Octomore

SCOTCH SINGLE MALT WHISKIES > O

OCTOMORE

Aged 5 years

62,5 %
EDITION : 0 2   P P M 140
OCHDAMH   - MOR
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

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.

Distilled in Bruichladdich’s tall, narrow – necked stills, it is a velvet glove round an iron fist

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

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.

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

OCTOMORE

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.

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.

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

Rémy Cointreau

2012 - present

Bruichladdich Distillery Company

Murray McDavid Whisky

2008 - 2012

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.

OCTOMORE EVENT HORIZON, FÈIS ÌLE 2019

SCORE

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.

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.

3 MEN

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...

OCTOMORE 10.4 - THE MOST DARING OCTOMORE TO DATE?

In October 2019, we announced the 10th series of our super-heavily peated single malt whisky. Featured within the line-up, our Octomore 10.4 is perhaps the boldest whisky we have ever released.

The liquid features:

Malted to 88ppm

Aged 3 years

Matured full term-in Limousin Virgin Oak casks

Bottled at 63.5% abv

In essence, this single malt is super-heavily peated, high strength, high tannin, high toast, and is the youngest Octomore ever to be bottled. If that doesn't get you excited, its because you haven't tasted it yet!

Octomore 10.4 is limited to 12,000 bottles and is shipping globally now. For the chance to purchase before they sell out, contact your local retailer or order today from our online shopBRUICHLADDICH

OCTOMORE: EEN ERFENIS IN DE MAAK

BIJ HET MAKEN VAN WHISKY

FEBRUARI 2019/DOOR CHRISTY MCFARLANE

DEEL ÉÉN: BOOM & BUST

Islay heeft een lange traditie van whisky maken. In veel kringen, dat draagt een gewicht en gravitas dat erfgoed gelijk is aan kwaliteit.

Voorbij de borderline cheesy marketing gebruikt in de hedendaagse verkoop literatuur, de traditie van whisky maken op Islay betekent dat kennis wordt doorgegeven van generatie op generatie, soms binnen gezinnen. Het kan een uniek perspectief bieden met betrekking tot de contrasten in technieken van toen tot nu.

"Whisky werd vroeger met tijd en zorg en respect gemaakt", hoor je. "Het werd niet gedwongen door een still en zo efficiënt mogelijk gemaakt. Er zaten geen mensen voor een bedieningsbord die knoppen onder de airco drukte." Als je ver genoeg teruggaat, naar de 19e eeuw zeg je, zijn er documenten die de suggestie ondersteunen dat het maken van whisky in 'de goede oude tijd' werd gedaan met meer inspanning, meer arbeid, maar ook meer onzekerheid. Het personeelsbestand was driemaal wat het is in de meeste Schotse distilleerderijen vandaag, en praktijken die hield geest consistent werden zelden toegepast. Het proces was verre van 'geoptimaliseerd' met moderne machines, maar geleidelijk aan werden marginale winsten gezocht, ook waar hoogrenderende gerst kon worden geproduceerd.

De oudere generatie hier zal trots commentaar geven op gerst wordt gebracht uit India, zelfs zo ver weg als Australië, als gevolg van de grote erwt grootte, het gemak van mouten en de uiteindelijke opbrengst per ton alcohol. Dat wil niet zeggen dat alle gerst werd geteeld buiten het land, maar door de jaren 1960, in een wereldwijde supply chain die commercieel werd aangedreven, was het gemeengoed om de component die het meest gunstig was te kopen, in plaats van wat werd gefokt op uw deur. Denk outsourcing langs de lijnen van de huidige staalvoorziening.

Om context te geven aan de tijd en plaats van de tijd van deze gerst werd gebracht naar Islay, distilleerderijen werden nog steeds gebruikt als fabrieken om de onderdelen voor mengsels te produceren. De prijs van whisky werd vaak bepaald door een ander in de keten, en eigenaren werden gedwongen om whisky goedkoop te maken en ten gunste van consistentie. De geest moest worden gecombineerd met de gedistilleerde dranken van andere distilleerder; een mengsel van goedkope graangeest met enkele single malts inbegrepen voor robuustheid en smaak. Er was geen hoofdrol voor single malts binnen een blend noodzakelijkerwijs, geen openlijke marketing voordeel voor de naam van de distilleerderij en dus de verleiding om alcohol ontgroeid elke wens om die geest zo smaakvol mogelijk te maken.

