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The exact recipe is as follows: 39
this whisky picked up a gold medal in the 2017 Irish Whisky Masters of 2017
green apples and nutty dough
and this release with a guitar box is certainly typical of them
It was distilled on December 1st 2010 by Jim McEwan using a heavily peated variety of malted barley sourced from Bairds
Bowmore 10 Year Old - Dark & Intense (1000ml) 1000ml The exact recipe is asA 10 year old Bowmore for travel retail called 'Dark & Intense', fully matured in Spanish oak hogsheads to give intensely fruity, spicy notes. The nose is full of raisins, Seville oranges, spices and maple syrup, while the palate has notes of dark fruits, raisins and a hint of sea salt. This whisky comes in a litre bottle.
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