Bog Monsters Unite: Bruichladdich’s New Octomore Series Has Some Seriously Smoky Whisky
There’s smoky whisky, and then there’s five alarm, smoldering campfire, grab-ahold-of-your-face-and-blow-smoke-rings-into-your-open-mouth whisky. The annual Octomore series from Islay distillery Bruichladdich falls into the latter category, and its 14th release lives up to that fuggy reputation.
Of course, Octomore isn’t all about the peat, although admittedly the distillery defines this whisky as an “impossible equation.” That’s because these single malts are always younger than you might expect at about five years old, and they holds a complexity of flavor by allowing the effects of maturation and terroir to shine through despite all that smoke, or at least that is head distiller Adam Hannett’s intention. “Everything we do at Bruichladdich is about exploring the fundamentals of whisky making,” he said in a statement. “These fundamentals are inherent to each Octomore series, and the latest collection is no different. Each of the 14s has its own distinct character while staying true to the Octomore DNA, and this series showcases what can be achieved when we consider every element which contributes to the depth, balance and complexity of each drop of whisky.”
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We got an early preview of the Octomore 14 series, and the details are as follows. The 14.1 was distilled from 100 percent Scottish Concerto barley in 2017 and matured entirely in American whiskey barrels for five years. The PPM is 128.9 (that’s parts per million, referring to the peat level), it’s bottled at 59.6 percent ABV, no color was added, and it’s non-chill filtered (those last two details apply to all of the whisky). There’s smoke first and foremost on the palate, followed by notes of vanilla, lemon, rubber, and black pepper. 14.2 has the same DNA as 14.1, but it was matured in different casks—specifically, first fill Oloroso sherry hogsheads (40 percent), first fill Amarone casks (16 percent), and second fill Amarone casks (44 percent). The difference is immediately evident in the color, and that follows through on the palate with notes of dry wine, raisin, pear, berries, and chocolate all layered throughout the smoke. This whisky was bottled at 57.7 percent ABV with a PPM of 128.9. Lastly, 14.3 was distilled from barley grown on the Octomore farm near the distillery, with half of the whisky matured in first fill American whiskey casks and the other half in second fill European oak wine casks. It was bottled at 61.4 percent ABV with a PPM of 214.2 and has notes of milk chocolate, cinnamon, nutmeg, toasted cashew, lemon cream, and of course smoke on the palate.
There is a fourth release as well, 14.4, that will become available in early 2024 as a distillery exclusive. But you can find the rest of these heavily peated yet fascinatingly flavorful whiskies for sale now from websites like ReserveBar, with prices starting at around $220 per bottle.
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