The three individual ballots open at 12pm on Monday 16th September, and end at 12pm on Wednesday 18th September, with the draw taking place the following day.

Octomore single malt has defied perceived whisky wisdom since its launch in 2008. Matured for five years, always super heavily peated and bottled close to cask strength, Octomore’s surprising elegance has led us to define it as The Impossible Equation.

An experiment which pushes the boundaries of whisky making, the series explores the influence of terroir, cask management and varying peat levels on the final flavour – with each single malt having its own distinct and unique character. This years release features the second most peated spirit in the series to date.

Octomore 15.1

Aged for five years in a combination of first-fill bourbon barrels and re-charred bourbon casks, Octomore 15.1 has been peated to 108.2 PPM and bottled at a robust 59.1% abv. Bruichladdich have excelled once again with their super heavily peated annual release, with .1 serving as the backbone of each series for which each other expression is based.

Expect aromas of caramel, vanilla custard and sweet malt on the nose, with a palate of mango, banana, apricot jam, vanilla and toffee. The peat smoke explodes in the finish alongside sweet charred oak and a fresh marine crispness.

Octomore 15.2

Peated to 108.2 PPM, Octomore 15.2 was matured in a combination of second-fill wine and second-fill bourbon casks, before being finished in first-fill Cognac casks. The super heavily peated single malt from Bruichladdich was bottled at 57.9% abv, as a part of their annual release of Octomore.

The nose is sweet, with aromas of lime, lemon meringue pie and gently toasted oak. On the viscous and smooth palate, expect flavours of vanilla custard, caramel, toffee and a crack of black pepper, before a notably maritime finish with waves of earthy peat smoke.

Octomore 15.3

Octomore 15.3 is one of the most heavily peated whiskies ever made, having been peated to 307.2 PPM. Made with local barely and slow distillation at Bruichladdich distillery, the single malt was bottled at a massive 61.3% abv.

Smoked cinder toffee, rich malted barley sugar and honey is balanced with fresh citrus on the nose, before a round and viscous palate of butterscotch, creamy vanilla and mellow toasted oak, all underpinned with waves of dry smoke. The finish brings burnt sugar, coconut, delicate sea spray and the lasting impression of earthy peat smoke.

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