Octomore 13.3 demonstrates the phenomenal force of flavour when combining super-heavy peat with the variable harvests gathered from the island of Islay, on one singular farm. Raised by friend and farmer James Brown, just two miles south of the distillery, this crop of Concerto barley was distilled in 2016 from the 2015 growing season, has been patiently coaxed through our Victorian distillery before being filled into first fill ex-American oak casks and second fill European oak casks. Working with Islay barley is always a privilege. The ability to present it in a single estate, single vintage, single malt is perhaps even more poetic. From year to year, Head Distiller Adam Hannett works with the base spirit bestowed upon him by the grower, together with natural factors; the changing climate and weather system, agronomic yield decided by marauding deer and hungry geese, and the terroir of the field itself. This particular Octomore Islay barley has been matured in a foundational parcel of first fill ex-American whiskey barrels and a supplementary selection of second fill European oak casks, hailing from the Rivesaltes region of France and the Ribera del Duero region of Spain. This European oak gives more subtle structure to the spirit, while the American oak allows the spirit to take centre stage. Expect vanilla and brown sugar, counterbalanced with fresh and round green fruit notes. The smoke is, as ever, gentle and dry, building to a long finish with hints of creosote and sea spray.
Distilled in 2016 from the 2015 harvest of 100% Octomore farm, Islay grown, Concerto barley malted to 129.3 PPM, matured in a combination of first fill ex-American whisky and second fill ex-European oak casks for 5 years, bottled at 61.1% ALC./Vol, un-chill filtered and colouring free at Bruichladdich Distillery.
Character: An Islay whisky through and through, the provenance of this Octomore expression is unrivalled. The complex flavour of the soil that raised the barley and the classic peat smoke define the whisky’s character, speaking of the place it is from.
Tasting Notes
Colour: Barley straw
Nose: Aromas of malt sugar and gentle peat smoke lead you into the dram. Layers of fresh green fruit come next followed by rose, geranium, apricot, and eucalyptus. Marzipan, ginger nut biscuits, and honeyed melon can also come through, with the malty fruity character coming to the fore with a little time. Adding a drop of water will bring out the peat smoke beautifully.
Palate: Soft and delicate on the palate, sweet honey and brown sugar give way to a whisper of peat smoke. The second sip brings lemon rind and seashells, a delicate marine hint, along with malty biscuit notes and marzipan and coconut. The peat smoke has hints of boot polish and ash, but is gentle enough to allow the subtle floral malty notes to shine.
Finish: The marine character develops, and the smoke increases on the palate, honey, and lemon with warm sand and marzipan. Final fruity traces of peach and stewed pears bring a little sweetness to the finish.
