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Octomore

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OCTOMORE                
Aged 5 years   
62,5 %                                  
EDITION :  0 2   P P M 140
OCHDAMH   -  MOR
OCTOMORE
ISLAY  SINGLE  MALT  SCOTCH  WHISKY
15.000 Numbered Bottles
Non Chill - Filtered
Colouring Free
Distilled, Matured and Bottled at
Bruichladdich Distillery,
Progressive Hebridean Distillers
Islay
                                                                                         
In homage to Octomore Distillery, a hebridean tragedy of the Montgomerys and their long
lost Islay distillery.

This is the second vintage of the world's most heavily peated whisky. Using barley malted
to a whopping 140 ppm, distilled in Bruichladdich's tall, narrow  - necked stills, it is a vel-
vet glove round an iron fist   

OCTOMORE          
Aged  5 years
59 %
EDITION: 03.1
P P M: 1 5 2
OCHDAMH - MOR
ISLAY  SINGLE  MALT
SCOTCH   WHISKY
Distilled, Matured and Bottled
at Bruichladdich Progressive
Hebridean Distillers

OCTOMORE
Aged 5 years  
59,5 %                                   
EDITION : 0 5. 1  PPM   1 6 9
OCHDAMH - MÒR
OCTOMORE
BRUICHLADDICH  PROGRESSIVE  DISTILLERS
/5 - 1 6 9
ISALY  SINGLE  MALT  SCOTCH  WHISKY
STRICKTLY  LIMITED  EDITION  RELEASE
18000 Bottles
Numbered Bottles
Colouring Free
Non Chill - Filtered
Distilled, matured and Bottled at
Bruichladdich Progressive  Hebridean Distillery,
Islay
                                                                                                                                                                                                                  
OCTOMORE                                                                                                                                                                                                                    
OCHDAMH   -   MOR                                                                                                                                                                                                                             
ORPHEUS                                                                                                                                                                                                 
Islay Single Malt Scotch Whisky                                                                                                                                                                                                                    
Aged 5 years    
61 %                                                                                                                                                                                                                     
EDITION  02.2                                                                                                                                                                                                                     
P P M  140                                                                                                                                                                                                     
07209                                                                                                                                                                                                                
Distilled, matured and Bottled at                                                                                                                                                                                                                                 
Bruichladdich Distillery, Islay

OCTOMORE
Aged 5 years
57 %                                    
OCHDAMH - MOR
SCOTTISH  BARLEY

Edition: 06.1
PPM 167
Islay Single Malt Scotch Whisky
Distilled, Matured and Bottled
at Bruichladdich Distillery, Islay
Progressive Hebridean Distillers

OCTOMORE
LAST BOTTLE  AND  EMPTY
Aged 5 years
58.2 %                      
OCHDAMH - MOR
EDITION: 0 6 . 2
PPM  1 6 7
SCOTTISH  BARLEY
Islay Single Malt Scotch Whisky
Travel Retail Exclusive
Limited Edition Release
18000 Bottles
Bruichladdich Progressive                                                                                                                                                                                                                                                                                      
Hebridean Distillers
Distilled, Matured and Bottled
at Bruichladdich Distillery, Islay
Scotland

OCTOMORE
Aged 5 years
64 %                                 
OCHDAMH - MOR
ISLAY  BARLEY
EDITION  0 6 . 3
PPM 258
2 0 0 9
LIMITED  EDITION
LORGBA  FIELD  OCTOMORE  FARM
Isle of Islay
Bruichladdich Progressive Hebridean
Distillers
Distilled, Matured and Bottled                                                                                                                                                                                                                                                                                     
Un - chill - filtered and Colouring
at Bruichladdich Distillery, Isle of Islay
Scotland.

We believe in Islay
We believe in People
We believe in Authencity
Provenance and Traceability
We believein slow
We believe in challenging convention
We believe in the soul of the Artisan

Jim McEwan Head Distiller.

OCTOMORE
5 years  
58.5 %                                       
OCHDAMH - MOR
SCOTTISH  BARLEY

EDITION: 0 7 . 2
P P M: 208
SUPER - HEAVILY  PEATED  
ISLAY  SINGLE  MALT
Bruichladdich  Progressive                                                                                                                                                                                                                                                                                    
Hebridean Distillers
TRAVEL  RETAIL  EXCLUSIVE
LIMITED  EDITION  RELEASE
OCTOMORE / 0 7 . 2 . 208
Distilled, Matured and Bottled
Un - Chill Filtered and Colouring
free at Bruichladdich Distillery
Isle of Islay, Scotland

We believe Terroir Matters

We believe in Islay
We believe in People

We believe in Authenticity
Provenanc and Traceability

We believe in Slow
We believe in Challenging Convention

We believe in the Soul of the Artisan
In homage to Octomore distillery, a hebridean tragedy of the Montgomerys and their
long lost islay distillery.

