BOWMORE CELEBRATES THE PAST 50 YEARS BY LAUNCHING 1961 RELEASE

Bowmore, Islay’s first Single Malt Scotch Whisky, is launching its latest expression – the Bowmore 50 Year Old - as part of an exquisite and extremely limited range which has included other releases such as the 1957 and ‘Eclipse’.

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Small Batch and Mark Greenaway

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by Bowmore

We have partnered with one of the rising stars of Edinburgh’s culinary scene, Mark Greenaway, to create an indulgent dessert that brings to life our most delicate and balanced Single Malt to date – BowmoreSmall Batch.  Designed to encapsulate all our magical island has to offer, this delicious dessert will transport you into “Islay Time”, a world of peace and tranquillity.

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Feis Ile 2013 (Part 2)

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by Gordon Dundas, Bowmore Brand Ambassador
Feis Ile 2013 (Part 2)

Wednesday started with stunning weather and a large queue for the 2013 bottlings. Always popular, this year we had produced two. The first was a Bourbon Matured 2013 Feis Ile special at Cask Strength and the second was commerative bottling of 1988.

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Feis Ile 2013 (Part 1)

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by Gordon Dundas, Bowmore Brand Ambassador
Feis Ile 2013 (Part 1)

So last week I was on Islay for Feis Ile 2013. I have been to Feis Ile before in a former life, but never have I experienced such a great day as Wednesday 29th May, Bowmore day!

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A tour of Asia

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by Gordon Dundas, Bowmore Brand Ambassador
A tour of Asia

So I have just returned from a great tour around South East Asia. Starting off in Singapore and then moving on to Kuala Lumpur, Kota Kinabalu on the island of Borneo and finishing up in Taiwan. I have not spent much time out there so for me it was a discovery and I have to say I thoroughly enjoyed it.

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

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by Rachel Barrie
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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