Islay's oldest distillery on Loch Indaal
In 1766, merchant David Simson secured the land rights on the shores of Loch Indaal; in 1779, the distillery was mentioned in official records for the first time – as the first licensed distillery on Islay and the second in all of Scotland. Local traditions suggest that distilling took place here a few years earlier, before the license was officially granted.
In 1837, Glasgow brothers William and James Mutter took over the operation, expanded the water pipeline that still carries water from the River Laggan today, and expanded into export markets. Over the following decades, Bowmore changed hands several times until 1963, when Stanley P. Morrison took control and founded Morrison's Bowmore Distillery, Ltd. The Japanese group Suntory acquired a stake in the late 1980s and took full control of the company in 1994. Since the merger with Jim Beam in 2014, Bowmore has been part of Beam Suntory – making it a sister distillery to Laphroaig.
Turned by hand: Bowmore's work on the malting floor and in the vault
Bowmore is one of the few Scottish distilleries that still produces its own malt on traditional malting floors. The barley is turned by hand with wooden malt shovels and dried over peat from the island. However, this in-house malting only covers a portion of the demand – around 30 to 40 percent – with the rest being purchased. The water from the River Laggan, with its slightly peaty undertones, shapes the subsequent distillation process.
The heart of the maturation process is the No. 1 Vaults, the oldest maturation warehouse in Scotland. Part of the cellar facility lies below sea level, with the waves of Loch Indaal crashing directly against the outer wall. The proximity to the sea is considered crucial for the maritime character that the whisky acquires during storage – this allows the casks to remain in a cool, consistently humid environment for years.
Balanced smoke: Style and core range
Bowmore processes medium-peated barley and matures a significant portion of its make in sherry casks alongside bourbon wood – a combination that results in the brand's typically balanced style. The smoke is reminiscent of a beach bonfire, accompanied by a salty note, floral aromas, grain, citrus, and ripe fruit in the background. With longer maturation in refill casks, this fruity and floral side becomes more prominent, while the peat recedes into the background.
The Bowmore 12 Years forms the heart of the range and showcases this balance in a compact form: smoke, citrus peel, and a hint of honey meet a slightly salty, maritime note on the finish. Perfect with smoked salmon, mature cheddar, or as a nightcap by the fireplace – neat at room temperature or with a drop of water, the interplay of aromas unfolds most clearly.
