Bowmore 15 Year

Appearance (no score): Auburn color. Swirling reveals a thick line sticking to the side of the glass, legs form quickly. Nose: 17/20 Oranges, raisins, apricots, vanilla, and a hint of cedar layered in also. Palate: 34/40 Comes out swinging with bold baking spices and black pepper to start, quickly fades to a fruity sweetness of plumbs and black currents, maybe some dark chocolate also. The smoke is subtle and ever present in the background throughout. Finish: 34/40 Nice long finish. It commences with a second round of spiciness, different though and more akin to oak spice, maybe ginger also. A prevailing ashiness morphs into chalk and then to salty campfire smoke. With Water: A drop of water really dials back all the spice flavors I tasted, it helps the sweet fruitiness shine through but makes it a little too one-dimensional. Total: 85/100 Final thoughts: Big jump in complexity over the 12 year, but it’s a shame that it’s chill filtered and artificially colored. I imagine this could be fantastic at a slightly higher proof and with all the natural oils intact. Price: taste from a friend’s bottle Would recommend: yes Would buy: yes

Nose: Initially, a subtle peat note emerges, accompanied by gentle smoke and a pleasant blend of burnt butter and sugar. Delightful traces of chocolate malt cookies and roasted nuts, such as peanuts and walnuts, are present. A deeper inhale reveals more peat, along with that distinct antiseptic hospital smell and cigar aroma. Adding water brings forth delicate floral hints, reminiscent of heather. Palate: This spirit exhibits a somewhat ashy quality, with dried fruits like figs and apricots intermingling with the rich chocolate imparted by the oloroso sherry cask. It possesses a wonderful equilibrium, featuring a touch of sweetness and salinity, a hint of brininess, and a pleasing salted caramel note. There are subtle vanilla and oak spice elements that feel just right. The sea salt and brine truly tie everything together. Finish: A medium to long finish, with cigar smoke, leather, and salted caramel sensations lingering at the sides of the mouth. A slight oak-induced spice is present, and although I do not smoke, it evokes the sensation of tasting chocolate after smoking a cigar. Overall: This Islay single malt is a remarkable find. Its peat level is not excessive, resulting in a delightful, smoky sensory experience. It conjures an image of enjoying chocolate and toasted nuts in a vintage library or near a warm fire. It would have been exceptional at 46% ABV and without chill filtration, but it remains a fine everyday whisky regardless.

The aroma is expertly peated, offering a less intense, cleaner, and cooler peat than typical Islay expressions, subtly drawing you in. I first detect briny sea air, followed by cool mentholated smoke, a hint of spicy cedar incense, and just a whisper of ripe honey papaya, pistachio, and sweet dried pomegranate, mango, and coconut. As it rests, caramel and vanilla develop, along with black licorice, plumped raisins, date paste, and a chocolatey undertone. On the palate, it begins quite spicy, even peppery. Sweet cooked fruit follows, with notes of plum and mulberry in dark treacle. Then, amidst the spice and toffee sweetness, a pale vegetal smoke appears on the tongue, earthy and medicinal but not overwhelming. Citrus notes are also present, like Ruby grapefruit and blood orange. The texture is a bit thin in the mouth, with minimal legs. The liquid descends quickly in the glass, leaving behind a fragmented mist and irregular arches. The medium-long finish is somewhat dry, with abundant lightly charred oak. Ashy peat, a chalky minerality, and lingering spice in the form of stale cinnamon, used spearmint gum, and more cedar remain for a while. It handles a little water well, but I would prefer it were not chill filtered. Nose: 10 Taste: 10 Body: 7 Finish: 8

Viscous, syrupy legs. A profoundly malty, bready aroma. Citrus peel within toasted barley bread. Introduces an unexpected vegetal quality and leaves a persistent, prickling sensation in the nose, akin to a Scotch-made Ancho Reyes. Also offers floral notes and fresh sugarcane. The flavor mirrors the aroma. A cookie-like chocolate orange – sweet and bready with a hint of salt. Dried baking ginger and a sophisticated smokiness linger throughout. Could that be watermelon? Smoky watermelon? This is a new experience in my whisky explorations. I found pleasure in this pour – a toasted, bready dessert with rich smoke that provides both body and harmony. While the 12-year variant appeals to me, it's possible the barrels chosen for this expression deliver a less cigarette-ash character, making it seem somewhat more elegant. I would revisit this, but only at a price point below standard retail, perhaps.

My 69th review. Excellent. The signature Bowmore peat is prominent on the nose, followed by dark fruits like prunes and raisins. The sherry influence is definitely detectable. It begins sweet with a somewhat oily mouthfeel, which then transitions to a drier sensation. The peat is rather subdued and balanced by other flavors, including dark honey, red wine, and black pepper. There's a lot happening here, but it harmonizes well. The finish is long and slightly hot, quite dry and spicy. It's certainly more complex than the 12-year, but requires some adjustment. It possesses a dark and mysterious character, much like the Count of Monte Cristo, leading me to believe it would be an ideal pairing for a Montecristo cigar.

September 2023 - Apricot color with some amber highlights. Whirls of alcohol and peat. Spicy on the first sip. A whiskey with backbone, that assaults the palate and warms the throat and hearts. A nice peat flavor on the second sip before finishing with some spicy notes on the third sip A man's whiskey, bold on the palate. I don't detect any smoky flavors. Tasted at home. In memory of my companions from Edinburgh, of our brilliant poker nights and our wild hunting trips. Thank you for these memories...