their malt drying floor are significant such that these unique characteristics of the Bowmore Distillery are well worth noting.
The Bowmore 18 Year Old Single Malt Whisky is part of the core range of Bowmore Single Malts. This whisky is matured in a combination of American Bourbon Casks and Spanish Sherry casks. I was given a small set of 3 200 ml sample bottles of the Bowmore 12, the Bowmore 15 (Darkest) and the Bowmore 18 year Old Single Malt Whisky for review here on my website. My review of the Bowmore 18 Year Old is the third review in the series.
Here is an excerpt from my review:
“…The Bowmore 18 leads out with the rich taste of chocolate toffee which permeates all of the other flavours I encountered. The peat and sherry smoke flavours become evident immediately as they ride in the currents of that chocolate accenting the flavour with herbal tones from the peat and dry fruits (like raisins and prunes) from the sherry. The oak is making things just a little heated in the mouth but a strong undercurrent of sweetness works with this heat making everything taste delicious…”
You may read the full review here:
Please enjoy the Review!
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