A Glimpse into Mastery: Calum Fraser's Influence on Bowmore Whisky
Explore the enchanting world of whisky craftsmanship as we uncover the genius behind Bowmore's flavor - Calum Fraser.
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alum Fraser, a former Chemistry graduate is now a Master Blender for Beam Suntory/Bowmore. After University Calum learned that he possesses extraordinary organoleptic capabilities, a talent that sets him apart in the world of spirits. With his keen knowledge of chemistry still intact and a deep appreciation for the art of whisky-making, Fraser has perfected the craft of blending spirits like no other. His expertise lies in the careful selection and meticulous combination of various whisky components, ensuring a harmonious and balanced flavor profile in each bottle. Through his unwavering dedication and vast experience, Fraser has earned the esteemed title of Chief Whisky Blender, solidifying his place as a master in the industry.
In this exclusive interview, I ask Calum some insightful questions to unravel his brilliance and expertise working with Beam Suntory/Bowmore. Discover how Calum Fraser is helping shape Bowmore whisky as the Master Blender, infusing each sip with passion and expertise.
The Whiskey Scoop - Could you briefly introduce yourself to those who don't know you?
Calum Fraser - I am Calum Fraser, Chief Blender at Beam Suntory. I oversee the creation of our Scotch whiskies, working closely with our distillery teams and my own team of specialists.
TWS - Could you kindly explain your whisky background and, if possible, describe your first whisky experience?
CF - I am a scientist by training, studying Chemistry as both an undergraduate and postgraduate. Although not a direct link to becoming a whisky blender, being in a chemistry laboratory for several years exposed me to numerous different odours, flavours and characters, albeit not always as beautiful as the aromas I nose daily in the whisky blending room today! This experience meant that I had unconsciously become sensitive to a multitude of aromas at low levels and was able to articulate these. This is a critical basic skill for any whisky blender as flavour is central to anything which we do in our day job.
My organoleptic capabilities became apparent when I was looking for a job coming out of university.
By good fortune one of my best friends from my undergraduate days, working in the industry at Diageo, made me aware of a vacancy in the blending team there. During the interview I realised that I had a decent ability to pick up and articulate flavours during the various assessments. It was a pivotal moment in my career.
Once in role, I got a fantastic exposure to an array of whiskies from the different regions of Scotland, matured in different cask types, matured for different periods of time, all with their own flavour style. I’d found my happy place!
For the past 12 years I have mainly worked within the Scotch whisky blending arena, working across globally renowned brands, and working with a lot of fantastic mentors. Each mentor has inspired me and has shaped me into becoming the blender I am today. I am very fortunate now to be Chief Blender for a fantastic portfolio of whiskies for Scotch at Beam Suntory.
TWS - You work with Beam Suntory/Bowmore as Chief Blender. Could you share with us what this entails and how you got into this line of work?
CF -Essentially, I am the custodian of quality for all our Scotch whiskies – Bowmore, Laphroaig, Auchentoshan, Glen Garioch, Ardmore single malts, together with Teacher’s and Ardray blends. As a Chief Blender I am ultimately responsible for ensuring the whiskies laid down by my predecessors are crafted into something special in the present, whilst also ensuring that amazing whiskies of the future are laid down today in 2023. This means having responsibility utilising stocks laid down as long ago as the 1960s (e.g., Bowmore ARC-52) whilst also being aware that some of the Bowmore new make distillate filled into cask today won’t be nosed and tasted until 60 years or longer into the future! We look to honour the past in the present whilst seeking to pursue the extraordinary in the future.
Ultimately whilst I make it a priority to ensure Bowmore is set-up to succeed with continued renowned whiskies today, I also want to make sure that the foundations for my future successors are laid, thinking ahead at the long term and sustainability of the brand.
TWS - Can you explain the distinct flavour profile of Bowmore whisky and the manner in which it differs from other Scotch whiskies?
CF - We make our whisky today just as we always have since 1779 - with the same care and meticulous attention to detail in the creation of each drop. We strive to put flavour first. The result of our precise and measured approach can be discovered in the bold and diverse flavours that Bowmore is famous for, a truly multidimensional whisky always promising layers and depth, including an array of fruity characters perfectly balanced with peat.