This limited edition release of the world's most heavily peated whisky uses barley mal -
ted  to a whopping 169 PPM.

In homage to Octomore distillery, a hebridean tragedy of the Montgomerys and their
long lost islay distillery.

This limited edition release of the world's most heavily peated whisky uses barley mal -
ted  to a whopping 169 PPM.


The Octomore story
Distilled in Bruichladdich's tall, narrownecked stills, it is a velvet  glove round an iron fist
In a wood in Bridgend, tucked away off the road, there is a damp, stone monument encrusted in a vibrant orange lichen there is a grave. Scrape away the slab's grass covering, and there is the engraved name: George Montgomery, Distiller at Octomore.

Octomore farm sits on a commanding position on a hill over looking the village of Port Charlotte near Bruichladdich. There are dramatic views over the whole island, away to the Northern Irish coast twenty-five miles away, around to the Paps of Jura. A peaceful place with a tragic story.

The name originates around 1300, from the division of the medieval davoch - or common ground - into eight workable, self- sustaining units. In this case the 'Large Eighth'. The large eight was divided in to three tenancies lower, middle and upper.

It is here that Dirty Dotty's Well, James Brown's invigorating spring is found, producing the crystal clear water emerging from 1.8 billion year old Gneiss rock that we use at bottling to reduce from cask strength to 46%. Once there was also a distillery here.

John Montgomery, took over the middle Octomore tenancy around 1815. He had three sons - George, William, and Alexander. The younger brothers, William and Alexander, farmed their father's previous farm tenancy near by.

In 1816 John's eldest son, George, built a small distillery on the farm along with John Macvorran, a fifteen year old lad (probably George's brother-in-law) from the neighbouring lower Octomore tenancy, whose father had just died. John Montgomery, his son George and young John MacVorran became co-partners in Octomore Distillery. It was to be a short-lived, tragic story of sibling rivalry, stubbornness, hunger and death.

The distillery was a small scale set up, probably only a single still operation, which had a capacity of a mere 270 litres, not much more than a hogshead. It appears to have been scaled to use the two Octomore tenancies - fifty acres - of Octomore barley. In it's second year, 1817- 1818, it produced just 4,491 litres or eighteen hogsheads of whisky.

A decade later, by 1826-1827, the distillery produced about 65 hogsheads which was clearly not going to make them rich. About then, 1830 or so, John Montgomery died and it all started to go pair-shaped - big time.

The distillery business was now in George's name. Then three years later in 1833, he too dropped dead at the age of only 44. His 12 year old son Donald was his heir - but heir of what?
George's younger brother, William, claimed the tenancy of his father's farm, and so the distillery. But the distilling business was in George's name, and now belonged to the adolescent Donald. Or did it? William and Alexander believed their father had a third share and they were entitled to it so muscled their way in.

By 1839 matters had got out of hand. There was 'a misunderstanding' between William, Alexander, Donald and John MacVorran about the running of the business as well as 'several other transactions relating to our accounts'. Finally, on 28th December 1839, it was agreed that arbitration should be sought.

Consequently, eight months later on 7th August 1840, in order to 'effect a complete settlement of all matters of a doubtful nature amongst us and to prevent litigation', the three Montgomeries - the two brothers and their young cousin - again sought arbitration, but this time over John's will.

Donald clearly had the right to his father George's share of the business. William and Alexander claimed their father John's third share. But In the days of prima genitor, had John already given it to George, who after all had put in all the hard work?

We don't know the result of this adjudication. Clearly no satisfactory resolution was reached. A stalemate - 'it may be your distilling business, but it's my land' - Intransigence, envy, bloody mindedness meant the distillery shut down and whisky production ceased in the autumn of 1840, just twenty four years after started.

Within a few months, twenty year old Donald married an older Octomore girl, Ann Campbell, and with his young siblings in tow he seems to have taken the money and run, emigrating to Simcoe County, Ontario. There was nothing left for him at Octomore.