Het was een boom en buste industrie, waar trends voor specifieke soorten dranken, wereldoorlogen, en een verbod beweging kon openen en sluiten distilleerderijen in een kwestie van weken. De commerciële wendbaarheid van distilleerders bepaalden hun overleving. Een industrie links afgemat door de economische neergang is een noodzakelijkerwijs 'lean' industrie, een waar een ruimte voor fouten niet langer wordt getolereerd en waar de veilige weg is de enige weg.

Deel 2: STRATEGIE VOOR HOOG RISICO

Toen Bruichladdich in 1994 werd overgenomen door het bedrijf dat alle werknemers op twee na overbodig maakte, deden ze de huidige eigenaars een plezier. Niet de gemeenschap natuurlijk, dat was catastrofaal, maar whisky's toekomst was verre van veilig in dat decennium. Massa samensmeltingen voorafgaand aan de jaren '90 betekenden vele ondernemingen met een portefeuille van distilleerderijen onder hun vleugel, met weinig behoefte aan hen zaten. Er was geen vereiste voor Bruichladdich te lopen een halve week, laat staan een volledige, en kritisch, geen noodzaak om het te upgraden. In een lateraal vriendelijke draai van het lot, de beslissing om Bruichladdich te sluiten en de productie eisen elders richten redde onze traditionele Victoriaanse machines van wordt gescheurd en vervangen door bedieningsborden met knoppen, gesloten gegarneerde mashtuns en roestvrij stalen washbacks.

De (her)oprichters van Bruichladdich kochten in het jaar 2000 een droevige staat. De rest van hun verhaal is goed gedocumenteerd. Wat niet zo vanzelfsprekend is, is dat single malts nog steeds aan kracht kregen. Het was zeker niet de verfijnde en bloeiende wereldwijde business is het nu, en het was aantoonbaar gedomineerd door slechts een paar belangrijke spelers.

Dus in 2000, het was een hoog risico strategie om een distilleerderij die bucked de trend van efficiëntie over de opbrengst en zwaar investeren in kwaliteit niet kwantiteit te introduceren. Uitgaven honderden en duizenden ponden op een goede kwaliteit hout, smaakvolle gerst - niet noodzakelijkerwijs dat met de grootste rendement in de opbrengst - en het houden van dingen zo traag als traag zou kunnen zijn, zou gewoon zijn beschouwd als slechte zaken. Neem het schilderachtige feit dat je moest wachten ten minste drie jaar voor Scotch te rijpen, vaak langer, voordat je een monetaire terugkeer te zien of bewijs dat deze keuzes zijn de juiste, en je je voorstellen waarom de industrie keek op in bemusement op Bruichladdich. Deze gedurfde kosten in vergelijking kan ook verklaren waarom de distilleerderij wankelde op de rand van de winstgevendheid voor jaren.

Deze huidige trend van het eten van lokale en met transparantie over ingrediënten bestond niet op grote schaal niet. In feite, wat de meeste mensen wilden was consistentie en erkenning van hetzelfde product van Beijing naar Bogota. De gedachte om variatie en nuance te introduceren, zich te onthouden van processen van chill filtratie en karamelkleur was belachelijk.

Deel 3: COMPROMISloze MAVERICKS

Heeft dit iets te maken met Octomore? Nou, ja. Als je 's werelds zwaarst geturfde whisky neemt, het op een hoge sterkte, lage leeftijd bottelt, niets toevoegt en niets wegneemt, zou je wel eens een recept voor een ramp kunnen hebben. Octomore is nu, met het voordeel achteraf, een succes. Het is uitgegroeid tot een volledige serie met een enorme erfenis achter de rug. Elke uitdrukking is een zintuiglijke verkenning van de opgedane kennis. Ware het niet voor die oorspronkelijke compromisloze beslissingen, de pure, hardnekkige strijdlust om altijd te investeren in de best mogelijke smaak, dan heb je misschien wel een eendimensionale veenexplosie. Er zou geen vette unctuousness van lokale gerst, geen levering van Europese eik in de pakhuizen of de hoogste selectie van kuiperages geweest zijn. Er zou geen lange langzame fruitige fermentatie, geen druppelen distillatie en geen handmatige snijpunten die gebaseerd op de kennis van een stillman over timings ingesteld op een computer. Er zou weinig controle zijn over onze gewenste, evenwichtige smaak als we een nummer op een spreadsheet zouden produceren in plaats van een smaak in een glas.

