Octomore
17.3
- 60.9
- 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 17.3 is a spirit-led bottling, that grounds barley, provenance and place, balancing muscular peat with elegance and nuance. It's been crafted using 100% Scottish Islay Concerto Barley, from Irene's Field on Octomore Farm. Malted to 132.1 PPM and aged for 5 years in a cuvée of first-fill Bourbon barrels and second-fill Ribera Del Duero, Sauternes, Eiswein and Syrah casks.
Official Tasting Notes
Sweet first-fill oak shows as salted caramel, smoked apple and toasted coconut, quickly joined by praline and vanilla cream. Earthy and deeply charred peat wraps the palate in dry, ashy smoke whilst citrus oils and salinity cut through. With time, the spirit, cask and grain knit tightly together - smoked malt, sweet barley and peat, woven as one. A powerful yet composed dram - weather-beaten, coastal and deeply satisfying.
Limited to 2 bottles per customer.
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 17.3 is a spirit-led bottling, that grounds barley, provenance and place, balancing muscular peat with elegance and nuance. It's been crafted using 100% Scottish Islay Concerto Barley, from Irene's Field on Octomore Farm. Malted to 132.1 PPM and aged for 5 years in a cuvée of first-fill Bourbon barrels and second-fill Ribera Del Duero, Sauternes, Eiswein and Syrah casks.
Official Tasting Notes
Sweet first-fill oak shows as salted caramel, smoked apple and toasted coconut, quickly joined by praline and vanilla cream. Earthy and deeply charred peat wraps the palate in dry, ashy smoke whilst citrus oils and salinity cut through. With time, the spirit, cask and grain knit tightly together - smoked malt, sweet barley and peat, woven as one. A powerful yet composed dram - weather-beaten, coastal and deeply satisfying.
Limited to 2 bottles per customer.
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