The Legacy of Peter and Matt Bowyer
Peter and Matt Bowyer are father and son, with Peter as the father and Matt as the son. Their last name literally means “maker of bows” and not the party kind. Longbows were among the most feared weapons in the kingdom for many years. They come from a long line of individuals who create exceptional products, and thankfully for whisky lovers, they make whisky.
Distillers vs. Blenders
In the whisky-making world, there is an interesting distinction between distillers and blenders. Peter and Matt are the latter. Let’s explore the two distinctions for a moment.
Distillers operate with large copper stills and miles of pipes that boil, evaporate, and cool, which could potentially cause significant damage if not handled properly. Blenders, on the other hand, buy casks of finished whisky from these distillers and then combine them to create something unique. It’s similar to the relationship between a farmer who grows vegetables and meat and a chef who uses those ingredients to create a meal.
Peter and Matt are the chefs in this analogy. They travel around Scotland (and occasionally outside of it) to taste whisky and determine if it’s suitable to become part of Fort Glen blended whisky.
Scotch Whisky Regulations
To be classified as Scotch whisky, it must meet specific criteria set by the Scotch whisky authorities. It has to be fully made in Scotland, aged in oak within Scotland, and cannot leave the country in the oak cask. Additionally, it must be aged for at least three years and one day. These regulations are strict and straightforward.
There are numerous distilleries in Scotland producing Scotch whisky, and many of them create more than they can bottle. If the whisky is of sufficient quality, it may be sent to Fort Glen to be transformed into something extraordinary. That’s when Peter and Matt apply their expertise.
Peter & Matt’s Whisky Blending Process
They may purchase 60 casks at a time or more, and once they arrive at the warehouse, referred to as The Keep, the blending process begins. They have developed a meticulous process that most whisky makers avoid due to its complexity.
They taste each cask and discuss what it needs. Sometimes, they move it into a larger sherry cask, allowing more air to evaporate the liquid. After two more years, they might transfer it to a different sherry cask. Alternatively, it might need five more years of aging. Or it could be perfect and ready for bottling. They even consider how much air the whisky should get.
Somehow, they can predict how the whisky will taste in the future and know exactly what it needs. This process is a blend of magic, voodoo, alchemy, and fortune-telling. It works, and I’ve tasted many of their blends at full cask strength, which changed my perspective on Scotch whisky.
Most people associate Scotch with burnt tires and heavily roasted peat, but not all Scotch is like that. When you taste some of their blends, you’ll understand what I mean.
The word “blend” itself is fascinating. A croissant and a cup of coffee can both be great individually, but together they create a third flavor that is better than either. Peter and Matt do the same with whisky.
Getting To Know Peter & Matt
Peter is the epitome of an English gentleman—kind, thoughtful, always the first to open the door and the last to enter. However, he has another side. He races vintage cars, primarily his beloved MG. He drives this old car through towns and villages across Europe and some of the world’s most famous racetracks. Spa in Belgium is his favorite.
Meeting Peter and getting to know him would never lead you to believe he would suit up in a fire suit and push a little race car to its limits. It’s quite a contrast for someone who values a hundredth of a second yet creates something that takes years to complete.
Matt, on the other hand, created a facility down to the millimeter, allowing them to actively participate in the aging process. He designed the entire space, including the forklift with precisely the right fork length to access any part of the warehouse. Everything is accounted for, and he ensures the whisky moves wherever it needs to be to reach its best potential.
There is even a small drawing at the front of each rack showing the position on a clock where the bung needs to be to roll to a certain spot on the rack while keeping the bung at the top. How did he figure that out?
Most aging warehouses simply stack the casks on the bottom and build them upwards, leaving them unattended for years. It’s the difference between raising your children until they’re ready to go off to college or giving birth and sending them off to Camp Later Days until they return married with kids.
Maturing whisky is hard work, but if it’s your passion, build a machine to make active maturation efficient. Matt has done just that.
Fort Glen Whisky: A New Approach To Scotch Whisky Blending
It works. Someday, if you’re lucky or persistent, you’ll taste the work that Peter and Matt have devoted so many years to perfecting. Fort Glen Whisky isn’t a big, corporate entity owned by another company; it’s two guys—Peter and Matt.
I’ll resist the urge to say something like “the father, the son, and the wholly great spirit.” Mature of me, eh?
