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Octomore Masterclass 8.1 70cl 59.3°

Distillery : Bruichladdich / Country : Scotland / Reference: : 23316

With this new limited edition, Octomore offers a Single Malt distilled in 2008 from 100% Scottish barley. The whisky benefited from an aging of 8 years in barrels of Bourbon and Tennessee whiskey. These casks contained Buffalo Trace, Clermont Springs, Four Roses, Heaven Hill and Jack Daniels whiskey.

Made from 100% Scottish barley and Islay spring water (an island part of the Hebrides archipelago).


This whisky is one of the most peated in the world (167ppm*) and was distilled in 2008 with barley harvested in 2007.


Octomore Edition 8.1 did not undergo any cold filtration or staining.

This edition was bottled at Bruichladdich distillery, by Adam Hanett (Master Distiller). 42,000 bottles of this new expression are available worldwide.

Each Octomore edition is a huge hit and is awaited by Single Malt fans all over the world!

*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.

179,00 € tax incl.

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Features

Volume0.7 L
ABV59.3 °
TypeSingle malt
DistilleryBruichladdich
CountryScotland
RegionIslay
Vintage2008
Age8 years
MaturationBourbon
PeatHeavily Peated
CharacteristicsCask Strength & Non-Chill Filtered
PackagingCase
Reference:23316

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.

Colour: orange amber.

Nose: smoky, with powerful aromas of peat. Notes of candied oranges, pepper and chocolate.

Palate: sweet and delicate, it has a superb combination with notes of fruits and smoky touches. We find the oak with notes of vanilla, marzipan and citrus for a powerful and perfect balance.

Finish: dry peat, iodine and oak. Notes of mint and blueberry come to marry with the persistent smoke of peat.