Octomore 6.3 Islay Barley 70cl 64°
Going far beyond the limits already pushed by the last releases, Octomore 6.3 is a Single Malt peated beyond measure, with a daunting 258ppm* that has never been reached before. This new version of the world's most heavily peated Single Malt distilled by Bruichladdich does not stop here. Under the peaty character that washes the palate with a wave of smoke and ashes, this whisky develops a wonderful aromatic depth.
Extremely peated, the whisky is also quite refined and rich with a unique, warm character. It has been aged for five years in Bourbon barrels. This Single Malt truly poses as a challenge set by the Bruichladdich distillery. Rare, unbridled, exceptional, Octomore 6.3 is a technical, fascinating whisky, clearly reaching out to aficionados.
For this new edition, Bruichladdich only used Islay barley grown on the distillery's lot. It has been bottled at cask strength and grades 64°.
*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.
| Volume | 0.7 L |
| ABV | 64 ° |
| Type | Single malt |
| Distillery | Bruichladdich |
| Country | Scotland |
| Region | Islay |
| Maturation | Bourbon |
| Peat | Heavily Peated |
| Characteristics | Cask Strength |
| Packaging | Metal Tube |
| Reference: | 22618 |
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.
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