Octomore
Single Malt Scotch Whisky
Octomore is one of the most consistently heavily-peated malts on the market. An arm of the also heavily peated Bruichladdich Distillery on the Isle of Islay, Octomore take a scientific approach to peating its whisky.
The Octomore range is produced at the Bruichladdich distillery on the isle of Islay. The series is described as 'super heavily peated' and has been responsible for some of the world's peatiest whiskies since its inception in the 2000s.
About Octomore
Despite being world-famous for its approach to peat, do not be fooled for one moment that this distillery is a one-trick pony. Over the last two decades, Octomore have patiently expanded their range to offer a range of single malts, each with unique flair.
The first release of Octomore (6,000 bottles) took place in 2008, after maturation in former bourbon barrels.
Master Blender Jim McEwan created Octomore to satisfy those wanted a version of Bruichladdich with peat.
Octomore takes its name from a farm located on the hillside above Port Charlotte village in the Rhinns of Islay, not far from Bruichladdich distillery.
History
In 1816, Octomore Distillery is licensed, and operates healthily until 1852. The history of Bruichladdich Distillery must then be introduced to understand Octomore. In 1881, Bruichladdich is established, and it is taken over by independent bottler Murray McDavid in 2000. Two years later, the first distillation of Octomore takes place, and is marketed as ‘super heavily-peated’. In 2008 it is released, a five-year-long maturation deemed appropriate to get the maximum level of phenols possible. Octomore becomes the third distinct brand for the Bruichladdich distillery, alongside its unpeated range of malts and the similarly heavily-peated Port Charlotte. The Bruichladdich Distillery Company was then bought by French owners Rémy Cointreau. Much to the relief of all peated whisky fans, they have announced that they do not plan on interfering with the beloved distillers.
Taste Profile
Octomore is known for flavours of...
