Bowmore 18 Year Old Single Malt Scotch Whisky

Distillery Background and History

Bowmore distillery was founded in 1779, making it one of the oldest distilleries on Islay.  It sits on the eastern shore of Loch Indaal, where aging casks are influenced by sea air and saline humidity.  Bowmore’s style has long been characterized by the balance between peat smoke, sherry/oak influence, and maritime character.

Master Distiller and Production Philosophy

Bowmore’s production and blending team prioritize integration and balance—allowing maturation, cask influence, peat, and fruit to harmonize. The 18-year expression aims to let the oak, smoke, and dried fruit character converge without one dominating the others.

Source of Ingredients (Grain, Water, Yeast)

This whisky is made from 100 % malted barley. The peat used in drying the malt is typical of Islay, and Bowmore only lightly peats compared to more heavily peated distilleries.  Water is drawn from local sources, including the River Laggan, which drains through peat and rock—contributing to mineral and smoky character.  Yeast strains are proprietary to the distillery, selected to manage phenols and fermentation character.

Distillation Process

The spirit is distilled in traditional copper pot stills (wash and spirit stills).  Bowmore uses careful cut points to retain smoky phenols and fruity esters, discarding harsh heads and tails to ensure smoothness.

Maturation & Cask Information

Bowmore 18 is matured for 18 years in a combination of ex-bourbon (American oak) casks and ex-sherry (European / Oloroso) casks.  The blend reportedly uses ~65 % Bourbon barrel matured spirit and ~35 % first-fill Oloroso European oak butts for the sherry portion.  This combination of cask types adds fruit, oak spice, and richness to balance the smoke.

Tasting Notes

Nose: Smoke and charred wood, mingled with chocolate, brown sugar, dried plums, orchard fruits, orange peel, tobacco, leather, and subtle brine. 

Palate: Entry is fruity—blackcurrant, plum, raisin—then shifting to orange peel, toffee, dark chocolate, subtle peat smoke, oak spice, and a hint of tropical or dried fruit. 

Finish: Moderately long, with lingering peat smoke, oak spice, some ashy dryness, orange zest, and a touch of bittersweet edge. 

Food Pairing Suggestions

Pairs well with dark chocolate desserts, fruitcake, dried fruit compote, smoked meats (salmon, duck), strong cheeses (aged cheddar, blue cheese), and rich pâtés. The interplay of smoke, fruit and oak allows flexibility.

Serving Suggestions and Ideal Glassware

Serve neat or with a few drops of water to coax out complexity. Use a Glencairn or tulip whisky glass to concentrate aromas. Serve around 18-20 °C. Allow the whisky to rest in the glass a few minutes before tasting to let fragrant layers open.

Storage and Aging Potential

Once bottled, Bowmore 18 is stable. Store upright in a cool, dark environment (≈ 15-20 °C). Given its age, further bottle aging is unlikely to improve it significantly—but careful storage preserves its character.

Grain Type & Mash Bill (if applicable)

Single malt (100 % malted barley)

ABV (Alcohol by Volume)

43 % (86 proof)