The Science of Water and Whisky – Part 4 Impact of Different Water Qualities on Bowmore

I am often asked how important the quality of the water is when adding water to whisky.  I always recommend using clean potable water without any aroma or taint. Generally, this can be well-run local tap water if of a high enough quality, or bottled water in parts of the world where tap water may be suspect or tainted.  However, until now I had not fully explored the sensorial impact of different potable water properties on mixing with whisky.

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Wood roasted lobster and scallops with wild sorrel sauce

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by Bowmore

This is one of the best ways to enjoy fresh seafood. Cooking the lobster over the fierce heat of an open fire gives it a fantastic flavour. Of course, all this can be done in your kitchen at home but it's much more fun on the beach, particularly if you have spent the afternoon foraging for the ingredients!

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