Where’s “meaty” in the tasting chart? The nose starts out with slow smoked ribs served with sweet golden South Carolina barbecue sauce. The meat speaks for itself, other than some sea salt. Next is the creamy vanilla of a perfectly toasted creme brûlée. This dram says “hold the vegetables. My carbs are reserved for dessert.” I finished this dram neat and added a tiny bit more to my glass, since I’ve been experimenting with adding source water to the whisky. At 43 ABV, Bowmore 18 doesn’t need it and I’ve previously found that adding water only diluted what I loved about the bold character of my favorite scotch, Laphroaig 10. Adding a few drops to this whisky was an entirely different experience. It mellowed even more an already mellow 18 yo expression without masking any of the delicious flavors. It did take away the barbecue from the nose, but that was unique to this session anyway. It left the peat and the smoke and the smoothness and nearly to put me to bed in complete contentment. Aftertaste: kippers. Delicious.