Next we need to dry the malt in a kiln to temporarily halt the germination process. Heat and smoke billow up from beneath the kiln floor and filter through the green malt, giving it a smoky smell and taste.
Eddie began his days at Bowmore in July 1966 working in the warehouses. He then moved to the Maltbarns gradually working throughout the distillery before earning his title as Manager in 2006.
While our virtual tour gives a flavour of what to expect, there's really no substitute for visiting Islay in person and experiencing the unique atmosphere inside Bowmore's legendary No. 1 Vaults for yourself. Our essential guide will start you on your way.
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