Octomore, the ultimate peat whisky

The historic first Octomore was distilled on October 16, 2002, aged in Buffalo Trace bourbon casks, and bottled on December 7, 2008, with only 6,000 bottles produced.

Although it is on the low side by today's standards, it left a mark on the history of whisky by recording 131 PPM, which was revolutionary for that time.

Octomore 02.1 and 02.2 Orpheus have become one step more powerful at 140 PPM.

02.2 Orpheus is finished in a Château Petrus cask, one of the most expensive wines in the world, adding a unique sweetness. It is considered a masterpiece of the century, and by some, it is regarded as a great whisky, even considered the best in the world.

It once again shook the market with a wine cask finish that was uncommon at the time, and also won the Best Single Malt award at the Whisky Bible 2011. Despite producing only 15,000 bottles, it is referred to as a "dream bottle" among collectors, and its value continues to rise.

Phenol levels steadily increased from Octomore 03.1 (152 PPM) to 05.1 (169 PPM). During this period, Octomore was filled with an experimental spirit of "how much higher can we raise it?".

This is a series that continues to increase the phenol content following the 0.3 Series. Octomore 04.2 Comus, finished in Château d'Yquem Sauternes casks, is once again considered one of the greatest of all time, following Orpheus, and is one of the two pillars of Octomore.

The soft, sweet flavor of the wine cask enveloping the rough peat has established itself, demonstrating a formula close to the correct answer.

05.1 broke the record for the highest number of feet once again with 169 PPM, but there were also evaluations that it seemed to lack depth and complexity compared to the previous one.

It seems likely that the market has reached a point of fatigue due to the continuously rising PPM. Bruichladdich Distillery may have felt the need for a new challenge.

Since 2014, Octomore has started to have a systematic series structure of .1/.2/.3/.
The 06. series can be seen as a lineup that pays particular attention to malt character, and 06.1 and 06.2 were made using 100% Scottish barley.
06.2 was aged in Limousin oak casks that had previously aged Eau de Vie, a fruit brandy produced in the Aquitaine region before it became Cognac, and was released as a duty-free limited edition whisky with only 18,000 bottles produced.

06.3 (258 PPM, 5 years, 64.01 TP3T) was made using only barley produced at Octomore Farm and tested how local and terroir-centered characters would manifest in the peat.

This peat whisky surprised the world by achieving 258 PPM, the all-time record at the time.

It was the monumental first appearance of the .3 series using the 100% Isla Bory for the first time through numbering.

The Octomore 07 series has risen once again to 208 PPM, but it is evaluated as a series that has found maturity and balance.

In this series, various wine cask experiments were conducted. The 07.2, released as a duty-free limited edition, was aged in U.S. bourbon casks and finished in Rhône Syrah wine casks, while the 07.3 was finished in Ribera del Duero wine casks.

Octomore 07.4 garnered attention for being released with a special 7-year aging period. The .4 series has formed its own niche following due to the intense natural peat aroma resulting from aging in virgin oak.

Released to commemorate the 15th anniversary of Octomore, the 08. series has adopted the series name Masterclass. Unlike the other existing 5-year aged series, a key feature is that, with the exception of 08.3, the rest are aged for 8 years.

08.1 was produced in a limited run of 42,000 bottles, but there are reviews stating that it lacks the intensity of peat, perhaps due to the extended aging period of 8 years.

08.2, produced as a duty-free limited edition with 36,000 bottles, is said to have been aged for 6 years in three different styles of wine casks: French Mourvèdre casks with attractive intense red berry aromas and wild flavors, full-bodied experimental Austrian sweet wine casks, and the finest French Sauternes wine casks.

08.3 achieved complex flavors through aging in a blend of 56% bourbon casks and 44% wine casks (Pollock, Ventoux, Rhône, and Burgundy). It also holds the record for the highest peat content to date at 309 PPM.

09.1 and 09.2 recorded 156 PPM, while 09.3 showed 133 PPM, exhibiting lower figures than before. It appears that after concluding experiments to push peat to the extreme of 309 ppm in 08.3, the focus shifted from extreme numbers to a more balanced flavor profile. Perhaps this was a period that aimed for a "more accessible Octomore" while further accelerating the pursuit of perfection.

