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Octomore 10.3 Ochdamh-mòr 70cl 61.3°

Distillery : Bruichladdich / Country : Scotland / Reference: : 23913

This new edition Octomore 10.3 of the 2019 series named Ochdamh-mòr is interesting.

Distilled in 2013 from a Concerto barley harvest in 2012 on the distillery's farm, the Octomore 10.3 uses the wet and wild conditions of the west coast to combine an exploration of the Islay terroir with stratospheric smoke characteristic of Octomore.

For the first time, the 10.3 is matured for six years, but exclusively in Bourbon barrels from Jim Beam, Heaven Hill, Buffalo Trace and Jack Daniel's distilleries.

These high quality casks have gently infused the spirit of this Single Malt Octomore in the 16th warehouse, next to the 10.1 edition.

The components of these two editions are also very similar. The character of each remains unique. This difference is attributed to the place of harvest of barley, different for these two versions.

Octomore 10.3 has 114 PPM*. It develops the marine freshness of Islay. The whisky is raw cask, without cold filtration and without dye.

Only 24,000 bottles are available for this limited edition.

*PPM - parts per million - of phenolic compounds, measure the impact of oily smoke from peat that settles on germinated barley during drying. The longer it lasts, the higher the ppm value.

229,00 € tax incl.

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Features

Volume0.7 L
ABV61.3 °
TypeSingle malt
DistilleryBruichladdich
CountryScotland
RegionIslay
Age6 years
MaturationBourbon
PeatHeavily Peated
CharacteristicsCask Strength & Non-Chill Filtered
Reference:23913

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.

Nose: earthy peat smoke, dry and a little medicinal, drops of lemon and thyme, then marine notes and shells, as well as vanilla and fudge.

Palate: a feeling of salt on the lips, hints of honey and lemon that develop in the mouth, then the peat infiltrates with the woody oak and the heat of the smoke. The deeper flavors of whiskey, pear and gooseberry are richer in the continuity of the tasting.

Finish: sweet, first with chocolate, then bitter notes of rubber smoke and spices towards the end.