Bowmore – Whisky

In the heart of the island, on Loch Indaal, lies Islay’s oldest licensed distillery, founded in 1779 by a farmer named David Simson. The brand was simply named after its home, the island’s capital, Bowmore. Alongside the Scottish flag, the Japanese flag also flies at the entrance. That’s because Bowmore is now part of the beverage giant Suntory Beam. However, this has not diminished the quality of this time-honored whisky. The Japanese have already proven their expertise in fine whisky with other brands, such as Auchentoshan.

Bowmore Whisky: Mild, Yet Not Too Mild

Not only geographically but also in terms of its phenol content, Bowmore sits in the middle of Islay’s spectrum. It is not as peaty as the heavyweights of the south coast but less mild than the varieties from the north of the island. Some even consider it the perfect entry-level drink into the fascinating world of Islay malts, while others emphasize its distinctive smokiness.

This may be due to its production process: the peat is first compressed into briquettes, which enhances the peat aroma during malting. At the same time, this method reduces consumption by three-quarters. Resource efficiency is a top priority at Bowmore. In fact, an old warehouse has even been converted into a swimming pool, heated using waste heat from the distillery.

Bowmore Whisky – A Multi-Layered Spirit

Bowmore is an incredibly complex whisky. Perhaps it’s the water, which passes through various soils on its way to the distillery, leaving its mark.

Perhaps the west wind also plays a role, as no other Islay distillery is exposed to the sea breeze quite like Bowmore. Naturally, this influences the whisky: the salty, fresh air shapes its aging process, leaving its mark on the whisky and imparting a delicate briny note.