09.2, released as a Bordeaux wine cask finish, was produced in a limited run of only 12,000 bottles exclusively for duty-free shops.

The Octomore 10 series exhibited an even lower range of 88–114 PPM. The 10.1 was produced in a limited run of 42,000 bottles, while the 10.2 (duty-free limited edition) and 10.3 editions were produced in a limited run of 24,000 bottles. The 10.4 edition was produced in a limited run of 12,000 bottles.

Octomore 10.2 Edition was aged for the first four years in fresh bourbon barrels, then finished in Sauternes wine casks.

The 10.3 Edition is distilled in 2013 from barley harvested in 2012. Combining Islay barley grown in the humid and rugged Islay terroir with extreme smoke, it was aged for six years for the first time and matured exclusively in American oak barrels; by making the components of 10.1 and 10.3 very similar, this edition maximizes the distinct flavor differences resulting from the barley's growing region.

True to a .4 release, the 10.4 Edition used Virgin Oak, and strongly Toasting It is said to have used oak barrels from Limousin, France. Aged for just 3 years with a purity of 88 PPM, it brings out the intensity of virgin oak. Many reviews note the surprising rich complexity despite the 3-year aging period.

The 11.1 edition was produced in a limited quantity of 30,000 bottles, the 11.2 in 18,000 bottles, and the 11.3 in 18,000 bottles.

The 11.1 Edition was distilled using Scottish Concerto and British Propino barley, and then aged in domestic oak whisky casks used by Jack Daniel's, Jim Beam, and Heaven Hill.

The 11.2 edition was made by producing two batches of whisky, then mixing 251 TP3 T of the first batch of whisky and 751 TP3 T of the second batch of whisky.
The first batch was aged in European wine oak barrels produced in the Pauillac region of France. The winemaker reportedly blends Cabernet Sauvignon, Merlot, Cabernet Franc, and Petit Verdot.
The second batch was first placed in American oak barrels, then transferred to premium Cabernet Sauvignon aging casks in the Saint-Julien region of France and aged from May 2018 to January 2020, after which it was blended with the first batch for the last few months and aged before being released.

The 11.3 edition this time showcased the pure Octomore character with Islay barley produced at Octomore Farm's Irene's Field and 1st Fill American oak.

In the 12. series, 12.2 is considered the clear winner compared to the unremarkable 12.1 and 12.3. After aging for three and a half years in American oak barrels to build a solid foundation of fruit and floral aromas, it was transferred to perfect-quality Sauternes casks. For the following 18 months, the role of the Sauternes casks is to maximize the whisky's inherent fruit notes, and the 12.2 edition has certainly fulfilled that role. It has received favorable reviews for bringing back the Sauternes cask finish previously showcased in 04.2 Comus.

The 12.3 Edition was aged in Fernando De Castilla PX sherry casks, carefully selected by Bruichladdich, rather than in sherry-treated casks. Divided into two batches, the first batch aged in bourbon was blended into 751 TP3T, and the PX sherry aged batch was blended into 251 TP3T.

Like all .1 releases, the 13.1 Edition serves as the backbone of the series, but uniquely, it was re-cached from a first-fill bourbon barrel to a first-fill American oak in 2021. The re-caching effect is clearly evident, and the sweetness is emphasized.

The 13.2 Edition is regarded as the highlight of the 13 Series. Full-term aged in Fernando de Castilla’s Oloroso bouches, it is praised for showcasing a perfect harmony of peat and sherry. The intense peat aroma, perceptible even across the room, blends with strawberry shortcake, dairy milk, pistachios, and toffee. The long finish of orange juice, tar, and white pepper is impressive, while subtle yellow notes add complexity.

The 13.3 Edition maximizes the influence of the terroir by using Islay 100% grown in Octomore Farm's Lorgba field and Irene's field. First fill American whiskey It combines casks with second-fill European oak casks from Liberates, France and Rivera del Duero, Spain. It is considered the most complex and balanced release in the 13 series.

