Octomore 11.3

It’s December 2020 and I’m ending the year with a new whiskey daily. This is my personal whiskey advent calendar. +7! (My kids showed me how advent calendars work.) Dec. 25, 2020 This is the true story of my introduction to scotch in December 2020. I’ve brought everyone who gave me suggestions along for the ride. I call this one: “’s Song,” by Drink-182 I never imagined this day would come My Rip Van Winkle is packed away My BTAC’s are on the floor by the wall I never managed to collect them all I took two years, then rushed it This Octomore is in my glass I’m too impressed not to offer A place for my scotch collection I never opened OBSK 2019 had more bourbon days Days when scotch seemed dull to me I couldn't wait to tell a friend California still stinks, Scotland's alright The trial ended, bourbon was the victor I couldn't wait to prove to you all Please tell a friend this is all their fault I never thought I'd consume roast beef Tell a friend I appreciate the peat I made space for Compass Box You guessed it, a friend Still can't pronounce: “Bunnahabhain” Thanks for the recommendation, friend, anyway I found a home in a Dalmore group A friend, that one is your fault I never opened OESK I passed on Blanton’s recently The day I got this 11.3 What is happening to me? The world is bigger than KY The conflict is over, scotch persevered Now I'm drinking Highland Park I can blame a friend for that one Nose is the same as my memory of Octomore 10, but that's not bad. I wish I could compare them. It's tangy steak sauce, orange, brisket. This is incredible. Palate matches the nose. This is the most savory thing I recall drinking. It feels rich and oily, and by the end, you might imagine actual meat chunks swirling within. That sounds unappealing, but I mean it as praise. Flavors include heavily smoked barbecue, steak sauce, black pepper. Occasionally, I detect caramel. Finish lasts. It's the same smoked barbecue, but with spicy barbecue sauce at the end, particularly on the roof of your mouth. This feels like an upscale meal. I could genuinely drink this powerhouse all day long. The entire package was amazing. I felt similarly about the 10 year, but I suspect this Octomore has a richer flavor and thicker mouthfeel. This matches the flavor profile so perfectly, that I can't imagine Octomore 10 being as good solely on that point. Eager to try the 11.1 soon, because, again... what did you guys do to me? Seriously though: thanks to you mentioned above and many others for leading me into the scotch world this December. It's been enlightening and very rewarding, and I'm very grateful to you all! It's the season. My daily whiskey choice is up in the air, so if you're reading this and there's something easily available you want me to enjoy/endure this holiday season, leave it below. Happy whiskey holidays to all, and to all a beer flight!

Score: 17/23 Nose: A punch of peat and smoke, yet delicate, revealing vanilla, apple, and pear notes. It possesses a nectar-like quality. Hints of roast pork with salt and a touch of black pepper. Palate: Intense peat upfront, softening to floral vanilla apple pear flavors, then the peat returns with smoke and black pepper. It lingers, blending salted roast pork with the floral vanilla fruitiness. Exploring the peat further reveals a dry, bitter tartness, with undertones of anise and emerging herbs. It's warm but not harsh. As it sits, the pork's saltiness intensifies, joined by a brine character. Finish: Peat, a subtly floral pear with a juicy nectar quality, and vanilla. Faint pork with salt, black pepper, and mild brine. - Summary - This appears to be another novelty spirit. The underlying spirit is decent, but it's young and lacks significant complexity. It offers pleasant core flavors, and I appreciate the powerful peat impact, but that's its sole defining characteristic. Compared to Amrut Peated (17/23), this offering is less mature and balanced, with less depth. While the roast pork note is beneficial, the youthfulness and sweet nectar are unfortunately prominent, strongly evoking Kilchoman. As a comparison, Laphroaig 10 (18/23) was tasted alongside. The Laphroaig was less distinct but certainly more mature and complex. Nikka From The Barrel (17/23) provides a richer experience with smoother complexity. This spirit is more assertive, featuring more campfire character and, naturally, more peat. The quality difference between the two is not substantial. The Shin 10 (16/23) is remarkably similar. Both exhibit youthful sweetness followed by another distinct element. For The Shin, it's primarily mizunara; for this spirit, it's the campfire and peat. I slightly prefer this one, but the distinction is minimal. Still contemplating the nuances. Bruichladdich Octomore 10.4 delivers more impact and intensity than this, with a bolder flavor profile but also greater heat. The question remains whether its relative smoothness is an advantage or disadvantage. Ardbeg 10 (16/23) is more complex and mature. Initially, I favored the Ardbeg, though it possesses a lightness that this lacks and doesn't develop complexity in the same manner. It's a difficult comparison. This spirit rates a 16 or 17. Ultimately, its quality is competitive with Nikka From The Barrel and Amrut Peated, warranting a 17. However, it doesn't quite reach the level of Ardbeg 10. With the addition of water and time, further complexity emerges, extending into the finish. Considering this, I believe it surpasses the Ardbeg and earns its (modest) 17 rating. Upon revisiting for the final sips, my initial assessment holds. I am now more confident in the 17 rating, though I don't see it reaching an 18. My thanks to the individual who shared this dram!

