Tag: bowmore

  • Blending Scotch Whisky at Morrison Bowmore

    After my visit to the Bowmore and Auchentoshan distilleries, our group stopped by the headquarters of their parent company, Morrison Bowmore. (This company is in turned owned by Suntory, and is distributed in the United States by Skyy Spirits.)

      Blending lab 7

    There we met with Senior Blender Iain McCallum, who is sort of a legend even though he’s less than 40 years old. He's engaging, fast, fun, and smart as heck. If given the opportunity to attend an event he hosts, I highly recommend it. (If given the opportunity to go out drinking with him afterward, I recommend that too even though he may hand you a shot of Malibu mixed with coffee liqueur.)

    In the aged spirits category, a brand may choose to promote its distiller (in charge of distilling), warehouse manager (in charge of aging), distillery manager (in charge of the whole process locally), or the master blender. We spent time with Bowmore's distillery manager on Islay and Auchentoshan's distiller in Glasgow.

    The blender's job is (obviously) to blend whiskies from the various barrels into the final product to stay consistent with the desired flavor profile of the bottling. (Single malts are not single barrels, remember, and they may come from various years as long as they're distilled at a single distillery.) This person will not only assure quality of product, they'll have an incredibly good/trained nose and palate for doing this.

    Ian blending room6

    In the blending room, we sampled a few new bottlings coming out from Auchentoshan and Bowmore- but not for several months. More on those at a later date.

    We also had the honor of tasting Bowmore Gold, which is every bit as wonderful as I remember it. The Black, White, and Gold Bowmore expressions are long-aged in Vault No. 1, the below sea level barrel warehouse on Islay. The thing about long aged Islay whiskies, particularly Bowmore with its lower phenol (smoky) content than other Islay whiskies, is that after a long time aging the smoke starts to dissipate and new flavors come through. 

    I finally had the opportunity taste the Black Bowmore, one of the most thrilling (also expensive) whiskies I’ve ever tried. It had a few flavor notes in common with Bowmore Gold (I was again reminded of the “banana sandpaper” that doesn’t exist in nature ), plus papaya and mango notes, and a mysterious and slightly darker nature. Wonderful, wonderful stuff. 

    Black bowmore3

    (Iaian McCallum with a bottle of the original Black Bowmore.)

    The only disappointing (I use this term very relatively) part about the visit is that I didn’t get the chance to try the White Bowmore. But that gives me a pretty good reason to come back.

  • An Auchentoshan Distillery Visit

    On the last day of my trip to Scotland with Bowmore, we went to another distillery, Auchentoshan. This distillery is located just outside of Glasgow, on a former estate.

    Auchentoshen distilery10

    Auchentoshan is in the Lowland region of Scotland, one of just five single-malt-producing distilleries there. It’s also unique as the only scotch distillery that triple distills all of its whisky. This gives it a lighter flavor profile than most single malts, and a thinner body/mouthfeel. This makes it both an entry-level whisky for drinkers new to the category, and one  that can be easily mixed into cocktails.

    Auchentoshen distillery4

    Scotch whisky distilleries usually (always?) have stills in pairs for two distillations; a smaller one for the second. Rather than adding a third still at the end of the process, Auchentoshan has an ‘intermediate still’ between the other two. 

    Auchentoshen stills1

    (I couldn't fit all three stills in the picture. They do exist, though.)

    The spirit is distilled to a high alcohol percentage before the final distillation that will make the cut of the heads and tails. (Previous to that, they're mostly concentrating alcohol. The final distillation/cut will pick out the desired flavor elements for the whisky by discarding portions of the distillate.) According to Auchentoshan's distiller Jeremy Stephens, the higher level of alcohol sitting in the still forces the volatile aromatics in the alcohol to rise to the top first, rather than the heavier, oilier compounds that they want to avoid in this whisky.

    Auchentoshen barrel aging warehouse2

    After a trip through the distillery, we took a spin through the one of the aging warehouses then went for a tasting.

    The Auchentoshan line includes the Classic, which bears no age statement but holds scotch most between five and eight years old, all aged in ex-bourbon casks. The twelve year old contains about 25% whisky aged in ex-sherry casks. We sampled the 18 and 21-year-old expressions as well, along with a 1988 Bordeaux finished bottle that I really liked. The Three Wood is matured in ex-bourbon, ex-oloroso sherry, and ex-Pedro Ximenez casks.

    Barrel aging at morrison bowmore

    And then it was on to the blending room… see the next post.

  • Aging and Terroir on Islay

     

    Bowmore barrel5


    When we last spoke, I was talking about the distillation process of Bowmore, the Islay single malt scotch whisky that I visited a few days ago. The malting and distillation are only the first two weeks in the life of a scotch whisky: the aging time in barrels is where the liquid spends the vast majority of its existence- and where it gains much of its flavor.

    At Bowmore, they use ex-bourbon barrels primarily from Heaven Hill, ex-sherry barrels, and miscellaneous ex-wine barrels for special blends.  

     

    Tasting glasses bowmore


    Different ratios and preparations of bourbon and sherry barrels are used for the various bottlings. The 12-year-old and 18-year-old expressions are a blend of scotch from ex-sherry and ex-bourbon barrels. The 15-year-old “Darkest” bottling is a 12-year-old finished for three more years in ex-sherry casks. 

    Bowmore aging warehouses on Islay are located right next to the sea. The partially-below-sea-level No.1 Vaults are the most famous, as that's where Black, White, and Gold Bowmore are from.

    No 1 malts

    The Terroir Question

    Bowmore distills with a percentage of barley malted on site, along with a majority of commercially malted barley from the mainland. Distillery Manager Eddie MacAffer said that though there are differences in the flavor profile of the peat from Islay versus the mainland, he didn’t feel they were significant.

    The aging barrels are also mixed: some Bowmore casks age on Islay and others on the mainland, but according to Eddie MacAffer this has more influence on the flavor of the final blend.

    Camper English: At Bowmore you have the combination of the local peat, local malting with the stuff from the mainland and you have aging in both locations as well. Can you taste the place in Bowmore, do you think?

    Eddie MacAffer: The fact that we do mature our whiskies in the old warehouses right beside the seaside, the sea air definitely has an influence on the maturation, with the slow, steady, and the cool situation that it's in, in my opinion definitely has an influence on the final product; the flavors and the tastes that come off from it.

    Camper English: Do you think that's where you see the most influence of the location is there, as opposed to the peat or the local malting?

    Eddie MacAffer: Obviously we  put the peatiness in , but definitely the location that it matures in is definitely gives it the biggest influence on the taste; right beside the sea. 

    Water mark on wall barrels are beneath sea level

    (Distillery Manager Eddie MacAffer shows where sea level is in the Bowmore No. 1 Vaults.)