Octomore 14.3 70cl 61.4°

Distillery : Bruichladdich / Country : Scotland / Reference: : 25707

With its 214.2 ppm*, this Octomore 14.3 is the most peaty expression of the range.

It is made from Concerto barley grown on the Octomore farm, located 3 kilometres south of the Bruichladdich distillery which gives its name to the range, and harvested in 2016.

This Single Malt aged for 5 years at 50% in first-fill American whiskey barrels and 50% in second-fill wine barrels. It demonstrates a combination of heavy and frank peat with unmistakable soft and sweet aromas of cookies, caramel and vanilla.
*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.

299,00 € tax incl.

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Features
Volume0.7 L
ABV61.4 °
TypeSingle malt
DistilleryBruichladdich
CountryScotland
RegionIslay
Vintage2017
Age5 years
MaturationBourbon & Wine Cask
PeatHeavily Peated
CharacteristicsCask Strength & Non-Chill Filtered
PackagingTube
Reference:25707

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, gourmand and peaty aromas, followed by notes of fresh fruit and citrus, balanced by aromas of caramel, honey, chocolate and vanilla.

Palate: notes of oak appear immediately, followed by the presence of peat. Then come floral notes, which dominate the malt. The structure of French oak and the sweetness of vanilla, caramel and oak combine perfectly and balance the palate.

Finish: the finish is dominated by notes of malted barley and smoke. The tasting ends with aromas of caramel and vanilla bringing sweetness.