Octomore
16.1
- 59.3
- 70cl
- Taste: 4
- Islay
Distilled at Bruichladdich Distillery, Octomore stands as the most heavily peated whisky available. While each release exhibits some variations, they actively maintain the quality and distinct style of Octomore. Launched in 2008, Octomore is matured for five years, always super-heavily peated and bottled close to cask strength. The Harvey brothers established Bruichladdich Distillery on the shore of Loch Indaal on the Isle of Islay in 1881. Rémy Cointreau currently owns...
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Distilled at Bruichladdich Distillery, Octomore stands as the most heavily peated whisky available. While each release exhibits some variations, they actively maintain the quality and distinct style of Octomore. Launched in 2008, Octomore is matured for five years, always super-heavily peated and bottled close to cask strength.
The Harvey brothers established Bruichladdich Distillery on the shore of Loch Indaal on the Isle of Islay in 1881. Rémy Cointreau currently owns the distillery. In contrast to many neighboring distilleries, Bruichladdich produces a lighter and softer unpeated whisky. Alongside this, they also produce Port Charlotte, a heavily peated range.
Octomore 16.1 is crafted using 100% Scottish Mainland Concerto Barley, malted to 101.4 PPM and aged in cask for 5 years, with an ABV of 59.3%. Matured in first-fill bourbon barrels, this elegant liquid delivers intense peat smoke with a surprisingly delicate touch. Salted caramel, honeyed melon and apricot lead into chocolate and coconut, accompanied by a soft wave of earthy minerality and lingering smoke.
Official Tasting Notes
Colour - Spun gold.
Nose - An intriguing opening of sea spray and orchard fruits, enveloped by Octomore’s delicate peat smoke. Fine florals of dried heather and camomile emerge, followed by subtle vanilla bean and toasted almond. Cedar, smoked paprika and iodine add complex savoury notes.
Palate - Immediate, yet gentle, peat smoke followed by salted caramel, honeyed melon and apricot. Sweet malt sugars intermingle with cinnamon and star anise. Sea salt, toffee, chocolate and coconut follow, accompanied by a soft wave of earthy minerality and lingering smoke.
Finish - The finish is long and lingering, with the signature peat smoke taking centre stage. Black pepper and toffee intertwine with sea salt, creating a complex and satisfying conclusion.
The Harvey brothers established Bruichladdich Distillery on the shore of Loch Indaal on the Isle of Islay in 1881. Rémy Cointreau currently owns the distillery. In contrast to many neighboring distilleries, Bruichladdich produces a lighter and softer unpeated whisky. Alongside this, they also produce Port Charlotte, a heavily peated range.
Octomore 16.1 is crafted using 100% Scottish Mainland Concerto Barley, malted to 101.4 PPM and aged in cask for 5 years, with an ABV of 59.3%. Matured in first-fill bourbon barrels, this elegant liquid delivers intense peat smoke with a surprisingly delicate touch. Salted caramel, honeyed melon and apricot lead into chocolate and coconut, accompanied by a soft wave of earthy minerality and lingering smoke.
Official Tasting Notes
Colour - Spun gold.
Nose - An intriguing opening of sea spray and orchard fruits, enveloped by Octomore’s delicate peat smoke. Fine florals of dried heather and camomile emerge, followed by subtle vanilla bean and toasted almond. Cedar, smoked paprika and iodine add complex savoury notes.
Palate - Immediate, yet gentle, peat smoke followed by salted caramel, honeyed melon and apricot. Sweet malt sugars intermingle with cinnamon and star anise. Sea salt, toffee, chocolate and coconut follow, accompanied by a soft wave of earthy minerality and lingering smoke.
Finish - The finish is long and lingering, with the signature peat smoke taking centre stage. Black pepper and toffee intertwine with sea salt, creating a complex and satisfying conclusion.
Tasting Rating Guide
1: Light, good for beginners - an aperitif on a summers day, i.e. Glengoyne, Auchentoshan
2: Also good for beginners but with more depth and body - a little stronger than 1, ie. Glenmorangie, Speyburn
3: A dram for everyone, a little more complex so the palate requires a little more experience, i.e. Cragganmore, Macallan
4: A stronger spirit, a big whisky with lots of character and body, excellent after dinner, i.e. Lagavulin, Laphroaig