Octomore 10.1 Ochdamh-mòr 70cl 59.8°
Distilled in 2013 from 100% Scottish barley harvested in 2012, Octomore 10.1 is the reference of the new series 10 Ochdamh-mòr presented in 2019.
Octomore deliberately chose to make for this edition, an aging entirely on the island of Islay and only in Bourbon American barrels of 1st filling from Jim Beam, Sky Hill, Buffalo Trace and Jack Daniel 's distilleries. The Single Malt is 5 years old and offers all the structure and presence of the Octomore spirit.
The whisky combines the smoke with a modest maturation to present all the true potential of a distillation performed with patience for a muscular and bold mind.
This new limited edition has 42,000 bottles.
With 107 PPM * this new Octomore 10.1 has a strongly peated character. It is not cold filtered and has its natural colour.
*PPM - parts per million - of phenolic compounds, measure the impact of oily smoke from peat that settles on germinated barley during drying. The longer this time, the higher the ppm value.
| Volume | 0.7 L |
| ABV | 59.8 ° |
| Type | Single malt |
| Distillery | Bruichladdich |
| Country | Scotland |
| Region | Islay |
| Age | 5 years |
| Maturation | Bourbon |
| Peat | Heavily Peated |
| Characteristics | Cask Strength & Non-Chill Filtered |
| Reference: | 23912 |
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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