What impresses me most is how this whisky evolves; it's incredibly complex. On the nose and palate, this is a thick, viscous, whisky with notes of sticky toffee, earthy oak, fig cake, roasted nuts, fallen fruit, pancake batter, black cherry, ripe peach, dark chocolate-covered espresso bean, polished leather, tobacco, a hint of wild game, and lingering, leafy damp kiln smoke. Flavors continue on the palate long after swallowing. This is what we all hope for (and dream of) in an older whisky!

Reviewed by: John Hansell (Summer 2008)

There have been some legendary Bowmores from the mid-60s and this is every bit their equal. All of them share a remarkable aroma of tropical fruit, which here moves into hallucinatory intensity: guava, mango, peach, pineapple, grapefruit. There’s a very light touch of peat smoke, more a memory of Islay than the reality. Concentrated; even at low strength the palate is silky, heady, and haunting, and lasts forever in the dry glass. A legend is born. (Eight bottles only for the U.S.) Editor's Choice.

Reviewed by: Dave Broom (Fall 2012)

Deep gold color. Surprisingly lively on the nose for its age. A complex array of fruit (tangerine, sultana, pink grapefruit, papaya, and the general overall citrus DNA that you’ll find in old Bowmores), with balancing notes of honey and vanilla. A hint of damp smoke and coconut. Just like with Black Bowmore, this is a texturally soothing whisky on the palate, which continues to evolve in waves -- first the sweet honey, coating vanilla, and lively fruit, then turning quite visceral, with juicy oak, damp earth, deep peat smoke, and charcoal, followed by another wave of fruit (this time, dried fruit), finishing off with subtle charred oak and roasted nuts. This whisky is better than White Bowmore, and it falls just short of Black Bowmore (which I rated 97), because it’s just a bit softer and less vibrant on the palate.

Reviewed by: John Hansell (Winter 2009)

Definitely showing its age, but not in a bad way — the distillery character is still there. Solid foundation of thick, chewy toffee, old pot still rum, and fig cake. Fruity too, with notes of golden raisin and nectarine. Soft, seductive peat smoke, juicy oak, cinnamon, and brine round out the palate. Excellent balance! One of the finest Bowmore whiskies I’ve ever tasted (and, at this price, will probably never taste again.) (Editor's Pick)

Reviewed by: John Hansell (Summer 2011)

The whisky is sensational, a glorious mix of ginseng syrup, baked banana, semi-dried tropical fruits, and an exotic smoked edge. Without the last, you could believe it was a delicate Cognac. In time, there’s peppermint and guava syrup. A sip is all you need to reveal perfect, thrilling harmony: light nuttiness, pollen, subtle fruits, gentle smoke, and light fungal touches. It’s stunning, but it’s £16,000! Whisky this great, even in limited quantities, should be fairly priced. Points off. £16,000

Reviewed by: Dave Broom (Spring 2014)

The third and most exclusive release in Bowmore’s Vault Legends Collection was matured for 50 years in bourbon hogshead #5675. The nose is fragrant and musky, slightly oily, with orange peel, developing vanilla, and green citrus notes. Intense orange and peach on the palate, with black pepper, aniseed, and sweet oak. Very persistent tangy citrus fruits through the extremely long finish. No negative tannic notes. (74 bottles)

Reviewed by: Gavin Smith (Summer 2018)

This 18 year old is aged in a mix of bourbon barrels and oloroso sherry casks. The nose is redolent of a damped-down bonfire, with stewed fruit, wood spice, and pipe tobacco. There are red berries, subtle peat, a hint of iodine, and soft oak on the complex palate. The finish yields more tobacco, oak, rich peat, and spicy dark chocolate.

Reviewed by: Gavin Smith (Spring 2020)

I like this Bowmore better than all the previous bourbon oak-aged, ultra-mature Bowmore whiskies that have been released over the past fifteen years (there have been several). The oak is always present, but not dominant. The whisky really evolves on the palate, just like the Black Bowmore releases. This emphasis here is on fruit, bright fruit: peach, tangerine, mango, ripe melon, and pineapple. There’s a soft, gentle side to the whisky, too, enhanced by sweeter notes of pancake syrup, orange creamsicle, and white chocolate. Heavy oak notes emerge, along with teasing, earthy smoke, to give the whisky depth and bottom notes. The smoke and oak linger long on the finish. Very contemplative. In short, an outstanding whisky, but not quite reaching the excellence of Black Bowmore.
   (Allocation information: 732 bottles available worldwide; 40 bottles are being allocated for the U.S., half of the quantity of Black Bowmore which was released earlier this year.)

Reviewed by: John Hansell (Winter 2008)

Lush, thick fruit and chewy toffee soothes the assertive notes of earthy peat and leafy bonfire. Underlying smoked nuts, brine, kalamata olives, and tobacco provide continued entertainment. A complex whisky that completely envelops the palate. This is an excellent example of a mature, sherried Bowmore.