Every bottle of Bowmore celebrates our ability to mature with excellence, aging like no other to capture the definitive expressive character of Bowmore.
We ensure that malted barley created at our floor maltings at the distillery are at the heart of every charge of Bowmore new make distillate. Our hand-turned, peat-smoked barley plays a critical role to ensuring the depth and complexity in character present in the new make distillate. In addition to ensuring every charge of new make distillate is assessed for consistent flavour and character, our whisky making team also conduct a meticulous cask selection process to ensure that every American oak ex-bourbon barrel and European oak oloroso sherry seasoned cask (amongst other cask types) is nosed prior to filling with new make distillate.
We leave no stone unturned in the quest for exceptional whiskies to be created after a long maturation in warehouse.
Younger expressions give aromas of ripe/orchard fruits, with more aged expressions from 15 to 18 years developing into tropical fruit. Our signature style captures a remarkably expressive character defined by rich and fruity flavours with a smouldering complexity, promising more every time you revisit the glass or try a new bottle.
Bowmore Islay Single Malt Scotch Whisky unveiled two exclusive and rare additions to its Timeless Series, Bowmore 29-Year-Old and Bowmore 33-Year-Old.
Read on to learn more about this exceptional release.
The Bowmore Timeless Series as explained by Bowmore,
The Bowmore Timeless Series ‘…is a collection of aged whiskies showcasing the intentional creation process which enables new flavours to reveal themselves as the spirit matures over time. The launch is in collaboration with award-winning pianist, singer and composer, Hania Rani, who was truly captivated by the remarkable spirit of Bowmore's home of Islay. By bringing together the mesmerising music of Hania Rani and the expressive whisky of Bowmore, the collaboration creates a rich sensorial and immersive moment.’
Speaking more about the new Bowmore Timeless series Calum Fraser added,
Bowmore Timeless Series allows us to showcase these absolute gems as a one-off batch which we believe epitomises the amazing character which Bowmore possesses.
TWS - Could you elaborate on the distillation process for this release? Were there any unique aspects or variations in distillation that set it apart?
CF - As with all Bowmore spirit, we adhere to a long fermentation and slow distillation in order to optimise the depth of flavour and character.
TWS - Maturation plays a crucial role in whisky development. Can you share the types of casks used, their previous contents, and the aging process for this expression?
CF - Bowmore Timeless 29-Year-Old has been created from a combination of Sherry-seasoned European oak casks and ex-bourbon American oak barrels filled in 1991 and 1992. Bowmore Timeless 33-Year-Old delivers complex layers of flavour from bringing together ex-bourbon American oak barrels with a definitive sherry finish, shaped by Matusalem Sherry seasoned European oak butts and 2nd fill European oak Oloroso sherry butts.
TWS - In terms of peating levels, can you quantify the phenol content or explain how the peat influence was managed in this release?
CF - We consider Bowmore’s peated level to be at a medium level (approx. 10ppm phenol concentration in the new make distillate). This helps ensure the array of fruity and floral notes that are created during the distillery process are detectable as part of Bowmore’s renowned signature style, balanced by the characters which evolved through long maturation in the different oak casks we use for aging.
As the maturation of a Bowmore progresses beyond 20 years we do find the peat level in the whisky to gradually mellow in intensity, not because it is disappearing but more so notes of citrus and tropical fruit notes (amongst others) start to further evolve and intensify in character themselves, as the complexity and depth of character in our whisky starts to go to another level.
TWS - Bowmore is known for its iconic No. 1 Vaults. Can you explain how the warehouse location and conditions influence the maturation of this whisky?
CF - Due to the close proximity of the No.1 Vaults to Loch Indaal, our spirit captures maritime minerality within its character which is a lineage which runs through most of our whiskies. For Bowmore Timeless Series, this aspect of our character provides contrast to a depth of sweetness.
TWS - Were there any specific challenges or complexities you encountered during the blending process for this release, and how were they overcome?
CF - In the sampling from our ever-decreasing number of casks in the age range used for these two releases, ever-increasing in rarity, we do from time to time discover absolute gems in our inventory. Because of the extraordinary characters that these whiskies possess we felt it would be an injustice to blend these as part of a recipe for on-going expressions in our family such as Bowmore 25 or 30 years old; we wanted to give our whisky adorers the opportunity to nose and taste the whisky in the same manner as we did when we first nosed the whisky straight from cask.
