Bowmore 25 Year Old Single Malt Scotch Whisky

Distillery Background and History

Bowmore Distillery, established in 1779 on the Isle of Islay, is one of the oldest functioning whisky distilleries on the island.  It lies on the southeast shore of Loch Indaal and is owned by Morrison Bowmore (a subsidiary of Suntory).  Bowmore is known for combining peated character with a maritime saltiness, and often balancing fruit, oak, and smoke in its long-aged expressions.

Master Distiller and Production Philosophy

While Bowmore does not typically spotlight a single “master distiller,” its production and blending teams are dedicated to preserving the distillery’s hallmark balance of peat, smoke, sherry, and sea air. The philosophy in a 25-year bottling is to let age, cask choice, and maturation interplay, allowing the spirit to evolve complex layers without overdominance of any one element.

Source of Ingredients (Grain, Water, Yeast)

The whisky is made from 100 % malted barley, kilned with peat typical of Islay distilleries. Bowmore sources water from the local area, notably the River Laggan and surrounding springs, carrying some mineral and peat influence.  Yeast strains are those maintained by Bowmore / Morrison Bowmore to produce the characteristic ester and fermentation profile.

Distillation Process

Bowmore uses copper pot stills (a pair of wash stills and a pair of spirit stills) typical of traditional Scotch malt production.  Their cut points are managed to preserve peat and fruit esters while discarding harsher heads and tails. Over time, the spirit becomes more integrated through maturation.

Maturation & Cask Information

Bowmore 25 is matured for 25 years, using a combination of American ex-bourbon casks and European (Oloroso) sherry casks.  The higher proportion of sherry casks gives richness and depth, while bourbon casks maintain freshness and structural support. Bowmore describes it as “hand-selected American oak ex-Bourbon casks and European oak Oloroso sherry casks.” 

Tasting Notes

Nose: Intense sherry aromas, dried plums, sultanas, rhubarb, raspberries, with creamy vanilla custard and a wisp of smoke. 

Palate: Rich stone and dark fruit (fig, plum), toffee, hazelnut, gentle peat smoke weaving through oak spice, subtle salt and fudge. 

Finish: Long, softly smoky, with lingering toasted nuts, sweet oak, and a soft maritime saline echo. 

Food Pairing Suggestions

Pairs well with dark chocolate, dried fruits or figs, games (like venison), rich pâtés, smoked meats, or mature cheeses. The sherry influence and smoke bridge sweet and savory flavors.

Serving Suggestions and Ideal Glassware

Serve neat or with a few drops of water to coax open secondary aromas. Use a Glencairn or tulip whisky glass to concentrate aroma. Serve at ~18-20 °C. Allow it a few minutes in the glass to open before tasting.

Storage and Aging Potential

Once bottled, the whisky is stable. Store upright, in a cool, dark environment (≈ 15-20 °C). As a 25-year expression, further aging in bottle will not significantly improve it—but good storage ensures no degradation.

Grain Type & Mash Bill (if applicable)

Single malt (100 % malted barley)

ABV (Alcohol by Volume)

43 %