Was alle ideologie anders geweest, die eerste fles 01.1 kan jammerlijk hebben gefaald, voordat Octomore ooit naam maakte.

Dit is een lange adem manier om te zeggen dat toen Octomore voor het eerst werd gemaakt, het een enorm risico was. Alleen een distilleerderij die echt ondernemend was, met een enorme tolerantie voor experimenten en mislukking, had het in de serie kunnen maken die het vandaag is, met een bereik dat de fundamenten van elke fase van het whiskyproces in vraag stelt. Kenmerken gevierd in deze meest recente serie van 's werelds meest geturfde single malt, die die ras en pionier herkomst omarmen, kon alleen worden gemaakt door compromisloze buitenbeentjes ver weg voor hun locavore tijd

OCTOMORE-NUMMERINGSSYSTEEM

IN DE DISTILLEERDERIJ

FEBRUARI 2019/

DOOR CHRISTY MCFARLANE

Er zijn weinig harde en snelle regels in onze distilleerderij. Toewijding aan onze diepgewortelde filosofie is niet onderhandelbaar, maar in bepaalde omstandigheden is een onderliggende geest van kattenkwaad gebruikelijk. We zijn gevoelig voor aanvallen van bizarre bottelingen of een fout hier of daar (zoals die T in Hannett op de Octomore OBA tin). Ongeacht onze minzame blunders en chaos op laag niveau, proberen we af en toe reden en logica. Als het gaat om het nummeringssysteem van onze Octomore-serie, zijn we de afgelopen jaren in een ritme terechtgekomen.

– Onze Octomore .1 edities worden gedistilleerd uit 100% Schotse gerst. Ze zijn voornamelijk gerijpt alleen in ex-Amerikaanse eiken, in verschillende percentages van ex-bourbon en ex-Tennessee whisky vaten. Ze zijn de ruggengraat van elke nieuwe serie als ze tonen het rauwe karakter van de schone Octomore geest in evenwicht met de bescheiden Amerikaanse eiken invloed.

– Onze Octomore .2 edities worden gedistilleerd van 100% Schotse gerst volgens hun .1 tegenhanger. Cruciaal is dat ze worden onderscheiden door een Europese eikenrijping. Denk aan ex-Amarone, ex-Sauternes, ex-Oostenrijkse zoete wijnen en dergelijke. Elke editie heeft een andere samenstelling van vaten, en de beslissing ligt in het lot van onze hoofddistilleerder.

– Octomore .3 edities worden gedistilleerd uit 100% Islay gerst. Ze zijn enkele landgoed, enkele vintage bottelaars gedestilleerd uit gerst geteeld op vriend en boer James Brown's land. Octomore boerderij ligt ongeveer twee mijl ten zuiden van Bruichladdich Distilleerderij. De naam voor het assortiment is afkomstig van deze boerderij, waar de Montgomery's ooit gedestilleerd. Deze whisky's worden over het algemeen gerijpt in een mengsel van ex-Amerikaanse en ex-Europese eik, onder voorbehoud van verandering voor elke editie.

– Onze .4 editie werd voor het eerst geïntroduceerd in onze7e serie van 's werelds zwaarst geturfde single malt. .4s introduceren de invloed van de tannine, kruidige, bruutheid van Virgin Oak. Deze edities kunnen beschikken over een Virgin Oak rijping die wordt gecombineerd met Amerikaanse eik, of af en toe geven ons een glimp op full-term Virgin Oak rijping. Af en toe, gewoon om je op je tenen te houden, wisselen we de .4 met een Tienjarige. Simpel, niet

OCTOMORE THE 13TH SERIES

Octomore has defied received whisky wisdom since the single malt was first released in 2008. Matured for five years, always super-heavily peated and bottled close to cask strength, Octomore’s surprising elegance led us to define it as “The Impossible Equation”.

Is it the barley’s provenance and the unique terroir of where it was grown, the varying peat levels, the seaside maturation, or the expert cask management that help achieve the impeccable balance in each youthful drop?