At this time there were twenty-seven Montgomeries living at Octomore out of 175 souls in 30 houses. Small pox had been contained, and together with the mild climate and the relative land fertility (compared to other Hebridean islands) the Island's population had exploded from 5,000 in 1800 to 15,600 in 1841. Clearly this was unsustainable, the people were living on a knife edge. For the remaining Montgomerys things were about to go from bad to worse.

Farming had always been tough in the Hebrides. With such rapid population growth and the lack of good quality farming land, a monoculture soon developed based on the potato. It yielded the highest amount of sustenance per square yard in the impoverished, sandy soils. And then the potato blight struck in 1846, lasting a decade.
Alexander, with nothing to keep him, emigrated to Ontario in 1848. In 1849, the island's benevolent landlord Sir Walter Campbell, with greatly reduced farm rental income, went bankrupt. Islay was in administration for four years as no buyer could be found. Eventually Charles Morisson bought the island at a reduced price.

Morisson was keen to regain control of Octomore, now derelict and in 'great disrepair' fourteen years after the distillery had closed. Octomore was now home to a 'mere' 51 people in 12 houses, a third of population from just a decade earlier. William, now 61, a widower, was 'starving'. With his three sons and a daughter, they were the only Montgomeries left out of twenty- seven. William refused to relinquish the tenancy claiming he was owed money from Donald and compensation for the distillery. John MacVorran, now a forty year old 'labourer', supported the claim. But there was to be one final twist to the tale.

Upon examining the Octomore lease it became clear that after all this time, bitterness and sorrow, the distillery had been illegally built. No permission was sought or given, and according to the terms of the tenancy any buildings erected belonged the landlord any way. There had never been anything to bequeath, nothing to inherit.

Despite this, in 1854 Morrison agreed to a pay off, the sum the equivalent of £9,782 in today's money, just if William would agree to relinquish the tenancy. He promptly emigrated to Ontario. The Montgomeries had left Islay for good.

Today there are just 5 souls in one house at Octomore. You can even stay in the old distillery buildings where this sad story played out: www.octomore.co.uk. Octomore the whisky, was no more.

We had the idea of distilling the most heavily peated whisky the world has ever seen in 2002. It started out as a philosophical discussion: would the spirit from Bruichladdich's tall-necked stills be as elegant, fruity and floral if we used an exceptionally heavy peated barley - like the most heavily peated ever? Now we know.

Bruichladdich's tall, narrow-necked stills produced a remarkably unique spirit: those stills, run so slowly the condensers weren't even needed, have produced an exceptional Islay hybrid: extraordinarily pure peat aroma on top of an incredibly refined spirit, devoid of the medicinal flavours associated with heavily peated whiskies. A totally new Islay experience.

Now we know the full story of Octomore. We know the distillery was built to use the barley grown on Octomore farm, both John Montgomery's middle tenancy and the teenager John Macvorran's lower tenancy. In these fields west of the Port Charlotte to Bruichladdich road, barley was grown for distillation again for the first time since 1839.
For the first time in 169 years, Octomore whisky is once again made from Octomore barley

In hommage to Octomore, a hebridean tragedyof the                                                                                                                                                                                                                                     
Montgommery's and their long lost Islay distillery.
This limited edition release of the world's most heavily
peated whisky uses barley malted to a whopping 167
ppm. Distilled in Bruichladdich's tall, narrow - necked
stills, it is a velvet glove round a iron fist.

Jim McEwan Head Distiller

Statistically speaking, Octomore is all about peating levels. The first batch, distilled in 2002, was peated to 80.5ppm, and subsequent batches have reached as high as 208ppm. The whisky has regularly been bottled as a five-year-old, as this is considered the optimum age for its phenols to be at their most expressive.

Despite being the peat monster to devour all peat monsters, Octomore is not by any means a one-dimensional dram, with maritime, fruity, floral and vanilla notes finding their voices in the midst of all that macho smoke.

Octomore takes its name from a farm located on the hillside above Port Charlotte village in the Rhinns of Islay, not far from Bruichladdich distillery. While Bruichladdich was a creation of the Victorian era, being established in 1881, Octomore operated its own licenced distillery between 1816 and 1852, run by members of the Montgomery family of tenant farmers. When the distillery was at its most productive in 1826-27, some 65 hogsheads of spirit were distilled per annum, principally in order to add value to barley grown on the lands of Octomore.

