Islay’s Bruichladdich distillery have today (Tuesday 2nd September) unveiled the 16th series of the legendary Octomore whiskies.
Octomore is the distillery’s super-heavily peated single malts. Whiskies from this range have seen some staggeringly high phenol levels based on their PPM (parts per million). First launched in 2008 - which had a pre-distillation PPM of 80.5 -, subsequent releases have been as hits highs of over 300 PPM.
For context, whiskies typically considered ‘very peaty’ such as Laphroaig or Ardbeg generally have a pre-distillation PPM of around 40-60 (though Ardbeg have put out experimental whiskies, such as the Supernova, which have had higher ppm levels).
There’s been some debate whether these sky-high PPM counts actually translate to a distinctly smokier whisky. Once you’re hitting the hundreds, how much difference does a few extra PPM make?
Nevertheless, Bruichladdich - a distillery that already had something of a cult following before the Octomore was conceived - and their Octomore range have been incredibly successful, with a large number of die-hard fans across the world. Which no doubt explains how the series is able to return for its 16th edition.
Speaking on the long-standing appeal of Octomore, Bruichladdich master blender Adam Hannett said: “Octomore exists to provoke and challenge, something that is on paper so polarising, it shouldn’t really work – it’s too young, too strong and too peaty - hence the Impossible Equation. But with each new Octomore expression, the spirit continues to surprise and delight with its depth, its campfire smoke and its incredible flavour profile.”
As with many of the recent series of Octomore, the 16th edition will feature four distinct single malts.
Kicking off this year’s releases is 16.1. Crafted using 100% Scottish Mainland Concerto Barley - malted to 101.4 PPM, the spirit spent five years maturing in ex-bourbon barrels before being bottled at 59.3% ABV. We’re promised ‘intense peat smoke with surprising delicacy’: salted caramel, honeyed melon and apricot are accompanied by an earthy minerality and lingering smoke.
The second release, 16.2, uses the same spirit as the previous expression, but utilises an entirely different cask selection for maturation. Bottled at 58.1% ABV after five years in a combination of Oloroso, Bordeaux wine, Madeira and Portuguese Moscatel casks, 16.2 boasts notes of caramelised sugar, roasted nuts, dried fruits, and sweet smoke.
Octomore 16.3 is a testament to the distillery’s commitment to supporting local farmers. Described as ‘the archetypal Octomore’ and an ‘ultra-high provenance single malt whisky’, 16.3 was crafted using only barley sourced from Octomore Farm near the distillery.
Hannett elaborates on the importance of this element to Octomore’s DNA: “The locally grown and harvested Islay barley takes the spirit in another direction. For me, whisky should evoke a sense of place, and the earthy, cereal-forward notes of Octomore 16.3 speaks of its island origins.”
This single farm barley has been peated to 189.5 PPM. The resulting spirit was then laid to rest for five years in a combination of Bourbon, Sauternes and Pedro Ximénez casks. We can expect ‘a symphony of honeyed malt, toasted grain and a distinctive earthiness meet delicate threads of smoke and salinity.’
These three whiskies are available now from the Bruichladdich website and selected retailers, with the expressions priced from £140 to £195.
The fourth and final whisky in the series will not be released until November. Octomore 16.4 is destined to be an e-commerce exclusive. Spirit made from barley malted to 189.5 PPM and matured in French virgin oak casks is said to ‘showcase the dynamic tension and ultimate harmony,’ with subtle earthy notes, toasted oak, roasted coffee and lingering smoke.
Regardless on where you stand when it comes to peated - or ‘super heavily’ peated - whiskies, Bruichladdich’s commitment to provenance and experimentation is certainly commendable in a whisky world where more orthodox practices are commonplace.
They’ve been rewarded for that commitment with an equally committed and loyal fanbase and more than 15 years of successful sales for the Octomore brand. And with the 16th edition being released, the Octomore hype train shows no signs of slowing down.
In other Bruichladdich news, distiller Adam Hannett was recently promoted to ‘master’ distiller after more than ten years with the company. Read more about that in our previous article “Adam Hannett Granted 'Master' Title.”
