Octomore OBA Black Arts Redux Rock'Ndaal 05.2 Feis Ile 2026 Limited Edition Islay Single Malt Scotch Whisky (2026) 70cl
1 of 2500 bottles produced for Feis Ile 2026
A reimagining of the most famous Octomore release in our history, Octomore Black Art is an homage to our experimental history to celebrate our 25th anniversary.
Beautifully fragrant and fruit-forward Octomore where floral elegance and tropical sweetness meet persistent smoke and tempered oak. It is a spirit of immense power, yet possesses a silken, architectural refinement. A masterpiece of paradox.
“Transparency is the hallmark of Bruichladdich Distillery, but one single malt whisky that that goes against the grain is Black Art, a spirit shrouded in secrecy. In omitting the details behind Black Art’s craft – barley varietal, date of distillation, specific maturation profile – something else is revealed: the pure, sensorial act of delighting entirely in the spirit’s flavour. So, we asked ourselves: what if the mysteries of Black Art and the nuanced power of Octomore were married together?”
Adam Hannett, Master Blender
Octomore Black Art (OBA) was introduced by Adam Hannett in 2016 at his inaugural Fèis Ìle Masterclass as Head Distiller. The first super heavily peated Black Art was rapturously received by those in attendance that day. OBA Concept_01 was released a year later in 2017, selling out almost immediately. Ten years on, OBA has been reimagined with a striking visual of our Coultorsay warehouse where thousands of casks sit quietly ageing, their stories yet to be explored.
BARLEY PROVENANCE: 100% Scottish Barley
MALTING: Undisclosed
AGE: Undisclosed
PHENOL LEVEL: Undisclosed
MATURATION PROFILE: Undisclosed
STRENGTH: 54.2% ABV
TASTING NOTES
Nose: Peat smoke drifts gradually at first, with whispers of honeysuckle and geranium leaf. Then a vibrant surge of bright tropical fruits, melon, mango and sun-ripened peach - intermingled with the intensity of stewed orchard apples and sweet apricot jam. Opulent layers of vanilla crème brûlée and zesty orange marmalade emerge, beautifully enveloped by smoked barley, fragrant marzipan and toasted praline. As the spirit breathes, it reveals a structural depth of resinous toasted oak and gingerbread spice, a bold counterpart to peat smoke and fruit.
Palate: Exceptionally rich and viscous on the palate, oily and rounded. Jammy stoned fruits and tropical sweetness coat the senses, balanced by roasted marzipan and salted hazelnuts. Beneath the surface, toasted oak and supple worn leather provide a strong foundation with cracked black pepper, nutmeg and gingerbread bringing a gentle spiced warmth.
Finish: Long and elegant. Echoes of sweet, charred oak and tropical fruit slowly surrender to the last accent of ethereal peat smoke which lingers delicately.
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.
54.2% ABV
70cl