Fast forward to 23 September 2002 when Bruichladdich supremo Mark Reynier and master distiller Jim McEwan produced the first run of ‘super heavily-peated’ Octomore from Bruichladdich’s tall, narrow-necked stills. This went on to provide a third distinct brand for the distillery, alongside its unpeated Bruichladdich range of malts and the heavily-peated Port Charlotte.

The first release of Octomore (6,000 bottles) took place in 2008, after maturation in former Bourbon barrels, and was followed by edition 2.1, named ‘Ochdamh-Mor.’ The expression was peated at 140ppm – over two-and-a-half times more than standard Ardbeg.

The next release was christened Octomore Orpheus, which differed from previous offerings by having undergone a period of secondary maturation in French oak casks supplied by the Bordeaux chateau, Petrus. Bottlings 6.1 and 7.1 were distilled with exclusively Scottish barley, while 6.3 – peated to no less than 258ppm – was produced from Islay barley. In 2008 barley was grown for distillation in fields once tended by the Montgomery family for the first time since 1839.

Octomore has been part of what Bruichladdich terms ‘cask evolution’ on two occasions to date, with both expressions being exclusively offered through travel retail outlets. Octomore 6.2 – peated to 167ppm – was made from a vatting of whisky matured in both ex-Bourbon barrels and Limousin oak from Acquitaine, while 7.2 – peated to 208ppm – was a limited edition that married spirit matured in American oak with those from ex-Syrah barrels from the northern Rhone valley.

Bruichalddich distillery was sold to French multinational drinks group Rémy Cointreau in 2012, but despite losing its long-held independent ownership, the French firm clearly has a commitment to continued innovation with the Octomore brand, much to the relief of lovers of the ultimate peaty dram.

1816
Octomore distillery is licensed to George Montgomery & Co
1852
Octomore distillery ceases production
1881
Bruichladdich distillery is established on Islay
2000
Bruichladdich is acquired by independent bottler Murray McDavid
2002
The first distillation of ‘super heavily-peated’ Octomore takes place
2008
The inaugural bottling of Octomore is released
2009
Release of Octomore Orpheus 2.2
2012
Rémy Cointreau acquires Bruichladdich distillery; the first appearance of Octomore 10-year-old
2013
Octomore Scottish Barley 6.1 is launched
2014
Octomore 6.3 Islay Barley is released
OWNERS

Rémy Cointreau
2012 - present
CURRENT OWNER

Bruichladdich Distillery Company
PREVIOUS OWNER

Murray McDavid Whisky
2008 - 2012

Statistically speaking, Octomore is all about peating levels. The first batch, distilled in 2002, was peated to 80.5ppm, and subsequent batches have reached as high as 208ppm. The whisky has regularly been bottled as a five-year-old, as this is considered the optimum age for its phenols to be at their most expressive.

Despite being the peat monster to devour all peat monsters, Octomore is not by any means a one-dimensional dram, with maritime, fruity, floral and vanilla notes finding their voices in the midst of all that macho smoke.

PRODUCED AT
Bruichladdich

Octomore takes its name from a farm located on the hillside above Port Charlotte village in the Rhinns of Islay, not far from Bruichladdich distillery. While Bruichladdich was a creation of the Victorian era, being established in 1881, Octomore operated its own licenced distillery between 1816 and 1852, run by members of the Montgomery family of tenant farmers. When the distillery was at its most productive in 1826-27, some 65 hogsheads of spirit were distilled per annum, principally in order to add value to barley grown on the lands of Octomore.

Fast forward to 23 September 2002 when Bruichladdich supremo Mark Reynier and master distiller Jim McEwan produced the first run of ‘super heavily-peated’ Octomore from Bruichladdich’s tall, narrow-necked stills. This went on to provide a third distinct brand for the distillery, alongside its unpeated Bruichladdich range of malts and the heavily-peated Port Charlotte.

The first release of Octomore (6,000 bottles) took place in 2008, after maturation in former Bourbon barrels, and was followed by edition 2.1, named ‘Ochdamh-Mor.’ The expression was peated at 140ppm – over two-and-a-half times more than standard Ardbeg.

The next release was christened Octomore Orpheus, which differed from previous offerings by having undergone a period of secondary maturation in French oak casks supplied by the Bordeaux chateau, Petrus. Bottlings 6.1 and 7.1 were distilled with exclusively Scottish barley, while 6.3 – peated to no less than 258ppm – was produced from Islay barley. In 2008 barley was grown for distillation in fields once tended by the Montgomery family for the first time since 1839.

