Islay’s Bruichladdich distillery, taking full advantage of its location amongst some of the most heavily peated whiskies in the world, has in its stable the Octomore line up. It has now recently debuted series 13 of this popular favorite.
The Bruichladdich Octomore 13 series, according to those behind it, once again continues to “push the boundaries of whisky making, exploring barley provenance, terroir, varying peat levels and cask management in the pursuit of flavour.” Three whiskies make up this year’s offerings – 13.1, 13.2 and 13.3 (more official details on each at the end of this article).
“When we look at the Scotch whisky category,” said Bruichladdich Distillery Head Distiller, Adam Hannett, in a prepared statement, “Octomore truly sits in a world of its own. For me, getting to push this liquid to its very limits is a pleasure and a welcome challenge year on year.
“This 13th series is made up of a selection of incredible single malts with a real complexity and depth of flavour. Each one has its own distinct character while still staying true to the Octomore DNA, balancing intense peat smoke with our elegant signature style.”
The full Octomore 13 series is available online at bruichladdich.com and in specialist whisky retailers now. Prices start from £135.
- Octomore 13.1 is the backbone of the series and offers a necessary comparison from which the other expressions alternate. Malted to a stratospheric 137.3 PPM, the spirit has been refilled into fresh ex-American oak casks after its five-year maturation, resulting in notes of rich toffee, coconut and vanilla.
- Octomore 13.2 is distilled from 100% Scottish Mainland barley. It is also malted to the same 137.3 PPM but is instead matured in first fill Oloroso butts from Jerez, Spain – giving a unique opportunity to compare the two spirits. The sherry influence beautifully complements the smoke and vibrancy of the single malt, with its slow maturation on Islay accentuating the salty tang of the spirit.
- Octomore 13.3 demonstrates the phenomenal force of flavour when combining super-heavy peat with the variable harvests gathered from Islay, on one singular farm. Matured in a foundational parcel of first fill ex-American whiskey barrels and a supplementary selection of second fill European oak casks, it is malted to 129.3 PPM and has notes of vanilla and brown sugar, counterbalanced with fresh fruit.
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Nino Kilgore-Marchetti is the founder and editor-in-chief of The Whiskey Wash, an award winning whiskey lifestyle website dedicated to informing and entertaining consumers about whisk(e)y on a global level. As a whisk(e)y journalist, expert and judge he has written about the subject extensively, been interviewed in various media outlets and...