Octomore 7.1  70cl 59.5° View full size

Octomore 7.1 70cl 59.5°


• Volume0.7 L
• ABV59.5 °
• TypeSingle malt
• DistilleryBruichladdich
• CountryScotland
• RegionIslay
• Age5 years
• MaturationBourbon
• PeatHeavily Peated
• PackagingTube
• Reference :22815

179,00 €

It is the second most heavily peated Single Malt with more than 200ppm*!

Highly anticipated, as the last revelation of a genuine cult to this world's most heavily peated Single Malt, Octomore 7.1, released in 2015, embodies the culmination the career of Jim McEwan, unequalled Master Distiller.

After five years resting in Bourbon casks, Octomore has been bottled at 59,5°. Each phase of the crafting of this expression requires a titanic amount of work, to coax out the full peat power of each grain. Vigourous, blasting, iodized, Octomore 7.1 is a stand-out experience in the world of whisky.

*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.

Octomore is most heavily peated Single Malt, crafted on the Isle of Islay by the Bruichladdich distillery. Its name originates from a farm formerly hosting a family distillery.

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.

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Octomore 7.1  70cl 59.5°

Octomore 7.1 70cl 59.5°

Presented by Jim McEwan in 2015, Octomore 7.1 embodies the culmination of a stand-out Master Distiller. Bottled at 59.5° after five years resting in Bourbon casks, Octomore states - again - its supremacy as world's most heavily peated Single Malt.

Write your review

Colour: soft gold.

Nose: quite powerful and warm. The maturation, carried out close to Loch Indaal reveals iodine touches, with caramel and brown tobacco. After a while in the glass, the peat overflows the senses with its mentholated and spicy complexity.

Palate: smooth, the sweetness is intertwined with the strong smoky notes, warming up the mouth with spices, wrapped up in the oaky notes of red fruits.

Finish: lingering for what seems an eternity, quite dry with prevailing peat and seasprays dominating the end of the tasting.

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