Octomore has been part of what Bruichladdich terms ‘cask evolution’ on two occasions to date, with both expressions being exclusively offered through travel retail outlets. Octomore 6.2 – peated to 167ppm – was made from a vatting of whisky matured in both ex-Bourbon barrels and Limousin oak from Acquitaine, while 7.2 – peated to 208ppm – was a limited edition that married spirit matured in American oak with those from ex-Syrah barrels from the northern Rhone valley.

Bruichalddich distillery was sold to French multinational drinks group Rémy Cointreau in 2012, but despite losing its long-held independent ownership, the French firm clearly has a commitment to continued innovation with the Octomore brand, much to the relief of lovers of the ultimate peaty dram.

1816
Octomore distillery is licensed to George Montgomery & Co
1852
Octomore distillery ceases production
1881
Bruichladdich distillery is established on Islay
2000
Bruichladdich is acquired by independent bottler Murray McDavid
2002
The first distillation of ‘super heavily-peated’ Octomore takes place
2008
The inaugural bottling of Octomore is released
2009
Release of Octomore Orpheus 2.2
2012
Rémy Cointreau acquires Bruichladdich distillery; the first appearance of Octomore 10-year-old
2013
Octomore Scottish Barley 6.1 is launched
2014
Octomore 6.3 Islay Barley is released
OWNERS

Rémy Cointreau logo
PARENT COMPANY

Rémy Cointreau
2012 - present
CURRENT OWNER

Bruichladdich Distillery Company
PREVIOUS OWNER

Murray McDavid Whisky
2008 - 2012


Statistically speaking, Octomore is all about peating levels. The first batch, distilled in 2002, was peated to 80.5ppm, and subsequent batches have reached as high as 208ppm. The whisky has regularly been bottled as a five-year-old, as this is considered the optimum age for its phenols to be at their most expressive.

Despite being the peat monster to devour all peat monsters, Octomore is not by any means a one-dimensional dram, with maritime, fruity, floral and vanilla notes finding their voices in the midst of all that macho smoke.

Octomore takes its name from a farm located on the hillside above Port Charlotte village in the Rhinns of Islay, not far from Bruichladdich distillery. While Bruichladdich was a creation of the Victorian era, being established in 1881, Octomore operated its own licenced distillery between 1816 and 1852, run by members of the Montgomery family of tenant farmers. When the distillery was at its most productive in 1826-27, some 65 hogsheads of spirit were distilled per annum, principally in order to add value to barley grown on the lands of Octomore.

Fast forward to 23 September 2002 when Bruichladdich supremo Mark Reynier and master distiller Jim McEwan produced the first run of ‘super heavily-peated’ Octomore from Bruichladdich’s tall, narrow-necked stills. This went on to provide a third distinct brand for the distillery, alongside its unpeated Bruichladdich range of malts and the heavily-peated Port Charlotte.

The first release of Octomore (6,000 bottles) took place in 2008, after maturation in former Bourbon barrels, and was followed by edition 2.1, named ‘Ochdamh-Mor.’ The expression was peated at 140ppm – over two-and-a-half times more than standard Ardbeg.

The next release was christened Octomore Orpheus, which differed from previous offerings by having undergone a period of secondary maturation in French oak casks supplied by the Bordeaux chateau, Petrus. Bottlings 6.1 and 7.1 were distilled with exclusively Scottish barley, while 6.3 – peated to no less than 258ppm – was produced from Islay barley. In 2008 barley was grown for distillation in fields once tended by the Montgomery family for the first time since 1839.

Octomore has been part of what Bruichladdich terms ‘cask evolution’ on two occasions to date, with both expressions being exclusively offered through travel retail outlets. Octomore 6.2 – peated to 167ppm – was made from a vatting of whisky matured in both ex-Bourbon barrels and Limousin oak from Acquitaine, while 7.2 – peated to 208ppm – was a limited edition that married spirit matured in American oak with those from ex-Syrah barrels from the northern Rhone valley.

Bruichalddich distillery was sold to French multinational drinks group Rémy Cointreau in 2012, but despite losing its long-held independent ownership, the French firm clearly has a commitment to continued innovation with the Octomore brand, much to the relief of lovers of the ultimate peaty dram.

