The Bowmore Distillery was officially founded in 1779 on the island of Hebridean Island of Islay. They take pride in hand-turning their barley in the malting room in the traditional practice, something seldom done in the modern era. They dry the barley over peat smoke and mature the whisky in casks facing the sea. "On the eye, deep gold. Breathe in menthol and sweet coconut fused with toasted vanilla and an ocean breeze. As the liquid ebbs and flows, ripe oranges and kumquat burst from the glass with cedar wood. A splash of water releases tangy seaweed tempered by sweet vanilla ice cream and sugared almonds. Sip bursts of tangy ripe clementines, lemon sherbet, and grapefruit. Once the barley has been malted and peated, it is fermented and then twice distilled through Bowmore's copper pot stills. After the whisky has been distilled, it is aged for ten years in first-fill bourbon casks. The casks are laid to rest in Bowmore Vault No. 1, a dark and damp cellar situated below sea level. As a result, the whisky encapsulates the rugged, stormy sea qualities of Bowmore Distillery it has robust notes of earthy smoke and salty tang, which are followed by more tame hints of citrus, lemon and oranges.