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Octomore 15.3 70cl 61.3°

Distillery : Bruichladdich / Country : Scotland / Reference: : 26059

Octomore from islay distillery Bruichladdich releases its new 15.3 version. Octomore 15.3 is the second most peaty edition to date, at 307.2 ppm. Made from 100% Islay barley, then aged in Bourbon and Spanish Oloroso casks.

Its extraordinary peat is counterbalanced by the ripe fruit notes of its patient distillation.

299,00 € tax incl.

soit 427,14 € / litre

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Features
Volume0.7 L
ABV61.3 °
TypeSingle malt
DistilleryBruichladdich
CountryScotland
RegionIslay
Age5 years
MaturationBourbon & Sherry
PeatHeavily Peated
Reference:26059

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.

Nose : honey, smoky toffee and rich Islay malted barley sugar come to the fore, balanced by fresh citrus. Dried fruit and crushed shellfish mingle with peat smoke, with cloves, toasted nuts and a hint of coconut. Butterscotch, brown sugar and warm bread pave the way for this cereal-driven Single Malt.


Mouth : butterscotch and creamy vanilla enhance its creamy character, punctuated by dried fruit and sweet orange zest. The toasted oak and sugar provided by locally grown barley are supported by waves of dry smoke.


Finish : Burnt sugar, coconut and delicate sea spray linger on the finish, with that sustained sensation of earthy peat smoke.