Editor’s Observe: This whisky was supplied to us as a assessment pattern by Bowmore. This under no circumstances, per our editorial insurance policies, influenced the ultimate end result of this assessment. It also needs to be famous that by clicking the purchase hyperlink in direction of the underside of this assessment our website receives a small referral fee which helps to help, however not affect, our editorial and different prices.
In 1779, John P. Simson based a distillery on the Southeastern shore of Loch Indaal which as we speak is owned by Morrison Bowmore Distillers Ltd, a holding firm of the worldwide Beam Suntory model. Bowmore claims to be the “oldest” distillery on Islay. It produces roughly 1.7 million liters of Scotch per yr by means of using two wash and two spirits stills.
Scotch whisky is extraordinarily assorted. Inside the nation of Scotland, which is roughly the scale of North Carolina within the U.S., there are 5 essential manufacturing areas: Highland, Lowland, Speyside, Campbelltown, and Islay. Though the whiskies made in every area are now not fairly as distinct from each other, one of many major regional variables is the the extent of peat that’s used within the drying of the malted grain.
Peat moss is a dense natural materials generated from the decomposition of plant matter in historic bogs. On the earth of Scotch manufacturing, peat moss is commonly burned to provide warmth with a purpose to cease the malting means of barley. The smoke of the peat moss is transferred to the dried grains, and when these grains are later distilled, the ensuing earthy taste of the peat is introduced ahead.
Not all areas have such intense peat smoke, and never all distilleries use excessive ranges of peat to cease the malting course of. For instance, whiskies from the Speyside area typically (though not at all times) have a a lot decrease peat profile than their Islay counterparts. When distilleries need a excessive peat taste, they’ll use direct peat smoke within the drying kilns to warmth and dry the malted barley. When a distillery appears to cut back the peat taste, they merely cut back or remove the quantity of smoke used within the drying course of, opting as a substitute for sizzling air over peat smoke.
It’s this smoky style that turns some shoppers off from Scotch whisky fully, particularly Scotch whisky from Islay, which is iconic for its smokey traits. Ardbeg, one other Islay distillery, sells a field set referred to as “the monsters of smoke,” which is designed particularly to spotlight the extraordinary smoky nature of their Islay Scotch whisky. For some, myself included, Islay Scotch whisky is their “Rock of Gibraltar.” The peat smoke merely overwhelms the senses, and no different flavors will be appreciated. This made studying to like Islay scotch a slog, because it felt that publicity remedy was the one approach to be taught to like it.
It is very important perceive not all Islay distilleries are Ardbeg or Lagavulin; seemingly priding themselves in being unassailably smoky. Bowmore, one other Islay distillery, is iconic for his or her fruit and balanced peat profiles, which is useful for newer whiskey fanatics, and even veteran fanatics seeking to broaden their appreciation.
Bowmore’s customary vary contains the No. 1 (no age assertion), a 12-year, 15-year, 18-year, and 25-year-old. The whiskey I used to be tasked with reviewing is arguably the introduction to the Bowmore Distillery, the 12-year-old single malt. After my tasting, I’ll say I used to be extraordinarily glad with this bottle and would strongly suggest it to anybody seeking to assail “The Rock” that’s Islay Scotch. With that in thoughts, we flip to the glass.
Bowmore 12 Yr (picture through Bowmore)
Tasting Notes: Bowmore 12-Yr-Outdated
Important Stats: 12 years outdated, single malt Scotch whisky, bottled at 40% ABV.
Look: Yellow gold with skinny, even legs.
Nostril: Mellow peat smoke, honeydew melon, and lemon grass. Respiration deeply reveals extra full earth tones from the peat.
Palate: Heavy oak char with campfire taste on the primary sip. The low ABV helps to mature the flavors shortly. The entrance of the mouth tastes lemon citrus with the deep sweetness of clover honey. I discovered a lot of the motion to be on the entrance of the tongue and didn’t get the extra conventional whiskey ‘kick’ on the throat or abdomen. There’s a warming sensation, however it is vitally easy and sluggish.
The end is a few tart citrus -flavor overlaying the residual vanilla sweetness with puffs of campfire smoke. Excellently balanced between the peat smoke iconic to Islay and the sweetness of the barley.
