Bowmore Distillery is renowned for its storied history as Islay’s oldest distillery. Founded in 1779, Bowmore is a pioneer of single-malt Scotch whisky. It was one of, if not the first, distillery to experiment with cask expressions, mainly first- and ex-fill sherry casks for final maturation. It has always employed extended aging, offering many quality malts spanning age, price, and stylistic options. Bowmore provides an additional connection to me, as it was the brand that started my Islay journey – one of my earliest favorite Scotch whiskies was Bowmore Darkest 15!

Bowmore Astin Martin Masters’ Selection Single Malt Scotch Whisky (a literal and figurative mouthful) is a perfect example of Bowmore’s commitment to excellence. Its collaboration with Aston Martin makes sense, as stated on the car maker’s website: “The Aston Martin and Bowmore brands share the same vision of creating timeless beauty and a lasting legacy, loyal to their heritage but also embracing new methods.” Quality and innovation are hallmarks of both companies. Their initial collaboration perfectly underscores the sentiment. Bowmore released an insanely limited bottling (25 bottles worldwide) of its 1964 Black Bowmore. Distilled November 5, 1964, and matured in first-fill sherry casks, Black Bowmore is the number-one most collectible Islay whisky. The bottle incorporated part of an actual piston from one of Aston Martin’s famed DB5 convertibles, also first sold in 1964. The price? One of those bottles would only set you back £50K ($67K USD)!

This iteration of the Bowmore Masters’ Selection Aston Martin 22-year-old (Third Edition) triggered fond memories of Bowmore Darkest but even better! Even in the bottle, the impact of extended maturation is visible – its dark amber color exudes class and dignity. Upon pouring the liquid gold (quite literally, at $18 USD per ounce) into my trusty Glencairn nosing glass, intense aromas of English toffee, polished leather, maple syrup, and vanilla creme filled my tasting space. Swirling released additional notes of grapefruit zest, briny sea spray, distant campfire smoke, and subtle oak, all sitting on a backbone of baked peaches, buttery pie crust, marzipan, and grilled tropical fruits.

With a fat and oily, almost syrupy mouthfeel, the initials flavors amplify many of the aromas, with unexpected fruit-forward intensity (sweet citrus, pineapple, guava, and mango) leading to more traditional Islay characteristics: brine, kelp, smoke, and loamy soil. The latter, compliments of the peat, is soft and subdued – complex but elegantly balanced – a hallmark of this whisky. Likewise, the sherry influence permeates, but in a supportive, rather than assertive, manner. Hints of band-aid, menthol, and eucalyptus add class and depth.

The swallow is where I noticed the magic: dark coffee, bitter cocoa, tobacco shop, and burnt brown sugar comingle with lingonberries, stewed blackberries, grilled pineapple, and baked apple. It elicits images of a sherry-infused fruit pie. The finish is long, silky, and warm, with age and Islay returning to the forefront: soft loamy soil, fresh-cut peat, sea spray, camp smoke, and roasted nuts kiss the fruit, vanilla, toffee, leather, and chocolate. At the very end, the sherry resurges as a lasting afterthought. The perfect descriptor comes to mind: approachably complex.

Bowmore Astin Martin Masters’ Selection Single Malt Scotch Whisky is impressive but leaves me with a terrible (high-class) conundrum: Could this be the one to unseat The Macallan 25 as my all-time favorite Scotch? If not, it’s the closest second I’ve had the pleasure to enjoy. If someone decided to meld Speyside and Islay, this is what I’d imagine as the outcome. At $400-$500 USD a bottle, I can’t image this being my daily dram (I wish), but if you’re looking for a special bottle for yourself or as a gift, it’d be hard to find one better.