Rebecca

Fermenting tanks named after previous owners of the distillery

Distilling columns

18th Century Bowmore bottle

Kabocha pumpkins with bog myrtle and Bowmore butter

Butter infusing with peat-smoked barley and bog myrtle

Islay lamb rumps and pine and bog myrtle salt

The No.1 Vault, in continuous use as a maturation cellar since 1779.

The dining room, adjoining the No.1 Vault

'Black Bowmore' 1964

Sea buckthorn granita, Islay honey, rosemary

Scallop, mushrooms, apples and wild greens on a charcoal plate

Roast lamb, pumpkin, peat, sloes and wild herbs on a homemade pine plate

Barley cake, roasted malt, whisky barrel cream, honey

The shore of Loch Indaal

Mike, Josh and Rebecca sampling the goods with David Turner, the Distillery Manager

BOWMORE BLACK DINNER
Bowmore Distillery, Islay, Scotland
31st October 2016

Bowmore Distillery sits on the shore of Loch Indaal on the Inner Hebridean island of Islay. It is one of the oldest Scotch Distilleries, producing whisky since 1779. In October, the Distillery released an extremely limited edition bottle made from a single remaining cask of whisky, vatted in sherry casks in 1964, which was discovered in their vaults after being forgotten. We were invited to cook a dinner for a select group of whisky heads, inspired by the distillery, the whisky and the island.

We served dinner in a room in the No 1 Vault, the centuries-old maturation cellar, on a table decorated with wild plants and beach stones. The guests were presented with the whisky and told about the whisky, the wooden cask designed by John Galvin Design, and the handmade bottle by Glasstorm Studios.

We were shown around the distillery and were given some smoked peated barley from the drying room to flavour elemts of the menu. We brought with us a bag of wild herbs gathered on the mainland by Gary Goldie, and a whisky barrel stave we'd been waiting ages to find a use for.

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The Menu

Sea buckthorn granita, Islay honey, rosemary

Seed bread, whisky butter and fried grains

Scallops, mushrooms, apples, pickled kohlrabi,
dulse tincture

Islay lamb rump, bog-myrtle pumpkin, wild herbs,
sloe + lamb sauce

Barley seed cake, whisky barrel cream
pears, honey crisp

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