Distilled at Bruichladdich distillery on the Isle of Islay, Octomore is the most heavily peated whisky available. While each release does differ in someways, the quality and distinct style of Octomore is continually well maintained. Octomore 13.1 was distilled in 2017 using 100% Scottish grown concerto barley from the Scottish mainland. This whisky has been matured in first fill ex-Bourbon casks for 5 years before bottling.
Nose: Initial impressions are of sweet nutty smoke, loaded with barley sugar and ripe fruit. Syrupy apricot and ripe pear along with malty vanilla notes of barley flour and Crème Brulee, honey and tablet. The American oak brings coconut, almonds and charred oak. The peat smoke is delicate but powerful and, along with the charred oak, brings out boot polish, leather and earthy notes.
Palate: A viscous texture across the palate, the feeling is of densely smoked grain which comes through like smoked granola with honeyed fruit. A second sip brings the opportunity to decipher the complexity on the palate, with smoked apricot jam, barley flour, peat embers and burnt heather balanced with gooseberry citrus and sweet Turkish delight. Oak chips, sugared almonds and chocolate-limes with spicy aniseed comes toward the finish. A drop of water intensifies the smoke and brings out the minerality of the whisky.
Finish: On the finish the sweetness fades and an earthy, mossy note remains on the palate wrapped in dry heathery peat smoke. Salty-citrus and floral notes of geranium and rose come through calmly to round off another wonderful expression of the Octomore paradox.
Bruichladdich Octomore 13.1
Speyside (Scotch)
59.2
Distilled at Bruichladdich distillery on the Isle of Islay, Octomore is the most heavily peated whisky available. While each release does differ in someways, the quality and distinct style of Octomore is continually well maintained. Octomore 13.1 was distilled in 2017 using 100% Scottish grown concerto barley from the Scottish mainland. This whisky has been matured in first fill ex-Bourbon casks for 5 years before bottling.
Nose: Initial impressions are of sweet nutty smoke, loaded with barley sugar and ripe fruit. Syrupy apricot and ripe pear along with malty vanilla notes of barley flour and Crème Brulee, honey and tablet. The American oak brings coconut, almonds and charred oak. The peat smoke is delicate but powerful and, along with the charred oak, brings out boot polish, leather and earthy notes.
Palate: A viscous texture across the palate, the feeling is of densely smoked grain which comes through like smoked granola with honeyed fruit. A second sip brings the opportunity to decipher the complexity on the palate, with smoked apricot jam, barley flour, peat embers and burnt heather balanced with gooseberry citrus and sweet Turkish delight. Oak chips, sugared almonds and chocolate-limes with spicy aniseed comes toward the finish. A drop of water intensifies the smoke and brings out the minerality of the whisky.
Finish: On the finish the sweetness fades and an earthy, mossy note remains on the palate wrapped in dry heathery peat smoke. Salty-citrus and floral notes of geranium and rose come through calmly to round off another wonderful expression of the Octomore paradox.