OCTOMORE 13.1

Distilled from 100% Scottish barley, Octomore 13.1 is malted to 137.3 PPM. After five aged years in first fill ex-American oak casks, the spirit was then recasked into yet more fresh, first fill ex-American oak casks in 2021 giving a flavour injection of dark toffee, coconut and vanilla.

OCTOMORE 13.2

Distilled from the same batch of Scottish barley as 13.1 – and malted to the same 137.3 PPM - this five-year-old spirit has spent its entire maturing life in Oloroso butts from Fernando de Castilla, Spain. Its Islay maturation gives the spirit a salty tang, with nutty, citrus orange and dried fruit notes.

OCTOMORE 13.3

The Concerto barley for this release was grown on Octomore farm on Islay, and malted to 129.3PPM. It has matured in first fill American Oak and European ex-Rivesaltes and Ribera del Duero casks. Subtle yet complex, expect vanilla and brown sugar, counterbalanced with fresh and round green fruit notes.

OCTOMORE 13.4

Introducing the final single malt offering in the Octomore 13 series, Octomore 13.4.

Distilled from 100% Scottish Mainland Concerto barley, this limited edition explores the astounding flavour produced when Octomore is influenced by American Virgin oak.

With notes of toasted oak, sweet vanilla, toffee and spice balanced with Octomore’s signature smoke, this latest release continues to push the boundaries of whisky making.

Bruichladdich Distillery releases Octomore 13.4

Bruichladdich Distillery has unveiled the final single malt offering in its Octomore 13 series.

February 1, 2023

Whisky

A distillery exclusive, Octomore 13.4 joins the super-heavily peated 13.1, 13.2 and 13.3 to complete the collection.

Octomore 13.4 is distilled from 100% Scottish Mainland Concerto barley and malted to a heavily peated 137.3 PPM.

Bottled at 61.6%, the spirit has matured in first fill bourbon casks, filled back in 2016, before being recasked into American Virgin oak casks later that year.

Providing a compelling comparison within the Octomore portfolio, the latest 13.4 release uses the same batch of barley as Octomore 13.1 and 13.2 and is also malted to 137.3 PPM.

Octomore

With each whisky matured for five years, the differentiation is all down to each specific maturation profile, with the 13.1 matured in fresh ex-American oak casks and 13.2 in first fill Oloroso butts.

The release of Octomore 13.4 provides a unique opportunity to compare the spirit with its predecessors, showcasing the striking difference that the cask type can impart on the liquid.

The American Virgin oak casks have a high toast level specific to Octomore 13.4’s five-year maturation, adding to the whisky’s signature smoky character.

Imparting a wealth of flavour, the American oak brings complexity and depth to the single malt, with notes of toasted oak, sweet vanilla, toffee and subtle spice.

7 of the best new and classic Scotch whisky books

Bruichladdich Distillery Head Distiller, Adam Hannett, said: “Completing the Octomore 13 series, the 13.4 edition once more demonstrates the delicate balance of intense peak smoke with our elegant signature style.

"The maturation profile combined with strong peat levels and cask strength has resulted in a truly unique and complex single malt.”

The team say "in each new Octomore series, the distillery explores the very limits of single malt whisky.

"Distilled with quality not quantity in mind, the experimental collection of limited bottlings continues to push the boundaries of whisky making, exploring barley provenance, terroir, varying peat levels and cask management in the pursuit of flavour. "

OCTOMORE

THE 14TH CHAPTER OF EXTRAORDINARY

Our story is one of exploration and discovery.

With Octomore, we reach for the outer edges of this creed.

Born of restless, inquisitive minds, this 14th captivating series once again upends whisky making convention.

Fresh, imaginative combinations of barley provenance, intense peat levels, and casks with their own rich histories, create powerful, enduring experiences that arrest the senses.

While seemingly irreconcilable distilling principles are resolved with elegance, imagination, and flair.

Octomore 14.1

Octomore 14.1 offers not only a reference for the series, but essential context for the other expressions. Born of 100% Scottish barley and malted to 128.9 PPM, the oak influence of first fill ex American whiskey casks is subtle yet intrinsic to its character. From within its signature peat smoke, hints of citrus emerge, weaving gently through notes of vanilla and sweet caramel.

