Octomore 14.2 70cl 57.7°

Distillery : Bruichladdich / Country : Scotland / Reference: : 25706

Octomore 14.2 is made from 100% Scottish Concerto barley harvested in 2016. It is then aged for 5 years in a combination of first fill Oloroso Sherry barrels (40%), first fill (16 %) and second fill (44%) Amarone red wine barrels.

Non chill-filtered and without the addition of caramel colouring, this 2017 vintage is dedicated to the exploration of the barrel with a deep and complex expression of sweet flavours of grilled fruits mixed with the characteristic peat smoke of Octomore with its 128.9 ppm *.

*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.

240,00 € tax incl.

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Features
Volume0.7 L
ABV57.7 °
TypeSingle malt
DistilleryBruichladdich
CountryScotland
RegionIslay
Age5 years
MaturationSherry
PeatHeavily Peated
CharacteristicsCask Strength & Non-Chill Filtered
PackagingTube
Reference:25706

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: aromas of leather, prune, currant and malted barley, followed by oak, cinnamon, apple and black pepper.

Palate: notes of oak, roasted coffee, barbecue and pepper, complemented by aromas of pastry. We also perceive the fruity sweetness of the wine barrels, bringing a nice balance with notes of apple and pear which develop little by little.

Finish: Octomore's characteristic peat persists, while malt, oak and saline notes settle in on the finish.