Octomore
16.2
- 58.1
- 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.
Using the same batch of Scottish barley as the 16.1, and malted to the same 101.4ppm, Octomore 16.2 has been housed for 5 years in a selection of Oloroso and Bordeaux casks before finishing in Madeira and Portuguese Moscatel for a rich and complex flavour. Caramelised sugar, roasted nuts, and dried fruits abound, enveloped in sweet campfire smoke.
Official Tasting Notes
Colour - Antique Copper.
Nose - Soft dried fruit mingles with Octomore’s signature smoke. Sunbaked tropical fruit and delicate florals appear from earthy peat, accompanied by a subtle nuttiness and toasted oak. Notes of honeysuckle and orange blossom emerge, alongside sweet smoke and a fresh, salty breeze.
Palate - Rich and sweet smoke, followed by caramelised sugar, roasted nuts, and dried fruits. Subtle hints of candied peel and warming spices follow. The underlying peat adds depth and complexity, evoking the warmth of a campfire and a touch of sea salt.
Finish - A long, sweet and smoky finish, with a crisp maritime freshness and lingering wood spices.
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.
Using the same batch of Scottish barley as the 16.1, and malted to the same 101.4ppm, Octomore 16.2 has been housed for 5 years in a selection of Oloroso and Bordeaux casks before finishing in Madeira and Portuguese Moscatel for a rich and complex flavour. Caramelised sugar, roasted nuts, and dried fruits abound, enveloped in sweet campfire smoke.
Official Tasting Notes
Colour - Antique Copper.
Nose - Soft dried fruit mingles with Octomore’s signature smoke. Sunbaked tropical fruit and delicate florals appear from earthy peat, accompanied by a subtle nuttiness and toasted oak. Notes of honeysuckle and orange blossom emerge, alongside sweet smoke and a fresh, salty breeze.
Palate - Rich and sweet smoke, followed by caramelised sugar, roasted nuts, and dried fruits. Subtle hints of candied peel and warming spices follow. The underlying peat adds depth and complexity, evoking the warmth of a campfire and a touch of sea salt.
Finish - A long, sweet and smoky finish, with a crisp maritime freshness and lingering wood spices.
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