Reviewed by: John Hansell (Fall 2006)

Bowmore lovers rarely get excited about the smokiness of their favorite single malt. Rather, they obsess about the tropical fruits that some old bottlings exhibit. Here is one such example. Initially the nose suggests verjus and linseed oil, but then peachiness rather than beachiness emerges. The smoke hits first on the tongue, backed up with mango and violet, then the tropical elements and the smoke play off each other up until a guava-laden finish.

Reviewed by: Dave Broom (Spring 2012)

No frills here, just pure, unadulterated Bowmore. This Islay whisky speaks of its location in a very pure and natural way. I find invigorating brine, seaweed, green olive, and fishnets, along with the classic Bowmore peat smoke. All these flavors are softened by gentle vanilla and honeyed malt, while background tropical fruit add complexity.

Reviewed by: John Hansell (Spring 2006)

Formerly known as Darkest, this expression was given a secondary maturation for 3 years in oloroso sherry casks. The nose features smoky caramel, dates, citrus fruits, and quite dry sherry. Dark chocolate and cocktail cherries on the rich malty palate, with peat smoke and a hint of dry oak balancing the sweet fruitiness. Sherry, brine, soft peat, oak, and allspice in the lingering finish.

Reviewed by: Gavin Smith (Spring 2020)

Orange peel and black tea greet the nose on this mellow, ultra-aged expression, and lead to delicate notes of raisin, strawberry coulis, and a whiff of incense and light peat. An overlay of muted spice and peat hovers above the palate, which offers orange marmalade, cooked red berries, and chocolate eclair, punctuated on the finish by an appealing cigar ash note. Dessert and a fine stogie rolled into one. (Collectible)

Reviewed by: David Fleming (Summer 2021)

Mahogany color. Medium to full in body, and rich. Aroma and flavors are very reminiscent of the "Black Bowmore" releases: burnt fruit, roasted nuts, fruit cake, polished leather, wood resin, and just a teasing of smoke. There is a harmonious balance between the dry oak spices and the sweet, fruity oloroso sherry notes. Soothing finish. This whisky was distilled around the same time-and is very similar in flavor profile-as the legendary "Black Bowmore" whiskies released several years ago. Comparing this release with the Black Bowmore is only natural. Having tried this whisky next to the previous Black Bowmores, I can happily say that this whisky is as good as they are (although a lot more expensive). While the original Black Bowmore whiskies are a little bigger and fuller in body (especially towards the finish), this new 1964 Vintage is a tad softer, sweeter, more rounded, and more seductive. This is a very contemplative whisky-the more attention you devote to it, the more pleasure it gives you. 300 bottles.

Reviewed by: John Hansell (Fall 2003)

This is the first of four bottlings in the Vault Edition series and was matured in bourbon barrels in the distillery’s famous No.1 Vaults. Nectarines in brine on the nose, with iodine and sweet spices. Medium-bodied on the palate, with peaches, vanilla, salt, and slightly bitter orange. Lingering orange notes in the finish, with cocoa powder and lots of salt. This expression lives up to its name!

Reviewed by: Gavin Smith (Summer 2018)

A great introduction to Bowmore’s single malts, and one of the best 12 year old single malt scotches around. The nose offers tropical fruit, sweet smoke, a hint of brine, new leather, and floral notes. Peaches, honey, vanilla, and more full-on smoke on the rounded palate. Brine, cocoa powder, citrus fruits, and fading woodsmoke in the finish.

Reviewed by: Gavin Smith (Spring 2020)

Amber chestnut color. Aromas of rich sherry, ripe fruit, toffee, molasses, peat smoke, damp oak, and nuts. Medium to full in body. Its flavors start out rich and sweet, with sherried fruit, toffee, and dark chocolate. It then becomes drier with notes of peat, smoked nuts, seaweed and brine, ultimately finishing with notes of spice, bitter chocolate, and smoky smoldering embers. This is a new bottling of Bowmore 25 year old and an improved one at that. It is richer, fuller, and more balanced than its predecessor. A wonderful dram indeed. The 17 year old was my favorite of the standard Bowmore line. Not anymore.

Reviewed by: John Hansell (Spring 2003)

This replaces the 17 year old in the standard Bowmore portfolio. (The 17 year old will now be Duty Free Only.) The difference is significant. This one is more sherried than the 17 year old, and it wears the sherry well. I know that many of you, like myself, adore the 17 year old. Indeed, I feel that the 17 year old displays the true essence of Bowmore. But this 18 year old integrates the sherry notes with the Bowmore signature to create a richly flavored Islay whisky experience. Thick toffee, ripe fruit, and tar-tinged smoke are accentuated by dark chocolate, cocoa powder, burnt raisin, dates, and sea salt. Long, entertaining finish.

Reviewed by: John Hansell (Summer 2007)