1816
Octomore distillery is licensed to George Montgomery & Co
1852
Octomore distillery ceases production
1881
Bruichladdich distillery is established on Islay
2000
Bruichladdich is acquired by independent bottler Murray McDavid
2002
The first distillation of ‘super heavily-peated’ Octomore takes place
2008
The inaugural bottling of Octomore is released
2009
Release of Octomore Orpheus 2.2
2012
Rémy Cointreau acquires Bruichladdich distillery; the first appearance of Octomore 10-year-old
2013
Octomore Scottish Barley 6.1 is launched
2014
Octomore 6.3 Islay Barley is released
OWNERS

Rémy Cointreau
2012 - present
CURRENT OWNER

Bruichladdich Distillery Company
PREVIOUS OWNER

Murray McDavid Whisky
2008 - 2012

Statistically speaking, Octomore is all about peating levels. The first batch, distilled in 2002, was peated to 80.5ppm, and subsequent batches have reached as high as 208ppm. The whisky has regularly been bottled as a five-year-old, as this is considered the optimum age for its phenols to be at their most expressive.

Despite being the peat monster to devour all peat monsters, Octomore is not by any means a one-dimensional dram, with maritime, fruity, floral and vanilla notes finding their voices in the midst of all that macho smoke.

PRODUCED AT
Bruichladdich

Octomore takes its name from a farm located on the hillside above Port Charlotte village in the Rhinns of Islay, not far from Bruichladdich distillery. While Bruichladdich was a creation of the Victorian era, being established in 1881, Octomore operated its own licenced distillery between 1816 and 1852, run by members of the Montgomery family of tenant farmers. When the distillery was at its most productive in 1826-27, some 65 hogsheads of spirit were distilled per annum, principally in order to add value to barley grown on the lands of Octomore.

Fast forward to 23 September 2002 when Bruichladdich supremo Mark Reynier and master distiller Jim McEwan produced the first run of ‘super heavily-peated’ Octomore from Bruichladdich’s tall, narrow-necked stills. This went on to provide a third distinct brand for the distillery, alongside its unpeated Bruichladdich range of malts and the heavily-peated Port Charlotte.

The first release of Octomore (6,000 bottles) took place in 2008, after maturation in former Bourbon barrels, and was followed by edition 2.1, named ‘Ochdamh-Mor.’ The expression was peated at 140ppm – over two-and-a-half times more than standard Ardbeg.

The next release was christened Octomore Orpheus, which differed from previous offerings by having undergone a period of secondary maturation in French oak casks supplied by the Bordeaux chateau, Petrus. Bottlings 6.1 and 7.1 were distilled with exclusively Scottish barley, while 6.3 – peated to no less than 258ppm – was produced from Islay barley. In 2008 barley was grown for distillation in fields once tended by the Montgomery family for the first time since 1839.

Octomore has been part of what Bruichladdich terms ‘cask evolution’ on two occasions to date, with both expressions being exclusively offered through travel retail outlets. Octomore 6.2 – peated to 167ppm – was made from a vatting of whisky matured in both ex-Bourbon barrels and Limousin oak from Acquitaine, while 7.2 – peated to 208ppm – was a limited edition that married spirit matured in American oak with those from ex-Syrah barrels from the northern Rhone valley.

Bruichalddich distillery was sold to French multinational drinks group Rémy Cointreau in 2012, but despite losing its long-held independent ownership, the French firm clearly has a commitment to continued innovation with the Octomore brand, much to the relief of lovers of the ultimate peaty dram.

1816
Octomore distillery is licensed to George Montgomery & Co
1852
Octomore distillery ceases production
1881
Bruichladdich distillery is established on Islay
2000
Bruichladdich is acquired by independent bottler Murray McDavid
2002
The first distillation of ‘super heavily-peated’ Octomore takes place
2008
The inaugural bottling of Octomore is released
2009
Release of Octomore Orpheus 2.2
2012
Rémy Cointreau acquires Bruichladdich distillery; the first appearance of Octomore 10-year-old
2013
Octomore Scottish Barley 6.1 is launched
2014
Octomore 6.3 Islay Barley is released
OWNERS

Rémy Cointreau logo
PARENT COMPANY

Rémy Cointreau
2012 - present
CURRENT OWNER

Bruichladdich Distillery Company
PREVIOUS OWNER

Murray McDavid Whisky
2008 - 2012


Statistically speaking, Octomore is all about peating levels. The first batch, distilled in 2002, was peated to 80.5ppm, and subsequent batches have reached as high as 208ppm. The whisky has regularly been bottled as a five-year-old, as this is considered the optimum age for its phenols to be at their most expressive.

