Octomore 9.1 Dialogos 70cl 59.1°
Octomore 9.1 is made from 100% Scottish barley and Islay spring water.
This single malt from barley harvested in 2011 and distilled in 2012 is matured for 5 years in barrels of Jim Beam (51%), Jack Daniels (26%), Clermont (15%), Old Grand-dad (8%) .
This limited edition perfectly expresses the know-how of the master distiller Adam Hannett with a rich texture, scented with honey with aromas of coconut, vanilla and caramel.
With 156 PPM* this octomore 9.1 whiskey is very peaty and very rare.
The Octomore 9.1 is a convincing experience whose proves that the vitality and power of a young whisky can surpass the character of older whiskies if it is done with particular attention.
The distillery has named this ninth edition "Dialogos" in reference to the discussions that causes Octomore in the world of whisky. The team listened to passionate conversations and debates to learn from them and offer these new bottlings.
This Single Malt made from 100% Scottish Barley Concerto, harvested in 2011 and distilled in 2012 with spring water from Islay, has enjoyed a 5-year maturation in high quality barrels of American whiskeys. including Jim Beam (51%), Jack Daniels (26%), Clermont (15%) and Old Grand-dad (8%).
This limited edition of 42,000 bottles, perfectly expresses the expertise of master distiller Adam Hannett with a rich texture, scented with honey, aromas of coconut, vanilla and caramel.
With 156 PPM* this new Octomore 9.1 is an extremely peated whisky for a rare experience. It has been bottled unchill-filtered and colouring free at Bruichladdich distillery.
*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.
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.