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Octomore Masterclass 8.3 Islay Barley 70cl 61.2°

Distillery : Bruichladdich / Country : Scotland / Reference: : 23317

The Single Malt Octomore Masterclass 8.3 Islay Barley once again marks the expertise of the distillery to imagine extraordinary peat whiskies. This new 2018 version, produced with 100% Scottish barley and Islay spring water, is the world's most peated whisky with 309 ppm.

This new limited edition of which each bottle is numbered, has enjoyed a maturation of 5 years in old casks containing Bourbon, but also containing wine from Pauillac, Ventoux, Rhône and Burgundy.

This Single Malt was distilled in 2011 from barley harvested in 2010. Masterclass 8.3 Islay Barley did not receive any cold filtration or staining. This edition was bottled at Bruichladdich, by Adam Hanett (Master Distiller).

This edition has an impressive balance between swirling peat, rich, fruity and chocolate notes.

*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.

 



249,50 € tax incl.

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Features

Volume0.7 L
ABV61.2 °
TypeSingle malt
DistilleryBruichladdich
CountryScotland
RegionIslay
Age5 years
MaturationBourbon & French wine
PeatHeavily Peated
CharacteristicsCask Strength & Non-Chill Filtered
PackagingCase
Reference:23317

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: golden, orange.

Nose: exceptional. It is smoky and peaty, with notes of oak wood, maple syrup and an iodized touch. The whole is flowery with aromas of cherry, peach and mango.

Palate: the balance is impressive between the power of peat, never suffocating, with its fruity character (peach and cherry), its iodized and chocolate touches.

Finish: complex, it drags on brown sugar and creme brulee. The orange, plum and kiwi mix with malted barley and roasted coffee notes.