This cask strength Bowmore got a Bordeaux wine finish, giving it a somewhat red sheen in the glass.
It's only slighty peaty and reminds me somehow of bacon. The smoked meat dominates the nose and the wait for the sweet touches is too long. It took the better part of ten minutes for the fruits to come out. I only recognized apricot. Worth the wait, but still a pity that the nose remains closed for so long. Adding some water, makes it rather soapy and adds a chemical character. Pity.
It tastes smokey with wood, lightly peppered, with hints of liquorice and even cacao.
The finish is very peaty, but again quickly gone.
Bowmore has several finished, but this experiment with the Claret casks is one of the least succesful in my opinion.
I agree that this is one of the least succesful Bowmores from the previous range. In fact, I tried this when I was discovering whisky and it made me avoid Bowmore for a couple of years.
One to try if I see it on the shelf in a bar then.