Octomore 14.1 70cl 59.6°

New Octomore 14.1 70cl 59.6°

Distillery : Bruichladdich / Country : Scotland / Reference: : 25705

Octomore 14.1 is distilled from 100% Scottish barley, of the Concerto variety harvested in 2016, and has aged for 5 years in first-fill Bourbon casks.

This subtle influence of oak allows the raw character of the spirit to express itself and provides a point of comparison for the two other references 14.2 and 14.3.

This 2017 vintage displays a rate of 128.9 PPM* and displays a deep, decidedly peaty profile, with notes of caramel, vanilla and coconut.

*PPM - parts per million - of phenolic compounds, measure the impact of oily peat smoke which is deposited on germinated barley during drying. The longer this time, the greater the ppm value. An already well-peated Islay whiskey is around 40-50ppm. But let's never forget the particularities of each distillery in terms of the mouthfeel of the whisky.

215,00 € tax incl.

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Volume0.7 L
ABV59.6 °
TypeSingle malt
Age5 years
PeatHeavily Peated
CharacteristicsCask Strength & Non-Chill Filtered

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: initial smoky notes of vanilla and caramel, balanced by aromas of coconut and flaked almonds. The aromas of peat are accompanied by a hint of citrus, contrasting with the aromas of smoked meat.

Palate: notes of citrus and oak followed by aromas of pear, currant, apple and light spices, adding depth.

Finish: the aromas of caramel and vanilla are balanced by peat, notes of heather and flowers.