It’s a damn shame that Bowmore can’t put their OBs together like this.
Nose: Musty old-basement funk sitting on top of floral and fruit sweetness. Citrus, pear, apple cider vinegar, strawberry, dried mango, and some kind off exotic green fruit that I can’t quite place. Clover honey, maple syrup, and barley sugar. Burning pine trees, sweet roasted pork, and a distinct flavor of thyme. Slightly farmy as well. Somewhat Port-Charlotte-like, actually.
Palate: Thick, oily texture. Sweet wood sugars and ginger up front, followed by salty, foresty, resinous smoke. Loads of grassy, nutty green tea throughout the palate. It develops to tar, earth, pine, peat smoke, and fragrant black pepper. Some cinnamon-spiced baked apples and rooibos tea are in there too. Honey, flowers, herbs, and dried apricots towards the back, as well as rotten wood and star anise.
Finish: Long and resinous. More of that farmy, musty funk, as well as wood-fired oven, green tea, hay, star anise, mustard (?!), and orange. Some lapsang souchong to round out the tea notes. Herbs, brine, and cooked vegetables. Riiiiiiiiicolaaaaaaaaaa!