Octomore 13.4 The Impossible Equation Virgin Oak Matured Super Heavily Peated Limited Edition Islay Single Malt Scotch Whisky (2023) 70cl
1 of 3500 bottles produced.
Bruichladdich creates Octomore, some of the most heavily peated whisky on the planet. If you like Lagavulin, Laphroaig, Kilchoman, or pretty much any of the others but haven't upgraded to an Octomore yet, once you do try it, you will see that the hype is justified.
Super heavily peated spirit was initially matured in first fill ex-American whiskey casks for six months then transferred to American virgin oak casks for the remaining years. The virgin oak was given an high toast level resulting in whisky that's warming and complex with toasted oak notes and layers of vanilla, toffee and spice. A gloriously full flavoured single malt with a robust texture.
Always taking a nuanced approach to exploring the Octomore spirit, Adam comments: “These casks are like sister casks to those used in the release of the Octomore 10.4. Both distilled in 2016 from the Scottish Mainland harvest of Concerto barley, the defining difference has been in the type of oak species used, with this particular expression using American virgin oak (Quercus Alba), while the 10.4 used European virgin oak (Quercus Robur). The difference in flavour demonstrates the evolving suite of compounds found through oak species, the different coopering make-up (cask size) and the time spent in the respective casks.”
The single malt showcases the wonderful combination of American Virgin oak and the super smoked grain of Octomore. The delicate balance between these two powerful forces speaks of the quality of the oak and the skill of the distiller - creating a spirit that must be tasted to be believed.
TASTING NOTES
Nose: Notes of earthy smoke and rich toasted oak open on the nose, followed by hints of almond, honey and candied peels. The toasted oak releases its complexity as gentle spices and sweet vanilla evolve, before notes of nutmeg, sweet tablet, syrup, chocolate and smoky aniseed. Over time, the citrus notes of the spirit cut through the smoke, bringing vibrant candied peel and grapefruit, with the depth of the oak beautifully balanced against the peat smoke.
Palate: Sweet and structured on the palate, a robust texture carries the high strength of the single malt perfectly. Initial notes of toasted oak come to the fore, followed by a subtle hint of tobacco, sweet tablet, golden syrup and clove spiced honey. Complimenting rather than dominating the flavour, gentle peat smoke comes through, beautifully enhancing the toasted notes from the American oak alongside hints of candied peel, praline and geranium.
Finish: Peat smoke steps forward as the oak fades, accompanied by notes of smoked fruit, apple, stewed pear and ripe melon. Dried mango and malted barley flour linger before a salty, marine tang.
About Bruichladdich
For many years Bruichladdich was known as the malt which the locals drank, something which surprised many visitors as it was unpeated. The notion that the Ileachs would automatically prefer the big peat bombs from elsewhere on the island was, seemingly, untrue. The lack of smoke wasn’t as a result of this local preference, but dictated by the needs of the blending firms who had always owned the distillery.
Bruichladdich’s character is sweet, honeyed and floral with a lemon-butter note and an unmistakable freshness. Since 2000, however, other variants have been made – medium-peated Port Charlotte and heavily-peated Octomore. While both are defiantly smoky with plenty of rich, bonfire-like aromas, the inherent freshness and acidity of the distillery character is retained.
Experiments have also taken place with different barley varieties (including the archaic Bere) and a long-term project is currently under way, with local farmers once again planting the crop for the first time since the turn of the 20th century. More than 40% of Bruichladdich’s malting barley is now produced on the island.
In addition, an old Lomond still has been recommissioned and produces The Botanist gin, whose botanical mix includes herbs and plants from Islay.
Bruichladdich may have been described as ‘a working distillery museum’, but in its day it was one of Islay’s most modern plants – and today is one of Scotland’s most innovative. It was built in 1881 by the Harvey brothers, who owned the Dundashill and Yoker grain distilleries in Glasgow. Like all of the late Victorian plants, its fortunes were inextricably linked to blends from the outset.
In 1937, the eccentric Joseph Hobbs (see Ben Nevis) picked it up, but by 1954 it become part of DCL, which quickly offloaded it to AB Grant.
In 1968, Invergordon – whose business was predominantly bulk supplies – became its owner and, after a period of reduced production in the 1980s, it became part of Whyte & Mackay’s portfolio through a merger in 1993. Deemed to be surplus to requirements, the Glasgow firm closed it down in 1995 and it remained silent until 2001 when a group of Islay landowners and a London-based wine merchant bought it for £6 million.
At this point the distillery was transformed. None of the previous owners had modernised the equipment and the new parents couldn’t afford a significant upgrade, so ‘the old lady of Islay’ was nursed back to health. The money was desperately needed elsewhere.
Years of producing bulk had resulted in a less than quality-oriented wood policy, which necessitated re-racking some casks into fresh wood, including a huge range of ex-wine and fortified wine casks. Further investment went into the building of the bottling line (which employs people from the island).
Experimentation and innovation continued – multiple distillates, gin, finishing, local barley – before in 2012 Rémy Cointreau bought Bruichladdich for £58m. This made investment in new plant and machinery possible, and in the intervening years additional warehousing has been built on Islay.
In April 2019, Bruichladdich unveiled plans to build its own maltings (although much of its barley is grown on Islay, currently it is sent to Inverness for malting). The distillery has also bought 30 acres of nearby farmland to conduct barley trials and test sustainable farming practices.
61.6% ABV
70cl
