Whisky Magazine Issue 111
This article is 16 months old and some information provided may be time sensitive. Please check all details of events, tours, opening times and other information before travelling or making arrangements.
Copyright Whisky Magazine © 1999-2014. All rights reserved. To use or reproduce part or all of this article please contact us for details of how you can do so legally.
Bowmore, Dewar's, Glenglassaugh, Broom honoured
Morrison Bowmore, owner of Islay single malt Bowmore, has embarked on an education crusade to teach drinkers about the use of waterin their whisky. Long a devisive subject, the company is stepping up to the plate to say it is OK to add water to your dram, in fact it is positively encouraging it. However Bowmore is not telling people how they should drink their whisky but insists it is giving whisky-lovers an option to explore and let them make up their own minds. Rachel Barrie, master blender at Morrison Bowmore Distillers, worked to develop the Bowmore Water Programme. She said: “Bowmore is an amazingly complex and harmonious whisky with an enigmatic flavour spectrum. The spirit takes the drinker on a sensory adventure through sweetness and ocean spices with multiple layers of fruit and smoke. Adding water allows the drinker to unlock Bowmore's waves of flavour on a journey through its creation “The taste adventure is just beginning.” Barrie, whose scientific background includes a 1st class Honours degree in Chemistry and a stint as a Research Scientist at the Scotch Whisky Research Institute, explained that when water is added to whisky, certain physicochemical changes occur in the glass some of which you can see, smell and taste. She added: “Viscimetric whorls develop. These are the eddies and threads created when fluids of different viscosities mix.
“As the alcohol and water combine, energy is released and the temperature of the liquid is initially increased by...