Bowmore 18 Year Old Single Malt Whisky - 700 ml
Bowmore 18 Year Old is a centerpiece of the core range from Islay’s oldest licensed distillery. It is widely considered the "sweet spot" of the Bowmore portfolio, balancing the vibrant peat of the 12-year-old with the refined, mellow fruitiness of the older expressions. Matured in a hand-selected combination of American oak ex-bourbon and European oak Oloroso sherry casks (including some Pedro Ximénez influences), this single malt is aged within the famous No. 1 Vaults—the only maturation warehouse in Scotland located below sea level—providing a unique microclimate for its long, slow rest.
Spirit Description
The whisky presents a mellow mahogany color, often described as auburn or polished mahogany. On the nose, it is deep and complex, revealing aromas of creamy caramel, toffee, and sun-ripened nectarines shrouded in a delicate, fragrant peat smoke. The palate is velvety and rich, offering a masterful blend of dark chocolate, brittle honeycomb, and juicy oranges, followed by nuances of roasted coffee and macadamia nuts. The smoke here is maritime and gentle, leaning more toward earthy tobacco and smoldering charcoal than medicinal peat. The finish is long and warming, leaving a balanced trail of Seville marmalade, floral blossoms, and a touch of sea salt. It is bottled at 43% ABV.
Food Pairing
The sophisticated balance of tropical fruit, salt, and smoke makes Bowmore 18 Year Old a premier candidate for luxury pairings.
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Seafood: Its classic partner is fresh Scottish oysters (specifically West Coast oysters like Loch Fyne), where the whisky's brine and fruitiness amplify the natural sweetness of the shellfish.
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Main Course: It pairs beautifully with Earl Grey tea-smoked venison or charcoal-roasted scallops, as the soft peat smoke reinforces the charred flavors of the meat.
-
Cheese & Dessert: It is an exceptional match for strong, nutty cheeses like aged Comté or a creamy blue cheese. For a sweet ending, try it with dark chocolate truffles or a raspberry milk chocolate bon-bon, which draws out the spirit's deep cocoa and stone fruit notes.
Bowmore 18 Year Old is a centerpiece of the core range from Islay’s oldest licensed distillery. It is widely considered the "sweet spot" of the Bowmore portfolio, balancing the vibrant peat of the 12-year-old with the refined, mellow fruitiness of the older expressions. Matured in a hand-selected combination of American oak ex-bourbon and European oak Oloroso sherry casks (including some Pedro Ximénez influences), this single malt is aged within the famous No. 1 Vaults—the only maturation warehouse in Scotland located below sea level—providing a unique microclimate for its long, slow rest.
Spirit Description
The whisky presents a mellow mahogany color, often described as auburn or polished mahogany. On the nose, it is deep and complex, revealing aromas of creamy caramel, toffee, and sun-ripened nectarines shrouded in a delicate, fragrant peat smoke. The palate is velvety and rich, offering a masterful blend of dark chocolate, brittle honeycomb, and juicy oranges, followed by nuances of roasted coffee and macadamia nuts. The smoke here is maritime and gentle, leaning more toward earthy tobacco and smoldering charcoal than medicinal peat. The finish is long and warming, leaving a balanced trail of Seville marmalade, floral blossoms, and a touch of sea salt. It is bottled at 43% ABV.
Food Pairing
The sophisticated balance of tropical fruit, salt, and smoke makes Bowmore 18 Year Old a premier candidate for luxury pairings.
-
Seafood: Its classic partner is fresh Scottish oysters (specifically West Coast oysters like Loch Fyne), where the whisky's brine and fruitiness amplify the natural sweetness of the shellfish.
-
Main Course: It pairs beautifully with Earl Grey tea-smoked venison or charcoal-roasted scallops, as the soft peat smoke reinforces the charred flavors of the meat.
-
Cheese & Dessert: It is an exceptional match for strong, nutty cheeses like aged Comté or a creamy blue cheese. For a sweet ending, try it with dark chocolate truffles or a raspberry milk chocolate bon-bon, which draws out the spirit's deep cocoa and stone fruit notes.
Description
Bowmore 18 Year Old is a centerpiece of the core range from Islay’s oldest licensed distillery. It is widely considered the "sweet spot" of the Bowmore portfolio, balancing the vibrant peat of the 12-year-old with the refined, mellow fruitiness of the older expressions. Matured in a hand-selected combination of American oak ex-bourbon and European oak Oloroso sherry casks (including some Pedro Ximénez influences), this single malt is aged within the famous No. 1 Vaults—the only maturation warehouse in Scotland located below sea level—providing a unique microclimate for its long, slow rest.
Spirit Description
The whisky presents a mellow mahogany color, often described as auburn or polished mahogany. On the nose, it is deep and complex, revealing aromas of creamy caramel, toffee, and sun-ripened nectarines shrouded in a delicate, fragrant peat smoke. The palate is velvety and rich, offering a masterful blend of dark chocolate, brittle honeycomb, and juicy oranges, followed by nuances of roasted coffee and macadamia nuts. The smoke here is maritime and gentle, leaning more toward earthy tobacco and smoldering charcoal than medicinal peat. The finish is long and warming, leaving a balanced trail of Seville marmalade, floral blossoms, and a touch of sea salt. It is bottled at 43% ABV.
Food Pairing
The sophisticated balance of tropical fruit, salt, and smoke makes Bowmore 18 Year Old a premier candidate for luxury pairings.
-
Seafood: Its classic partner is fresh Scottish oysters (specifically West Coast oysters like Loch Fyne), where the whisky's brine and fruitiness amplify the natural sweetness of the shellfish.
-
Main Course: It pairs beautifully with Earl Grey tea-smoked venison or charcoal-roasted scallops, as the soft peat smoke reinforces the charred flavors of the meat.
-
Cheese & Dessert: It is an exceptional match for strong, nutty cheeses like aged Comté or a creamy blue cheese. For a sweet ending, try it with dark chocolate truffles or a raspberry milk chocolate bon-bon, which draws out the spirit's deep cocoa and stone fruit notes.