Nose: This presents quite unexpectedly, offering earth and smoke, but due to its youth and resulting lower brine levels, it's richer and more herbal. I detect a distinct, soft mint and thyme. Despite its high proof, the aroma is very inviting and not overpowering. It has a bready quality with vanilla beans, a slightly floral and grassy note without harshness. There's pickled ginger, very subtle honeyed grains and citrus peels, and a dense, creamy sensation reminiscent of salted cultured butter. Palate: The dense, rich, rounded earth and peat are present, with the source of the mint revealing itself as phenol, creating a slightly numbing sensation likely from the alcohol and phenol. Toasted, honeyed cereal grains are noticeable. The ginger reappears, along with sweet orange peels, coffee, and chocolate. It evokes peach cobbler with vanilla ice cream and a mint sprig. A touch of iodine and brine emerge without dominating. It's effervescent, with notes of Gros Michel bananas and strawberries. The balance, considering the heavy peat, is remarkable. The entire palate is coated in a rich, oily character, with the mid-to-back palate particularly vibrant. The alcohol provides the high notes, while the midrange stands out, grounded by barley and peat. The mouthfeel is medium-heavy. Finish: A thick layer of ethanol, Meyer lemons, earth, and smoke. Hints of mint ice cream, fresh wheat bread, and cream. Buttered cornbread with honey – a sweetened grain character with cream that ebbs and flows. Apricots and peaches also appear intermittently. Chocolate, leather, and espresso mingle as the finish persists for a considerable duration. A beautiful display. Other notes: I selected this bottle as my Christmas present to myself and am thrilled with the decision. The peat doesn't present as expected, and its youth is certainly not a drawback. The density, richness, and depth are excellent, delivering precisely what the label promises: an intense experience. As it continues to open in the glass, it evolves further, intensifying with each sip, the oils adding another dimension. It's not for everyone, but if you have the means and enjoy the more intense offerings from Islay, I'd recommend it. Its quality tempts me to explore other expressions in the range, even from previous vintages, or perhaps acquire another bottle of this one. A truly enjoyable bottle.

Whenever I encounter an expensive whisky, I can't help but consider my grandmother's reaction. She grew up her entire life in a small rural Indian village without modern conveniences. They relied on what they grew, sold the surplus, and hoped for favorable harvests. Grains had a hierarchy of value, with wheat at the top. I can only imagine her response to a family member spending a significant amount on a bottle of whiskey (though in this instance, it was a sample vial I acquired). I envision her exclaiming, 'You spent that much on alcohol?! Have you lost your mind? And it's not even made from wheat, but barley? And fermented? Once fermented, it's unusable for my livestock – just compost! What an imbecile!' I can also picture her using her rubber slippers to strike me repeatedly. However, this is what I would convey to her: Grandma, this particular pour is exceptional. The nose offers burnt charcoal and mere embers of cooked meats. On the palate, it's akin to sipping roast beef stew with a lemon slice. The flavors meld beautifully, despite its mere five years of age. It's as if the finest roasted or charbroiled meats were liquefied. She would likely strike me again, this time with a wooden dough roller, stating, 'You foolish villager, we are vegetarians. We don't harm the animals that provide milk and aid in plowing fields. And you turned that poor creature into soup?!' Yes, it would unfold precisely like that, and the public chastisement would be well worth a taste of this.

The aroma is packed with strong notes starting with coffee-rubbed smoked brisket, lemon gelato, and burning hay bales, then toasted marshmallow, dark chocolate-covered almonds, and coastal rocky minerality. This is followed by sautéed cinnamon apples and candy peach rings, transitioning to ginger, popsicle sticks, and gauze bandages, accompanied by a potent ethanol burn. The taste presents a rich, creamy mouthfeel beginning with a mild spice that rapidly gives way to pear tart, coffee-rubbed brisket, and charred lemon. Next are dark chocolate mocha, burning hay, and coastal rocky minerality, followed by sautéed apples and nectarines, then transitioning to ginger, black pepper, and gauze bandages, with a significant ethanol burn. The finish is lengthy with dark chocolate-covered candied bacon, espresso, light ocean brine, burning hay, sautéed apples, candied lemon peel, ginger, popsicle sticks, and gauze bandages, lingering for several minutes. Much like the 11.1, this required about 20 minutes to open up, as the ethanol dominates the flavors upon initial pouring. However, with time and a few drops of water, those intense and rich flavors emerged, led by earthy spice-rubbed smoked meats, followed by candied citrus, hay, ocean brine, and mild spices that carry over to the palate. It offers better balance than the 11.1, with lighter spice and sweeter fruits, finishing long with candied bacon, earthy spices, and sweet creamy fruits. At approximately $250+, this was an extravagant purchase that I felt was justified after a friend kindly shared a pour with me. I would advise anyone curious to try it before committing to a purchase.

Overpowering vegetal peat on the nose. I feel like it just burns my nostrils - extremely overwhelming. Sharp phenol. It smells like moss, dampness, with an odor of turnips. A hint of sage. Rock salt and black pepper. It's extraordinarily pungent and the scent lingers. Perhaps a hint of cabbage. Smoked fish. Iodine and antiseptic. One doesn't "nose" this; one endures it, trying to uncover its secrets. On the palate - dense herbal smoke, but it's dry smoke - sage. Peat, phenol. Very strong, but considerably milder than I anticipated from smelling it. Salt and crackling white peppercorns. An unexpected hint of caramel, with fresh barley, crispy salted barley crackers, a hint of shortbread - a surprising taste of Stroopwaffels. I was not at all expecting the sweeter flavors, though they are most welcome and a pleasant surprise. I detect the vegetal radish/turnip flavors in the finish. The finish is extremely long - dry smoke, rock salt, sea salt, barley malt. It takes over your entire mouth and lingers like a smoky cloud over the sea. The smoke seems like dry wood smoke as it stays in your mouth. I also detect smoked fish emerging late. It's surprisingly drinkable, provided you enjoy peat, given the relentless nasal assault. I could drink this all day - fortunately, a little goes a long way. I've been anticipating my next bottle of Octomore since purchasing my first one last year. This one does not disappoint!