Bowmore partners with renowned chef Mark Sargeant to launch Small Batch

-Michelin star sea food expert brings ‘Taste of Islay’ to life-

Bowmore, Islay’s first Single Malt Whisky, is partnering with Michelin starred chef Mark Sargeant to help promote the distiller’s latest expression, Small Batch , bringing the ‘Taste of Islay’ to life for whisky lovers across the country.

Bowmore will be working with Sargeant – previously Head Chef at Gordon Ramsay at Claridge’s – to create a range of recipes that reflect the unmistakeable Bowmore flavour profiles of citrus, vanilla, smoke and salt, with Mark adding his own unique seafood skills to the mix.

Graeme Dunnet, Bowmore Ambassador said:

“We jumped at the chance to work with Mark Sargeant, he has the experience with flavours and expertise in seafood that means working with Bowmore Small Batch will come naturally to him. Mark’s recipes will help us demonstrate how you can bring the key flavours, which encapsulate the taste of Islay, to life in food.”

Mark Sargeant said:

“I particularly love Islay whiskies, as a liquid they are steeped in interesting flavour characteristics which have been exciting to bring to life in the recipes I have designed to be used with Bowmore Small Batch. I have loved having the challenge and opportunity to introduce people to this taste, the taste of Islay in the dishes.”

Exclusively matured in first and second fill bourbon barrels before being married together, Bowmore Small Batch offers subtle salt, spices and bourbon oak smoke combined with a trademark honey and creamy malt character. This is all framed against the gentle peaty smokiness Bowmore is famed for.

NOTES:

Bowmore

The best-balanced Islay Single Malt Scotch Whisky is the perfect reward after your outdoor experience. Founded in 1779, Bowmore is the oldest Distillery on Islay, one of the Scottish isles, which make up the region known as the ‘Islands’ in the lexicon of Whisky. The other regions are the Highlands, Speyside and the Lowlands. Islay malts are famous for their characteristic smokiness and Bowmore is no exception; we carefully smoke our malt and use skills handed down from generation to generation to craft a perfectly balanced Single Malt.

Bowmore’s adherence to traditional production methods helps to shape the character of our Single Malts. We’re one of only a few distilleries anywhere which still produces its own floor malted barley, hand-turned by traditional wooden malt shovel and hand drawn machinery. For our whiskies we draw water from the Laggan River, with its rich peaty overtones, and it’s the same Islay peat that fires the malt-drying kiln.

Bowmore Distillery’s close proximity to the sea is also vital in determining the final character of our spirit. The legendary Bowmore No. 1 Vaults is where most of our whiskies spend their long lives resting quietly in the cool, dark, damp cellars below sea level, oblivious to the waves thrashing the Vault’s sea-facing wall.

They mature in oak casks, previously used for bourbon, sherry or claret, gradually developing rich and mellow flavours.

It’s this combination of peat, barley, sea breeze, water, wood, people and tradition that together create the perfectly balanced warm and smoky character of Bowmore Single Malt Scotch Whiskies.

The Bowmore domestic product range:

• Bowmore Small Batch

• Bowmore 12 Years Old

• Bowmore 15 Years Old ‘Darkest’

• Bowmore 18 Years Old

• Bowmore 25 Years Old

Islay

Islay is the southernmost island of the Inner Hebrides, and is also known as “The Queen of the Hebrides.” Its mild climate and rich peaty soil make it ideal for creating whisky, and despite having a population of not much more than 3,000, it is home to no fewer than eight working distilleries.

Mark Sargeant

Mark Sargeant is the owner of Rocksalt and The Smokehouse, two critically acclaimed seafood restaurants in Kent. Mark earned his stripes during a fourteen year tenure with Gordon Ramsay, opening Restaurant Gordon Ramsay as Sous Chef and winning three Michelin Stars before moving onto the Head Chef position at Gordon Ramsay at Claridge’s, where he won a further Michelin Star and was awarded Chef of the Year.