Octomore 14.2

Sharing barley provenance and peat intensity with the 14.1, five years in Oloroso and Amarone casks take Octomore 14.2 in a different, but no less intriguing direction. Peat smoke and sherry are famously complementary, resolving in a robust, savoury flavour. Notes of red currents, rich fruit cake and roasted coffee are enveloped in a rich, resonant peat smoke.

Octomore 14.3

Completing the trinity, Octomore 14.3 offers adventurous souls a vivid and powerful flavour. Anchored by super-heavy peat and harvests exclusively from its island home, the 14.3 is matured in a combination of bourbon casks and second fill wine casks, to an unrepentant 214.2 PPM. Aromas of hot, sweet mash join notes of sweet vanilla, toffee, and delicate earthy smoke, providing the collection with a bold, unforgettable finale.

EXPLORE NOW

d and fast rules at our distillery. Commitment to our deep-rooted philosophy is non-negotiable but in certain circumstances, an underlying spirit of mischief is customary. We're prone to bouts of bizarre bottlings or an error here or there (like the one T in Hannett on the Octomore OBA tin). Regardless of our affable blunders and low-level chaos, we occasionally attempt reason and logic. When it comes to our Octomore series' numbering system, we've fallen into a rhythm over recent years.

– Our Octomore .1 editions are distilled from 100% Scottish barley. They have been primarily aged only in ex-American oak, in varying percentages of either ex-bourbon and ex-Tennessee whiskey casks. They are the backbone of each new series as they demonstrate the raw character of the clean Octomore spirit balanced with the modest American oak influence.

– Our Octomore .2 editions are distilled from 100% Scottish barley as per their .1 counterpart. Crucially, they are differentiated by a European oak maturation. Think along the lines of ex-Amarone, ex-Sauternes, ex-Austrian sweet wines and the like. Each edition has a different composition of casks; the decision is solely and utterly in the hands of the Head Distiller.

– Octomore .3 editions are distilled from 100% Islay barley. They are single estate, single vintage bottlings distilled from barley grown on friend and farmer James Brown’s land. Octomore farm lies around two miles south of Bruichladdich Distillery. The name for the range originated from this farm, where the Montgomery family had an ill-fated distillery in the early 19th century. These whiskies are generally matured in a mixture of ex-American and ex-European oak, subject to change for each edition.

– Our .4 edition was first introduced in our 7th series of the world’s most heavily peated single malt. The .4s introduce the influence of the tannic, spicey, brutishness of Virgin Oak. These editions can feature a Virgin Oak maturation that is combined with American oak, or occasionally give us a glimpse at full-term Virgin Oak maturation. Occasionally, just to keep you on your toes, we swap out the .4 with a Ten Year Old. Simple, no?

EXPLORING THE NUANCES OF CASK MATURATION

Introducing Octomore 14.4, the much-anticipated final single malt of our 14th annual series. A whisky that not only completes the collection but embarks on a daring voyage into uncharted territory, further challenging whisky conventions. Distilled from 100% Scottish Mainland Concerto barley, the five year old spirit is malted to 106 PPM before being bottled at 59.2%

In a distillery first, we’ve taken our renowned super-heavily peated Octomore spirit and matured it exclusively in Colombian Virgin Oak casks. A cask type largely unexplored in the Scotch whisky world, its tight grain releases a medley of sweet vanilla and caramel notes, beautifully harmonising with Octomore's signature peat smoke.

The result? Octomore 14.4 is a symphony of depth, complexity, and innovation. With various toast levels of Colombian Virgin Oak, from light toasts to intense charring, we’ve masterfully married these casks to showcase the profound influence of oak preparation on the spirit. The nose opens with toasty caramel and resinous oak, seamlessly transitioning to a palate of sweet vanilla and floral undertones. All culminating in a finish that is simultaneously rich and smoky.

Adam Hannett, our Head Distiller, reflects on the creation of Octomore 14.4: “This is the first time we have ever experimented with Colombian Virgin Oak casks, and we had no idea how the super-heavily peated Octomore spirit would take to the oak. We trialled different charring and toasting levels to find the perfect balance, honing our knowledge on these single cask variations and the incredible influence these subtle nuances can have on the final spirit."

