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| Producer | Bruichladdich Distillery |
| Country | Italy |
| Region | Islay |
| Style | Single Malt Scotch |
| Vintage | 2013 |
| Sku | 06082 |
| Size | Each |
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Octomore is a single malt Scotch whisky made at the Bruichladdich distillery on the Isle of Islay in Scotland. The whisky is known for its high levels of peat, and some say it's the smokiest whisky made. The first batch was distilled in 2002 with a peating level of 80.5 parts per million (ppm), but later batches have reached as high as 208 ppm. The name Octomore comes from the Gaelic Ochdamh-Mor, which means "eighth manor", and pays homage to a farm on the hillside above Port Charlotte village that ran a distillery from 1816 to 1852.
Octomore 13.1 - ABV 59.2
13.1 was distilled in 2016 from the 2015 harvest of Concerto barley, it was peated to 137.2 PPM and matured in first fill bourbon barrels. In 2021 it was recasked into fresh first fill ex-American oak casks. It was then bottled at five years old.
Nose - Icing sugar, vanilla essence and behind it the expected Octomore peat. The recasking has clearly had an effect giving the nose plenty of sweet notes. Going back to it and there’s charred oak, snack a jacks, sweat, plastic and melted butter on toast. There’s a touch of ethanol, but it does have a high ABV so that’s unsurprising.
Palate - Honey, barely sugars and peat. Then a little too much cinnamon spice on the finish along with a fair amount of peat. Going back to it’s there’s harissa, musk, barley sugar sweets, and coconut milk. It’s got a good mouthfeel, but you can taste the alcohol, and disappointingly there’s more sweetness on the nose than the palate.
Nose (water) - Water brings out a minty note, and along with it some strawberry jam, and lime juice. Sitting behind these notes are the peat. Going back there’s a hint of earthiness, barley sugars and burnt wood.
Palate (water) - Water has brought the palate more in balance, and there’s now more of those sweeter notes to balance the spice, but even still we’re finding it a touch too hot and this heat carries through to the finish. There’s also some smoked oysters and TCP here, but it’s drowned out by the alcohol.
Octomore 13.2 - ABV 58.3
13.2 was distilled in 2016 from the 2015 harvest of Concerto barley It was peated to 137.2 PPM and matured in first fill Oloroso sherry butts ex-European oak casks from Fernando de Castilla for for five years.
Nose - Now this is peaty… We poured a dram, went to get some water, and could smell it from across the room. There’s burnt ends, dairy milk, and peet reek. Giving it some time in the glass reveals ash, cola cubes, yeast, melted butter, pistachios, and tobacco. We’re not getting a huge amount of sherry influences on the nose mostly just some faint cranberries and raisins.
Palate - Nicely balanced between peat and sweetness. There’s orange juice, mead, more pistachios, and tar. White pepper lingers on a good length finish. It’s got a nice viscous mouthfeel. Going back and we’re getting some sweet vanilla custard, and apricots. Its easy to drink even at 58.3%.
Nose (water) - With water there’s now notes of toasted crumpets, OXO cubes, and a smouldering fire. We’re definitely getting a little meatiness with water. Going back there’s a hint of pork sausages with more peat pulling through, along with some barley oats.
Palate (water) - This has a good mouth feel with and without water, but it’s now a touch spicier with ginger and green chillis appearing. The sweetness is now more concentrated, and we’re now getting sultanas from a baked Christmas pudding. There’s also less smoke / peat. The finish is a touch shorter and there’s plenty of ginger spice lingering.
Octomore 13.3 - ABV 61.1
13.3 was distilled in 2016 from the 2015 harvest of Concerto barley from Octomore farm. It was peated to 129.3 PPM and matured in a combination of first fill ex-American whiskey casks and second fill ex-European oak casks hailing from the Rivesaltes region of France and the Ribera del Duero region of Spain. After five years of maturation it was bottled at 61.1%.
Nose - Seawater, barley sugars, strawberry hard boiled sweets, polo mints, and light peat smoke. It’s very restrained for an Octomore with less peat than we expected. What’s not restrained is the alcohol and we’re finding it singeing our nose hairs. This is developing some herbal notes as it sits in the glass, basil, thyme and musk. Going back there’s buttered crumpets, ethanol, and saline.
Palate - Initially there’s some red fruits from the wine casks, along with some caramelised brown sugar and Manuka honey. These notes are followed by the peat, then lots of chill heat and raw cinnamon cane on a long finish. It’s got a good mouthfeel, and unlike the nose you can really taste the peat on the palate. Unfortunately, it’s also got a little too much alcohol bite for us, but like the 13.1 that’s understandable given the ABV. Hopefully water will help.
Nose (water) - Custard cream biscuits, and burnt sugar frosting. We’re finding the smoke is now even less prominent on the nose, and we’re still getting getting very little wine cask influence. The herbal notes have morphed into a warehouse funk. It’s also still singeing our nose hairs even with water.
Palate (water) - The palate definitely benefits from a drop of water bringing the alcohol more in balance, and pushing the peat into the fore, it’s now reminding us of log burning fire. While we’re getting lots of vanilla cask sweetness like white sugar cubes it’s not all good as we’re also finding the mouth feel diminished and there’s alt hint of bitterness coming out in the form of grapefruit juice. There’s also now some cracked black pepper on the finish along with ash / soot lingering.
All sizes are 750mL unless otherwise noted.
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