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Bowmore Whisky Master's Selection Aston Martin 22 y.o. 3rd Release

The Bowmore Master's Selection 22-Year-Old Edition 3 is the result of the third collaboration between the renowned Islay distillery, Bowmore, and the luxury car manufacturer, Aston Martin. This limited edition presents an exceptional single malt Scotch whisky.

Review by: Raygun Bowmore in a hogshead; hard to go wrong. This was an exclusive for S.Y.C Vino & Cigar Company, which is a company run by the bar owner who picked this cask. Distiller’s Art is a Hunter Laing brand, and I haven’t had many of them—maybe none. Seems like a mostly mid-tier brand from what I can tell. Reviewed from a bar pour. Rested about 10 minutes. Distillery:…

When you come home from a holiday, even a short one, to find a glut of beautiful Williams pears scattering the Kitchen Garden where they have fallen, there is no time to waste to make a delicious recipe with them! These Pears in Whisky Syrup are a delicious way to preserve the bounty, which you will brighten a cold Winter day with a taste of sunshine and the delightful smokiness of peated Whisky! Happy Monday!

Ingredients (makes 2 jars; 1 large, 1 medium):

1 3/4 cup caster sugar

 3/4 cup demerara sugar

3 plump vanilla beans, split lengthwise

1 1/2 litre/6 cups water

about 30 just ripe Williams Pears

1/2 cup 10 Years Peated Bowmore Single Malt Whisky

In a large pot of boiling water, boil a 1/-litre/1-quart jar and a 1 1/2-litre/1-½-quart jar, 10 minutes, to sterelise them.

Pour caster sugar and demerara sugar in a large pot. Scrape seeds off the vanilla beans, and add both seeds and pods to the pot. Stir in water, and heat over medium-high heat, stirring often until sugar is completely dissolved. Once it is, increase heat to high, and boil rapidly, about 5 minutes, stirring often.

Meanwhile, halve, peel and core Williams pears. Reduce heat to medium-low and gently add pear halves into the syrup. Cover with the lid, and cook, for about 15 to 20 minutes, until just tender.

Stir in Whisky, and remove from the heat.

Remove jars from the boiling water carefully, and dry.

Carefully spoon pears and their Whisky syrup into sterelised jars, discarding vanilla pods, avoiding any drizzling on the side or rim. Once filled, close tightly and return to the boiling water bath, 20 minutes. Carefully remove from heat and let cool completely.

Recently, I visited Islay (pronounced I La) in the Inner Hebrides, a 25-minute plane journey from Glasgow. I was there to visit seven of the distilleries on the island. The basics of each of the distillery tours was the same in that the process for producing the whisky was described in great detail and visitors had the chance to inspect the various containers used at each stage of the process.…

Bowmore: No Corners to Hide packaging (2021)