At Bowmore, we accept nothing other than exceptional.
TWS - Can you share any unique or innovative techniques or equipment used in the production of this new Bowmore release that whisky enthusiasts might find intriguing?
CF - For both of these expressions, every cask was sampled from warehouse and pilot blended on the bench by our whisky making team, ensuring that we were capturing the memorable experience we first encountered in our warehouse.
The assessment of each cask prior to creating a bottling is standard practice for our Bowmore range but one we will always ensure takes place and worth mentioning so to reassure our whisky enthusiasts that we are obsessed with quality. Scotch whisky in a lot of ways showcases its credentials because of remaining true to traditional practices, and Bowmore is very much at the forefront of this.
Looking at the 33-year-old in particular, the opportunity to have access to Matusalem sherry seasoned European oak butts was a real joy for me. This allows a further dimension of rich, sweet, indulgent character to enhance the signature Bowmore style.
TWS - The final flavour profile is a result of many variables. Can you describe the key tasting notes and how they were achieved through blending and maturation?
CF - Due to the selection of specific casks for these two whiskies, we have crafted their unique characters to enhance the signature style of Bowmore. Bowmore Timeless 29 Year Old combines sherry-seasoned European oak casks and ex-bourbon American oak barrels resulting in a flavour profile of dark fruits akin to sherry-soaked raisins, cocoa, bitter orange, cherry blossom and liquorice - the intense richness of this whisky is paramount. The taste is rich and layered, again reflecting a depth of sweetness contrasted with peat and sea salt flavours.
Bowmore Timeless 33-Year-Old brings together ex-bourbon American oak barrels with a definitive sherry finish, shaped by Matusalem Sherry seasoned European oak butts and 2nd fill European oak Oloroso sherry butts. Leading with sweet honey and jasmine notes on the nose, this whisky opens up to lively hints of menthol and eucalyptus and evolves to ripe orchard fruits with peat smoke to taste.
Bowmore sits on the shores of Loch Indaal, a large sea loch that provides stunning views and a tranquil backdrop to the village.
Loch Indaal itself is significant not only for its scenic beauty but also for its historical importance, as it played a crucial role in the transportation of goods and people on the island in the past. Together, Bowmore and Loch Indaal offer a glimpse into Islay's rich whisky-making heritage and the natural splendor that defines the region.
TWS - Bowmore is known for its coastal location. Does the maritime influence, including sea air and water sources, affect the flavor of Bowmore whiskies, at all?
CF - Due to the close proximity of Bowmore Distillery to Loch Indaal, there is an inherent maritime minerality to our spirit. This comes directly from the sea air which surrounds our maturation warehouses.
TWS - Could you provide some inside information about the craft of blending and your unique process for making the superb whisky you produce?
CF - From the careful and intentional ethos at the heart of the Bowmore distillery, every step and stage of the process is considered and purposeful. By harnessing traditional techniques and uniting them with creative vision and expertise, we can ensure that each component, from floor maltings and peat smoke drying, to the long fermentation and slow distillation – these all play their own part in the final, exceptional spirit.
TWS - Bowmore has a loyal following of whisky collectors and enthusiasts. Are there any upcoming developments or projects that fans should be excited about?
CF - We have an exciting future at Bowmore which will see a continuation of our creative approach to whisky making and product development, as well as some major developments across the brand and portfolio as a whole.
All will be revealed next year to stay tuned!
TWS - What do you like to do to unwind when you're not working with Alcohol/Bowmore? Do you have other interests besides this line of work?
CF - Usually when I’m not working, I look to savour as much time with my family. I have two young sons and I’ve found they are just growing up so fast. During a normal week it will likely involve playing football with them, watching them playing football for their teams or watching football with them (Newcastle United are our team) – so a lot of my spare time centres around football!
I’m also keen on my music, particularly rock music, and always happy when I’m at a gig following my favourite bands like Iron Maiden or Guns N’ Roses.
In many ways I find a synergy between music and whisky making.
The overall experience should always significantly outweigh the sum of the individual parts. A band will have their instruments with which to create an experience, my team and I have a selection of whiskies.