Despite being the peat monster to devour all peat monsters, Octomore is not by any means a one-dimensional dram, with maritime, fruity, floral and vanilla notes finding their voices in the midst of all that macho smoke.


BRUICHLADDICH UNVEILS FÈIS ÌLE 2019 WHISKY
May 2019
Bruichladdich has unveiled Octomore Event Horizon – the oldest Octomore released by the Islay distillery – as its 2019 Fèis Ìle expression.


Octomore Event Horizon will only be available at Bruichladdich during Fèis Ìle 2019
Octomore Event Horizon will be released exclusively at Bruichladdich as part of the distillery’s celebrations for Fèis Ìle (24 May – 1 June 2019), an annual whisky festival that takes place on Islay.

The whisky was distilled in 2007 and has been matured for 12 years in ex-oloroso and ex-Pedro Ximénez Sherry casks from Fernando de Castilla in Jerez.

Bottled without chill filtration or colouring at 55.7% abv, the whisky is said to contain notes of ‘huge smoke, dried fruit notes and an earthy, rounded presence on the palate’.

Bruichladdich head distiller Adam Hannett, said: ‘Unlike younger expressions of Octomore this is less vibrant but it has even greater depth of flavour – tobacco, coffee, tar, leather and that earthy, dried-smoke quality.’

Octomore is a heavily-peated whisky produced at Bruichladdich, which also makes a medium-peated single malt called Port Charlotte and an unpeated expression named after the distillery.

A total of 2,000 bottles of Octomore Event Horizon have been produced.

They will only be available to purchase at Bruichladdich distillery on its festival open day of 26 May at £175 each, with a restriction of two bottles per person.

Octomore Event Horizon is made from malted barley peated to 162.6ppm, half the level of the distillery’s peatiest release, Octomore Masterclass 08.3, which was released in 2017.

Statistically speaking, Octomore is all about peating levels. The first batch, distilled in 2002, was peated to 80.5ppm, and subsequent batches have reached as high as 208ppm. The whisky has regularly been bottled as a five-year-old, as this is considered the optimum age for its phenols to be at their most expressive.

Despite being the peat monster to devour all peat monsters, Octomore is not by any means a one-dimensional dram, with maritime, fruity, floral and vanilla notes finding their voices in the midst of all that macho smoke.

PRODUCED AT
Bruichladdich

Octomore takes its name from a farm located on the hillside above Port Charlotte village in the Rhinns of Islay, not far from Bruichladdich distillery. While Bruichladdich was a creation of the Victorian era, being established in 1881, Octomore operated its own licenced distillery between 1816 and 1852, run by members of the Montgomery family of tenant farmers. When the distillery was at its most productive in 1826-27, some 65 hogsheads of spirit were distilled per annum, principally in order to add value to barley grown on the lands of Octomore.

Fast forward to 23 September 2002 when Bruichladdich supremo Mark Reynier and master distiller Jim McEwan produced the first run of ‘super heavily-peated’ Octomore from Bruichladdich’s tall, narrow-necked stills. This went on to provide a third distinct brand for the distillery, alongside its unpeated Bruichladdich range of malts and the heavily-peated Port Charlotte.

The first release of Octomore (6,000 bottles) took place in 2008, after maturation in former Bourbon barrels, and was followed by edition 2.1, named ‘Ochdamh-Mor.’ The expression was peated at 140ppm – over two-and-a-half times more than standard Ardbeg.

The next release was christened Octomore Orpheus, which differed from previous offerings by having undergone a period of secondary maturation in French oak casks supplied by the Bordeaux chateau, Petrus. Bottlings 6.1 and 7.1 were distilled with exclusively Scottish barley, while 6.3 – peated to no less than 258ppm – was produced from Islay barley. In 2008 barley was grown for distillation in fields once tended by the Montgomery family for the first time since 1839.

Octomore has been part of what Bruichladdich terms ‘cask evolution’ on two occasions to date, with both expressions being exclusively offered through travel retail outlets. Octomore 6.2 – peated to 167ppm – was made from a vatting of whisky matured in both ex-Bourbon barrels and Limousin oak from Acquitaine, while 7.2 – peated to 208ppm – was a limited edition that married spirit matured in American oak with those from ex-Syrah barrels from the northern Rhone valley.

Bruichalddich distillery was sold to French multinational drinks group Rémy Cointreau in 2012, but despite losing its long-held independent ownership, the French firm clearly has a commitment to continued innovation with the Octomore brand, much to the relief of lovers of the ultimate peaty dram.