This limited edition, Distillery exclusive is the rarest Octomore in the 14th annual series and is available only at Bruichladdich Distillery and Bruichladdich.com

Octomore single malt has defied perceived whisky wisdom since its launch in 2008. Matured for five years, always super heavily peated and bottled close to cask strength, Octomore’s surprising elegance has led us to define it as The Impossible Equation.

An experiment which pushes the boundaries of whisky making, the series explores the influence of terroir, cask management and varying peat levels on the final flavour – with each single malt having its own distinct and unique character.

EDITION 15.1

A medley of vanilla, custard, sweet charred oak, and earthy smoke. Distilled from 100% Scottish barley and malted to 108.2 PPM. This super heavily peated single malt showcases the profound influence of high intensity peat and first-fill bourbon barrels.

EXPLORE 15.1

EDITION 15.2

Discover the interplay of nutmeg, toasted oak, and caramel. All balanced with elegant peat smoke. Octomore 15.2 is where refinement meets intensity. Distilled from 100% Scottish barley, malted to 108.2PPM, and matured in a combination of wine, bourbon, and ex-cognac casks.

EXPLORE 15.2

EDITION 15.3

A deep dive into bold layers. Smoked cinder toffee, to ripe fruits and creamy vanilla. Distilled from Islay grown barley, only 2 miles from the distillery, and malted to a staggering 307.2PPM. Each dram is an adventure waiting to be explored.

EXPLORE 15.3

"This is a whisky which is layered and complex, there’s nothing else like it. Creating a brand new Octomore series each year, which is unique and distinct, is a welcome challenge. It is a moment to pause, reflect, question, and keep pushing. Who knows what will come next."

Adam Hannett, Head Distiller

Completing Octomore Series Fifteen, an expression that captures the essence of time and Islay’s raw beauty.

Aged for a decade in our Islay warehouses, Octomore Ten Aged Years has developed a layered complexity, balancing intense peat with refined depth. Its unique maturation in first-fill bourbon, Pineau des Charentes, second-fill Pedro Ximénez sherry butts, and first-fill red wine casks offers rich, warming notes and a flavour journey unlike any other.

Immerse yourself in notes of dried fruit, butterscotch, and caramel on the nose, followed by a palate of sweet smoked fruit, vanilla, and manuka honey. The finish lingers with wood spice, coffee, and delicate peat smoke and charred oak. Distilled from 100% Scottish barley, matured for ten years, and bottled at 52.2% ABV and 107 PPM, this release embodies patience, complexity, and unmistakeable character.

“Showcasing the versatility of this elegant spirit, Octomore Series 15 Ten Aged Years has patiently matured on the shores of Lochindaal for the past decade. The quiet passing of time, together with the incredible influence of cask, has helped to shape this latest expression. The specific combination of casks bring sweet fruits, toasted oak and butterscotch, which works amazingly well with Octomore’s unmistakeable dry peat smoke.”

— Adam Hannett, Head Distiller

Octomore Series 15 Ten Aged Years is now available exclusively at Bruichladdich Distillery and our website.

Octomore Series Fifteen

Octomore single malt has defied perceived whisky wisdom since its launch in 2008. Matured for five years, always super-heavily peated and bottled close to cask strength, Octomore’s surprising elegance has led us to define it as The Impossible Equation. An experiment which pushes the boundaries of whisky making, the series explores the influence of terroir, cask management and varying peat levels on the final flavour – with each single malt having its own distinct and unique character.

Octomore 15.1

£140.00

The backbone of each Octomore series, the 15.1 is the necessary comparison from which the other expressions oscillate.

Peated to 108.2 PPM and distilled from 100% Scottish barley, in a combination of bourbon barrels and re-charred ex-bourbon casks. Demonstrating refined strength of character, balancing smooth vanilla custard and sweet charred oak with heady peat smoke.

Discover 15.1

Octomore 15.2

£155.00

Peated to 108.2 PPM and distilled from 100% Scottish barley, matured in a combination of wine, bourbon, and cognac casks. This unique trifecta adds layers of intrigue, resulting in a complex yet exceedingly elegant single malt Scotch whisky.

Discover 15.2

Octomore 15.3

£195.00

At 307.2 PPM, Octomore 15.3 is our second most heavily peated release to date. Using 100% Islay barley, matured in bourbon casks and Spanish Oloroso hogsheads. Formidable smoke is countered by ripe fruit from its patient distillation.