Bowmore Darkest: interesting experiance..

So after reading descriptions of Bowmore Darkest I had to have it. It sounded like it was right up my ally. I bought a bottle about 4 years ago and when I opened it I really didn't care for it. I'd pour a dram every once in a while, but never really cared for it. Too much sherry and didn't have the complexity that I figured it would. Well, about 6 months ago I poured myself another dram from that 4 year old bottle. It was awesome... SO good. I was quite puzzled. I figured maybe I was just in the right mood, because that certainly happens. I poured it again a few days later, and loved it again. I went through the remaining half a bottle in a few weeks (which is fast, since I have about 25 bottles open). I left a wee dram in the bottom of the bottle until I purchased another bottle... that got here yesterday. Today I poured a glass of each. The "old" one is slightly lighter in color. The old one has a very smooth nose. The new one is very harsh... lots of lime and salt in the nose. Reminds me of a margarita. None of that is present in the old bottle. The nose actually isn't that prominent. Just a little peat. In tasting, the new bottle is again just as I remembered it four years ago. A bit simplistic. The flavors don't develop like they seem like they should. There are definitely multiple flavors here, but none of them present themselves very assertively. They just sit right on top of one another. Just kind of all blend together. It's an okay scotch, but nothing to write home about... however, the four year old bottle is still fantastic. Just took another sip... sad to know that only one sip is left :-( It's awesome... on the tongue it's even a bit fruity. As I swallow it's just layer after layer peeling away, revealing each new flavor distinctly. This is what I love about scotch (pin pointing what those flavors are I always have trouble with, but they're there!).

Very interesting... I was afraid it would go like this though. Obviously much is written about how a bottle left open for this length of time often changes, but it always seems to be for the worse. This time it is definitely way better this way. I think maybe I'll pour half of the bottle into the old bottle, and let them both oxygenate for a while. :-) It's a shame it's like this, but most definitely this scotch is better when it has been open for some time! Has anyone else had such an experience?

David

Reply to
David Paris
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Funny you should bring this up. A few years ago I bought a bottle of "Sea Wynde" rum, blended and bottled in Scotland. I bought it on speculation because it was on sale, and when I first tried it, it was atrocious. Harsh, unpleasantly overpowering flavors, not smooth at all. I tried it again maybe a year later, and it wasn't much better. It has sat with 2 drinks out of it for over a year. Last night I decided to try it again, and to my amazement, it seemed quite good! Nice bouquet of molasses and spice, and while it still tasted quite bold, the flavors seemed to be blended much better and it was very pleasant, much to my surprise. I was ready to give away (or throw away) this bottle a couple of years ago and now I'm glad I didn't. Remarkable.

Greg Beaulieu snipped-for-privacy@chebucto.ns.ca Dartmouth, Nova Scotia, Canada

Reply to
Greg Beaulieu

I've had this experience with a coveted bottle of Glen Grants. Slightly different - excellent on opening, too good to drink quickly so I left it and sampled slowly. It got better and better.

My speculation was that alcohol evaporates... Alcohol on its own is quite harsh. So I ask, when you found the improved flavours, did you still feel a kick? Could the mellowness be the result of harsh bits evaporating?

Reply to
Neal Reid

"Neal Reid" skrev i melding news: snipped-for-privacy@news.isp.giganews.com...

Not quite. Alcohol is tasteless and odorless. It merely brings out the flavor in other substances. I can't say, however, which reaction is responsible for the mellowing you mention. It might be an oxidation of sorts, changing the perceived flavours of some of the constituent compounds of your whisky. Problem is only that there is a large number of them (in the hundreds?) and therefore extremely difficult to analyze exactly what's going on. Anders

Reply to
Anders Tørneskog

Maybe alcohol is tasteless, but I *know* that it is harsh. I drank enough straight Everclear back in college to be able to testify to this.

Reply to
Bill J.

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