Octomore 13.3 Edition 2022 70cl 61.1°

Distillery : Bruichladdich / Country : Scotland / Reference: : 25257

Octomore 13.3 is part of the 13 series from the Bruichladdich distillery.

Like the 13.1 and 13.2, it is made with 100% Scottish barley.

It is aged in 1st fill American whiskey barrels as well as second fill European oak barrels from the Rivesaltes region in France and the Ribera del Duero region in Spain. Its ageing lasts 5 years.

Octomore 13.3 is a heavily peated whisky with 129.3 ppm.

285,00 € tax incl.

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Features
Volume0.7 L
ABV61.1°
TypeSingle malt
DistilleryBruichladdich
CountryScotland
RegionIslay
Age5 years
MaturationAmerican & European Oak Casks
PeatHeavily Peated
Reference:25257

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.

Nose: Malty, gourmet and peat aromas. The tasting continues with notes of fresh fruit, floral then marzipan and pastry.

Palate: Notes of honey, slight aroma of peat. Then touches of citrus, coconut and marine. We also perceive waxy, malty and floral aromas.

Final: The tasting ends with aromas of honey, peach and candied pear.