Octomore 12.2 Ochdamh-mòr 70cl 57.3°
Octomore 12.2 is a surprising whisky. A peat explosion with a Single Malt having benefited from a finish in Sauternes barrels.
The now famous Octomore 4.2 (Comus) has become one of the most acclaimed whiskies in the Octomore range and the most sought after in the distillery, confirming that the heavy peat combined with the mellow Sauternes wine is an incredible pairing.
This Octomore 12.2 Single Malt has spent three and a half years in old American oak barrels, building a solid base of fruity and floral spirit before being finished in Sauternes barrels of impeccable quality. With an additional maturation of 18 months, the Sauternes casks play a pivotal role in this whisky by providing supercharged fruit. Melon, white peach, honeysuckle, and coconut add real touch and sweetness to complement the peat moss of this strongly phenolic malt.
-Malted to 129.7 PPM,
-Distilled in 2015 from the 2014 harvest of 100% Scottish grown Concerto barley,
-A 50/50 combination of 1st and 2nd fill American whiskey casks which were vatted together in 2019 and, finished in first fill French Sauternes wine casks,
-Matured entirely on Islay for five aged years,
-Bottled non chill-filtered and colouring free at Bruichladdich Distillery,
-Bottled at 57.3% alc./vol.
*PPM - parts per million - of phenolic compounds, measure the impact of oily smoke from peat that settles on germinated barley during drying. The longer it lasts, the higher the ppm value.
| Volume | 0.7 L |
| ABV | 57.3° |
| Type | Single malt |
| Distillery | Bruichladdich |
| Country | Scotland |
| Region | Islay |
| Age | 5 years |
| Maturation | Bourbon & Wine Cask |
| Peat | Heavily Peated |
| Characteristics | Cask Strength & Non-Chill Filtered |
| Reference: | 24862 |
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.
FOR YOUR HEALTH, PRACTICE REGULAR PHYSICAL ACTIVITY.
responsibledrinking.eu