But: The choice of barrel, the age - and of course, the year of distillation promise a well balanced Bowmore.
Tasting result: class Bowmore (no violets) but old school Bowmore recognizable.
In the glass you can see wonderfully how the feet make their way. Certainly creamy / oily in the mouth.
First, coffee aromas rise in the nose.
Citrus and salty sea breezes are added.
Sweet vanilla (candied fruit) and a hint of smoke alternate.
The alcohol is wonderfully integrated.
Tingling in the mouth. Soft, creamy with time.
Interplay of sweet and light saltiness, citrus fruits, vanilla, "Bowmore" smoke (but very subtle).
I feel a slight metallic touch (I like that; my co-buttons don't have it); like to call it steam aroma (unfortunately no violet aromas).
Later, a dark / sweet coffee aroma is added, which also stays in the back of the throat for a long time.
Long and pleasant. Coffee, saltiness / sweetness persist.