Three days to “White Bowmore”
On Monday, February 4th, I was given the honor to be the first person in the U.S. to taste the “new” Black Bowmore. As you may recall, I blogged about it the next morning, giving it the highest rating I have ever given whisky: 97. (Yes, I am stingy at the top end of the scale.)
Next up: White Bowmore. I am once again honored to be the first one in the U.S. to taste this whisky. On Monday , I will be in New York City with Iain McCallum (Head Blender) , Andrew Rankin (Head of Production) and Jamie MacKenzie, who covers the U.S. Market for Morrison Bowmore Distillers, to taste the new White Bowmore.
Here’s what I know so far about the new White Bowmore:
Distilled Nov. 5, 1964
Aged 43 yrs. in 6 bourbon barrels in Bowmore’s No. 1 Vaults
Yield: 732 bottles worldwide
US allocation: 40 bottles
SRP $6,000 bottle
Note that there’s only 40 bottles for the U.S. Note also that the new White Bowmore retails for significantly more than the Black Bowmore, which was initially promoted with a SRP of $4,500. (However, I just had a peek at New York-based Park Avenue Liquor’s website, and they have the Black Bowmore listed at $6,000, so maybe the gap is narrowing.) I was also informed that the Black Bowmore has taken a while to get into circulation here in the U.S. in certain markets, with some getting their allocation only within the past month.
As with the Black Bowmore, I will post my thoughts on White Bowmore this Tuesday, the very next day.
I also will be tasting a new 1992 Vintage, 16 year old Bowmore that was aged in bourbon barrels and then put in Bordeaux wine casks, so I’ll let you know about this whisky too. This one will be a little bit more affordable: about $120.
Both whiskies are supposed to be available in the U.S. by October.