The 13.4 Edition was released as a Distillery Exclusive, sold only at the distillery. After aging for six months in first-fill American whisky casks, it was transferred to 300L virgin American oak barrels that had been toasted at high temperature. While it features toasted oak and honey, reviews suggest the peat is weaker than expected, leaving some wishing it had been aged for a few more years.

The 14.1 Edition was aged in 100% first-fill bourbon barrels. The peat is not overwhelming but is expressed in a sophisticated manner.

The 14.2 Edition features a blend of First Fill Oloroso Hoghead 40%, First Fill Amarone 16%, and Second Fill Amarone 44% casks. It is said to possess exceptional depth and complexity due to the diverse cask types, demonstrating remarkable balance despite its intense peat.

The 14.3 Edition boasts an impressive fitting level of 214.2 PPM. It was aged in first-fill American whisky 50% and second-fill wine casks 50%. It is praised for displaying surprisingly delicate smoke relative to its PPM.

The 14.4 Edition is a Distillery Exclusive that uses a unique cask called Colombian Virgin Oak. At 106 PPM, it has the lowest fitting level among the 14 Series. It is characterized by medical peat (chlorine, TCP, iodine), tropical fruit, and lemon/lime, but it is said to be difficult to pinpoint the distinct characteristics of the Colombian Virgin Oak.

The 15.1 Edition was matured in a combination of 721 TP3T first-fill bourbon barrels and 281 TP3T Richards bourbon casks. At 108.2 PPM, it is on the lower side by Octomore standards but remains powerful. Praised for being surprisingly easy to drink despite its 59.11 TP3T ABV, it is considered the most immediate and attractive release in the .1 series in recent years.

The 15.2 Edition marks the first attempt at a Cognac cask finish in the Octomore .2 series. After aging in second-fill wine 42% and second-fill bourbon 58%, it was re-casked in first-fill Cognac in 2023, featuring tropical fruit notes followed by Cognac grape jam and lavender A subtle hint lingers. There is a slight tannin and bitterness, but the sweetness of the cognac provides a unique balance.

The 15.3 Edition is regarded as a highlight and historic release of the 15 Series, recording the second-highest fitting level in history at 307.2 PPM, following the Octomore 8.3 (309 PPM). It was aged using a blend of First Fill Bourbon 69% and Fernando de Castilla First Fill Oloroso 31%. Remarkably, despite the 307 PPM, it features a smooth smoky character along with rich notes of vanilla cupcake, blackberry, and Christmas cake spice. It is a sophisticated masterpiece that unfolds with meaty, oily, and complex layers.

The 16 series uses Scottish Mainland Concerto barley (16.1, 16.2) and Octomore Farm's Churchfield barley (16.3). The theme of the series is elegance at low PPM and complex cask-type aging.

The 16.1 Edition has a pacing of 101.4 PPM, which is considerably low by series standards, but it is considered the most attractive .1 version in recent years. Matured in 100% first-fill bourbon barrels, it displays pure bourbon influences.

The 16.2 Edition features one of the most complex cask compositions in Octomore history. It made the bold choice of aging for four years in Oloroso and Bordeaux casks, followed by a final one-year finish in Madeira and Moscatel, Portugal. Master Blender Adam Harnett applied this combination to Octomore for the first time. It is said to be wine-forward with strong oxidized fruit characteristics, exhibiting a fortified wine character.

The 16.3 Edition is presented as a Provenance single malt using Concerto barley 100% grown at Octomore Farm's Church Fields. Although the fitting is quite high at 189.5 PPM, it is balanced by a combination of Bourbon, Sauternes, and Pedro Ximénez casks.

The 16.4 Edition is being released as an online exclusive. It is said to have been aged for five years in second-fill bourbon casks, followed by a second maturation in virgin French oak. With 189.5 PPM and 62.61 TP3T ABV, it is characterized by the dynamic tension and harmony of French virgin oak and heavily peated Islay barley. Notes of toasted oak, roasted coffee beans, dark chocolate, and sweet smoke are expected.