Whisky Magazine Issue 94
This article is 3 years 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.
There are moments when you are whisky tasting that you are lost for words to describe the liquid in front of you. Those nail-on-the-head descriptors just don't come as quickly as they should.
Usually it means I am not concentrating enough, but occasionally it is because what it in the glass is stunning.
This doesn't happen very often. But it did happen a few weeks ago. Scotland had finally hit its thaw period and I decided to take I trip up to see some people, and one morning found myself stood in Iain McCallum"s blending lab at Morrison Bowmore's Glasgow office somewhat lost for words.
Now I have to admit that when someone says that they have a whisky that is phenomenal the little alarm bells go off. Cynical I know, but after years of dealing with politicians and PR people it happens.
Anyhow I had been told Iain had something 'phenomenal' for me to try. For those of you that have not met Iain he is not the quiet man type of blender. He is opinionated, effusive, generous and a joy to spend time tasting with.
He was clearly excited by what he had...a Bowmore 1964. I started to nose it and nothing, speechless, my slightly fogged brain was overloaded. This dram was stunning, I can honestly say it is right up there on my list of best whiskies. It was completely tropical, an atypical Bowmore full of kiwi fruit, passion fruit and vanilla baked cheese cake.
All I needed was a desert island and perhaps a case of this. There was no discussion as to when it would be released, if ...