OCTOMORE EVENT HORIZON, FÈIS ÌLE 2019
SCORE
91
Scoring explained >
Octomore Event Horizon, Fèis Ìle 2019
ABV
55.7%
PRODUCTION TYPE
Single malt whisky
REGION
Islay
AVAILABILITY
2,000 bottles
FLAVOUR CAMP
Fruity & Spicy
NOSE
If you thought the last pair were big, be prepared. Instantaneously massively concentrated and liquorous, with exotic wood resin (that redwood forest note) and added sumptuous layers of black fruits (fresh, cooked and dried). The smoke is scented and somehow sweeter. In time there is a hint of horse stable, then the honeyed wildness of creeping thistle, before things take a distinctly savoury turn: bacon and sundried tomato, soy sauce, rowan berry, tar and leather. Almost overwhelming.

PALATE
Massive, powerful and rooty, with those super-ripe black fruits, more dark chocolate, espresso and (once more) a thick and clinging oiliness. The smoke manages to balance what could be a ponderous overkill of Pedro Ximénez and oloroso Sherry. It becomes reminiscent of the sootiness of a Rhone Syrah, with some fruit jelly and the savouriness intact – as is the exotic wood. Water makes things chewy, as finally the peat oils ooze out along the tongue…

FINISH
…and down the throat. Becomes massively phenolic.

CONCLUSION
A beast of a dram and though not one for the faint-hearted, for me it’s another must-have in a truly great year.

RIGHT PLACE, RIGHT TIME
Starless and Bible-black.


OCTOMORE 10 SINGLE MALTS ANNOUNCED
October 2019
Islay’s Bruichladdich distillery has unveiled its latest series of heavily peated Octomore single malts, including the range’s youngest whisky released to date.
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Number 10: The latest Octomore line-up includes the youngest whisky in the series to date
The latest release of a series that began in 2002, Octomore 10 includes four single malts, three of which are available now, with Octomore 10.4 set to be released in January 2020.

Octomore 10.1 is described as ‘stripped back’ and the ‘benchmark’ of the series, and was distilled from Scottish barley in 2013.

Exclusively matured in American oak, it was bottled at five years old and 59.8% abv, with a peating level of 107 parts per million (ppm) and costs £125 per 70cl bottle.

Octomore 10.2, exclusively available in travel retail, was matured in a combination of first-fill American oak casks and third-fill French oak casks, the latter previously used to mature ‘the finest’ Sauternes dessert wine.

Peated to 96.9ppm and bottled at eight years old and 56.9% abv, it promises ‘a delicate balance between the tropical fruit notes of the Sauternes and the floral, fruity Octomore spirit’, with pricing yet to be revealed.

Octomore 10.3 was distilled in 2013 from barley grown on Islay in 2012 by farmer James Brown, and was matured for six years in ex-American oak casks.

Described as a ‘single field, single vintage, single malt’, it was peated to 114ppm and bottled at 61.3% abv. It costs £175 per 70cl bottle.

Octomore 10.4, available from January 2020, is the youngest Octomore release to date at three years old, having been distilled in 2016 from the 2015 barley harvest.

The whisky was matured in 28 virgin Limousin French oak casks, with a high toast designed to lessen the wood’s naturally high tannin impact.

Described as having ‘a dry fruit character that is impeccably well-rounded’, Octomore 10.4 will be bottled at 63.5% abv, with pricing yet to be announced.


Octomore.com
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1 FIRE EXTINGUISHER
4 DISTILLATIONS
Octomore X4+10
OCTOMORE
CONCEPT_0.2
X4+10

“This is a spirit born of pure curiosity...”

Adam Hannett, now Head Distiller, was there that winter’s day when we recharged the stills an additional two times and captured a middle cut at a perilous 89% alcohol.

Ten years on, after time in first-fill Bourbon, Oloroso and Rivesaltes casks, the strength has levelled at 70%. The smoke that is characteristic of all our super-heavily peated Octomore whiskies - in this case the barley was malted to 162ppm - is suggested in the finish.

Octomore X4+10 is:

Limited to 3000 x 500ml bottles
Available exclusively online.
Priced @ £150
Limited to 2 per person

We’ve been duly strengthening our webshop for this. If it gets overloaded, it should default to an orderly queue. Items will stay in baskets for half an hour for you to complete your purchase. Thank you for your ongoing support. It wouldn’t be Bruichladdich if we weren’t testing our limits...
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