Octomore 13.2

The aroma is intense and full, beginning with tangy barbecued brisket, grilled figs, and slightly tart blueberries, followed by dark chocolate truffles dusted with sea salt and a gentle campfire smoke, then balsamic strawberries, sautéed apples, and caramelized peaches, transitioning into subtle baking spices and black tea with a strong alcohol burn. The taste offers a rich, oily texture, starting with creamy orchard fruits that rapidly shift to charred meats coated in a zesty barbecue sauce and moderate black pepper spice, fading into a spicy mocha, bacon-wrapped dates, and a coastal, rocky minerality, then balsamic strawberries, tart blueberries, and caramelized peaches, leading into mild baking spices and black tea with a significant alcohol burn. The finish is lengthy, commencing with bacon-wrapped dates and caramelized peaches, which recede into moderate campfire smoke, coastal rocky minerality, and dark chocolate mocha that persists for several minutes. This is a remarkably substantial, bold, and smoky delight; the five years of aging in an oloroso cask have imparted mildly sour and rich berries to the smoky spirit without overshadowing the foundational flavors. A hint of youthful tartness and a moderate peppery spice slightly hold it back, but it is an undeniably bold, smoky powerhouse that is a pleasure to experience, with a finish that seems to last indefinitely. At approximately $250, this smoky, indulgent treat would be highly appreciated by any enthusiast of Octomores or peated whisky and ranks among the finest Octomores I have ever sampled.

This is the only Octomore I own. I'm happy I purchased it so I have one on display and I think it's exceptionally good. However, I'm not sure it's worth the $263 I paid when I compare it to other bottles I've acquired for around $100 like Laphroaig 10 CS, Laphroaig Cairdeas PX Sherry CS, Ardbeg Uigeadail, Ardbeg Corryvreckan, Highland Park CS, etc. Nose: Dark, dried, sherry-matured fruits (like plums, raisins, and dates) with hot peat and barbecue smoke / smoked meat. Those two primary notes (sherry and barbecue) are incredible. Taste: Initially, it's a spicy and smoky honey sweetness. Then spice, oak, sherry, hot peat with black pepper, barbecue smoke, smoked meat. The peat and smoke here are entirely barbecue smoke and smoked meats. I don't detect much medicinal, ash, campfire, cigarette, etc. Really pleasant notes for high peat / smoke. Body: A decent thickness, but certainly not oily or syrupy. My assumption is that the young age of Octomore is a disadvantage here. Just not enough time in the cask to achieve a truly great body. Finish: The sherry and barbecue notes are dominant and last forever.

Octomore 13.2 costs about $300. If the idea of dissolving the remnants of a charcoal cookout in ethanol has ever crossed your mind, then this is the whisky for you. The price will be the price for Octomore. It's not about the age, it's about the spirit you put into a cask and what the cask does to the whisky. Lagavulin and Laphroaig have made peat and Oloroso sherry interact for longer, but those are failures when compared to Octomore 13.2. This is the peak for the BBQ in a dram style. I have many friends who say that once they try Octomore, they can't go back to anything else. That's what I'm promoting these days. Buy the best alcohol that you can just afford with your discretionary funds, and don't worry about "I can buy 2.5 Lagavulin 16s with the money this bottle is asking me to spend." Forget Lagavulin 16, you don't need that mild, watered-down stuff. You need the best expression of what it represents, and you deserve no less. Purchase this. Purchase this.

I find the excellent use of Oloroso for maturation reveals the typical smoke, pear, oak, and toffee characteristics. This spirit is complex from aroma to finish. I could enjoy smelling this dram all day. I prefer one ice cube to slightly temper the heat and smoke, allowing me to better explore the flavors. Doing so revealed a blend of sweet strawberries and spices. The.2 expression in any batch provides me with dessert inspiration. On the palate, I experience Strawberry Cobbler before a smoky conclusion.

Aroma: The scent immediately strikes with earthy smoke. An earthy smell I've never encountered with such intensity, yet it's incredibly pleasing! Honey-baked ham follows, which is simply magnificent! Even subtle hints of slightly burnt hot dogs, and a variety of other delightful meats. Taste: Leathery, the earthy notes persist with a hint of sweetness, followed by a surprisingly swift spice that greets you on the way down. A touch of iodine. Finish: Smooooookeeeeee, beautiful smoke. A delightful Octomore!

NOSE Peat, strawberry shortcake, orange peels, buttercream frosting, toffee, and a hint of sulfur and leather. Deep and rich, I could spend days just smelling this. PALATE Earthy peat, dried strawberries, vanilla taffy, toffee, cocoa powder, clove, anise, a touch of sulfur and leather. But if I spent days smelling it, then I wouldn't get to experience this amazing palate. FINISH Lingering -> Peat, dried strawberries, spice, and a hint of sulfur.