Octomore
16.3
- 61.6
- 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 16.3 is an elegant single malt, exploring the influence of barley grown in Church Field on Octomore Farm, Islay. Aged for 5 years in Bourbon, Sauternes and Pedro Ximenez casks, this is a symphony of honeyed malt, toasted grain and a distinctive earthiness meet delicate threads of smoke and salinity.
Official Tasting Notes
Colour - Winter Sand.
Nose - Blooming heather and distant bonfire smoke. Soft notes of barley sugar and freshly baked bread are brightened with hints of lemon zest and green apple peel, underpinned by delicate florals. Peat smoke is present but restrained.
Palate - A symphony of honeyed malt, toasted grain and a distinctive earthiness greet the palate. Orchard fruits, citrus and a touch of vanilla sweetness follow, whilst delicate threads of smoke and salinity weave through the malt, providing a gentle counterpoint to heather and coconutty gorse.
Finish - A medium-length finish of sweet barley, accompanied by subtle floral notes, which give way to the gentle smokiness of a beach bonfire. Citrus and a touch of minerality linger on.
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 16.3 is an elegant single malt, exploring the influence of barley grown in Church Field on Octomore Farm, Islay. Aged for 5 years in Bourbon, Sauternes and Pedro Ximenez casks, this is a symphony of honeyed malt, toasted grain and a distinctive earthiness meet delicate threads of smoke and salinity.
Official Tasting Notes
Colour - Winter Sand.
Nose - Blooming heather and distant bonfire smoke. Soft notes of barley sugar and freshly baked bread are brightened with hints of lemon zest and green apple peel, underpinned by delicate florals. Peat smoke is present but restrained.
Palate - A symphony of honeyed malt, toasted grain and a distinctive earthiness greet the palate. Orchard fruits, citrus and a touch of vanilla sweetness follow, whilst delicate threads of smoke and salinity weave through the malt, providing a gentle counterpoint to heather and coconutty gorse.
Finish - A medium-length finish of sweet barley, accompanied by subtle floral notes, which give way to the gentle smokiness of a beach bonfire. Citrus and a touch of minerality linger on.
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