"Toffeed nuts, peat, spice, and creamy vanilla aromas. a round supple entry leads to a dry-yet-fruity medium-full body of honeyed toast, golden raisins, anise and other brown spices. Finishes with a sweet caramel and nut toast fade with a streak of iodine and peat."

Deep gold color. Surprisingly lively for its age on the nose. 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, less vibrant on the palate.