Octomore 6.1 70cl 57°

Archive Octomore 6.1 70cl 57°
Distillery : Bruichladdich / Country : Scotland / Reference: : 22481

With its 167 ppm, Octomore 6.1. has burst into a world of conformism, challenging old conventions that link Scotch quality to maturation. Octomore has been since 2008 the world's most heavily peated whisky. Named after the farm that hosted the forsaken distillery of its origins, Octomore is the result of a long night's talk of Jim Mc Ewan, the distillery's Malt Master, around a dram of Bruichladdich. Why not putting the long-necked, thin copper stills of the distillery to trial, he thought, and produce the most exquisite malt from the most heavily peated barley ever seen? A five year-old whisky, this Islay Single Malt uses Scottish malted barley, and ages in American oak casks. The spirit is then bottled at 57° ABV, a burst of power always perfectly mastered for the whole Octomore range.

Destined to advanced whisky enthusiasts or for those who wish to experience the most heavily peated, but also elegant and amazingly crafted whisky.

*PPM -  phenols parts per million, measuring the influence of the oily smoke peat infusing the germinated barley during the drying process. The longer the exposure, the highest the ppm value is. A well peated Islay whisky reaches a 40-50 ppm. But every whisky still develops its very own character and mouthfeel sensation, depending on the style of each distillery.

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195,00 € tax incl.

soit 278,57 € / litre

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Features
Volume0.7 L
Net Weight0.7 kg
ABV57 °
TypeSingle malt
DistilleryBruichladdich
CountryScotland
RegionIslay
Age5 years
MaturationAmerican Oak
PeatHeavily Peated
PackagingCase
Reference:22481

The peated whiskies of Islay are 30 to 45 ppm*. The first Octomore 1.1., released in 2007, is peated to 131ppm. And one of the last releases, the 6.3. is peated to 258ppm…


Jim McEwan from the Bruichladdich distillery recalls the philosophy by which the distillery crafted the Port Charlotte and Octomore whiskies: “When I asked Bairds, our Inverness malting house, to produce heavily peated barley, it was only curiosity. Just to see what would happen. I had in mind the taste of slow cold-smoked salmon, and I wanted to apply this to whisky. The barley took 5 days to dry… Then, I never asked to raise the peat level, this simply happened. Just like the waves on the sea, you do not always see the bigger ones rolling.”


A rare fact in Scotland, the Bruichladdich distillery uses an open mash tun. Its onion-shaped stills have a very flat base and a slender body. During distillation, alcohol vapours rise slowly, imparting finesse and elegance to the whisky.


With each release, Octomore has been developing even more depth and peated notes. Donald McKenzie, Octomore manager for the Dugas Company in France, deems that “Octomore is a technical whisky, a heavily peated, oily and powerful challenge but still extremely refined. It is a rare, excessive, exceptional whisky.”


The Octomore versions are classified by two numbers separated by a dot. The first number is the batch, the second one is an indication of the whisk maturation. 1 for 100% Bourbon casks, 2 for various cask types. 3 refers to the use of Islay barley.


*PPM -  phenols parts per million, measuring the influence of the oily smoke peat infusing the germinated barley during the drying process. The longer the exposure, the highest the ppm value is. A well peated Islay whisky reaches a 40-50 ppm. But every whisky still develops its very own character and mouthfeel sensation, depending on the style of each distillery.

Colour: autumn sun. 

Nose: a burst of oceanic freshness, spindrift and seaweed, followed by a majestic peat wave with a swirl of heather and mentholated lemon.

Palate: a strong presence of the malted barley, allowing the oak to break through with sweet notes of vanilla, joined by green lemon, apple and pear brought by the distillation.

Finish: incredibly long, everlasting, leaving its trace on the mind and heart long after the last sip.