Octomore single malts were first distilled by Bruichladdich in 2002. Known as the world’s most peated whisky, Octomore released its 11th edition last year. Now, it’s back for more, with a trio of 12th-edition peat monsters.
Like its parent distillery Bruichladdich, Octomore is all about exploring the raw components that make up the whisky, whether that is the provenance of the raw ingredients, the influence of climate and weather, or careful wood selection.
Every Octomore edition is a liquid embodiment of what the brand calls ‘The Impossible Equation’ – celebrating the difference in each batch, not intending the product to always taste the same.
Often bottled at a bold 5 years old, like all the new 12s, Octomore is always cask strength and super heavily peated. Series 12 is no exception: every drop is filled with youthful 100+ ppm muscularity.
As with previous editions, the 12.1 (59.9% ABV) acts as the base or springboard for the more experimental expressions in the range. At 130.8 ppm, this whisky is matured solely in ex-American oak, with the stripped-back maturation profile highlighting the cereal-rich, malty notes of the barley-forward single malt.
The 12.2 (57.3% ABV, 129.7 ppm) offers an alternative maturation to its 12.1 counterpart, this time with an ex-Sauternes cask profile. Octomore 4.2, which became one of the most sought-after whiskies in the brand’s portfolio, confirmed that heavy peat smoke pairs wonderfully with the sweet dessert wine of Sauternes.
Octomore 12.3 (62.1% ABV, 118.1 ppm) is a single-vintage, single-field single malt – an exploration of terroir. Raised in Church Field on Octomore Farm by farmer James Brown, the Islay barley is distilled just two miles from where it was grown, and yields a salty-citrusy marine note.
Get your hands on the Octomore 12 range at Master of Malt!
This article is paid partnered content created in house by the team at Whisky Magazine, working in partnership with Octomore.
Like its parent distillery Bruichladdich, Octomore is all about exploring the raw components that make up the whisky, whether that is the provenance of the raw ingredients, the influence of climate and weather, or careful wood selection.
Every Octomore edition is a liquid embodiment of what the brand calls ‘The Impossible Equation’ – celebrating the difference in each batch, not intending the product to always taste the same.
Often bottled at a bold 5 years old, like all the new 12s, Octomore is always cask strength and super heavily peated. Series 12 is no exception: every drop is filled with youthful 100+ ppm muscularity.
As with previous editions, the 12.1 (59.9% ABV) acts as the base or springboard for the more experimental expressions in the range. At 130.8 ppm, this whisky is matured solely in ex-American oak, with the stripped-back maturation profile highlighting the cereal-rich, malty notes of the barley-forward single malt.
The 12.2 (57.3% ABV, 129.7 ppm) offers an alternative maturation to its 12.1 counterpart, this time with an ex-Sauternes cask profile. Octomore 4.2, which became one of the most sought-after whiskies in the brand’s portfolio, confirmed that heavy peat smoke pairs wonderfully with the sweet dessert wine of Sauternes.
Octomore 12.3 (62.1% ABV, 118.1 ppm) is a single-vintage, single-field single malt – an exploration of terroir. Raised in Church Field on Octomore Farm by farmer James Brown, the Islay barley is distilled just two miles from where it was grown, and yields a salty-citrusy marine note.
Get your hands on the Octomore 12 range at Master of Malt!
This article is paid partnered content created in house by the team at Whisky Magazine, working in partnership with Octomore.
