Octomore 13.3

Okay, okay! This whisky is made from Concerto barley, cultivated at Lorgba Field and Irene’s Field on an Octomore Farm on Islay by a person named James Brown, the living one; not the deceased one. Okay, okay. The whisky ages for 5 years, primarily in first-fill former American whiskey casks and secondarily in second-fill European oak barrels from the Riversaltes region of France and the Ribera del Duero region of Spain. I'm guessing wine casks, but they don't specify. The phenol level is 129.3, and the ABV is 61.1%. How much do I care about this information? Not a whole fucking lot. But I've found that in today's world, sharing details is like being proud of production; and, simply letting the whisky consumer geek out is a strong indicator of a quality product. Additionally, the cost of a unique, memorable dram for the seasoned whisky enthusiast is high nowadays. Octomore 13.3, in the United States, will cost over $300. That might be an impossible hurdle for a 5-year-old whisky for most, but I keep messing with Octomores because they continue to have undeniable flair that isn't found in less expensive whiskies. Octomore releases four versions of whiskies each round, and their x.3 is always the reward for true fans, because these are entirely made locally and feature an exciting mix of unusual casks. These Octomores have recently shifted from overpowering casks and intense peat influence to a more balanced approach. I am tasting Octomore 13.3 alongside Octomore 8.3, and these are clearly different whiskies. Octomore 8.3 is a blast of peat and red fruits from the start, and is a persistent and delicious diva the entire time. Octomore 13.3 is a more subtle and well-constructed experience, with a barley-dominant cereal and flaxseed oil taste at the beginning; and a young pinot noir, chalky, mineral, raspberry, cantaloupe taste in the middle; followed by a finish of dry ash and soot. I prefer the Octomores of the past. 6.3 was the absolute best. But anything from the 5-7 range was well worth paying $150-250. Now that these guys have gone above $300, let's reconsider. It's not that Bruichladdich and Octomore are making better products – they've gotten slightly worse – it's that their rivals have deteriorated faster. Lagavulin, Laphroaig, and Ardbeg simply don't produce products anymore that can compete with Bruichladdich, and this is the price you must pay for quality. Octomore 13.3 was worth it for me. It showcased the barley more than previous experiences with Octomore. I will compare this change to Springbank Local Barley and Waterford Irish Whiskey. If either of those appeals to you, and you're interested in one of those blasted with extreme amounts of peat, then Octomore 13.3 might be worthwhile for you. If you like peat, but have no clue what I'm talking about, then maybe stick to Nick Offerman's Lagavulin. I've decided to stop giving ratings for my reviews anymore. And I've decided that the whiskies I review will only be ones I can suggest to friends; but I understand that some people will be seeking more accessible whiskies; and some crazy folks will be looking for more unusual drams. So, instead of my usual rating, I will conclude reviews with different, but comparable, choices. Cheaper, and more accessible, alternative to Octomore 13.3: Port Charlotte 10 year. This is the new benchmark for an introductory, heavily peated, Islay offering. You can detect a bit of the Octomore 13.3 character within it. More intense, harder to find alternative to Octomore 13.3: Octomore 6.1 or 6.3. These were the absolute best. 6.1 and 6.3 are masterpieces that, I'm certain, will never be surpassed by any future Octomore.

The aroma is robust and complex, starting with zesty smoked brisket, butterscotch crème brûlée, and smoldering hay. It progresses to honeysuckle, cocoa-dusted almonds, and a salty seaside minerality, followed by sautéed cinnamon apples, lime zest, and caramelized peaches. This evolves into notes of ginger, popsicle sticks, and gauze bandages, accompanied by a strong alcohol presence. The flavor profile features a rich, creamy mouthfeel. It begins with a mild spice that quickly subsides, yielding to caramelized pears, tangy smoked brisket, and charred lemon. Then comes dark chocolate mocha, honeysuckle, burning hay, and seaside minerality, succeeded by sautéed cinnamon apples, lime zest, and grilled peaches. The journey concludes with ginger, black pepper, and gauze bandages, all while a potent ethanol burn persists. The finish is enduring, presenting dark chocolate-covered candied bacon, espresso, a subtle ocean brine, burning hay, sautéed apples, lime zest, ginger, popsicle sticks, and gauze bandages, lingering for several minutes. This is an exceptional dram, exhibiting a touch of youthfulness. The flavors are immense and bold, showcasing rich smoked meats, creamy citrus, florals, and seaside minerality that persist long after each sip. While the price point is somewhat elevated, fans of intensely peated drams will likely find it a worthwhile purchase. As I still had some of my 11.3 available, I conducted a side-by-side comparison. I observed that the 13.3 possesses a slightly greater sourness than the 11.3, but overall, I believe they are remarkably similar and warrant the same rating. Thank you to a friend for the generous sample.

Absolutely fantastic. The aroma is intriguing, reminiscent of butter pecan ice cream that's been set ablaze; it presented a complex, hearty campfire essence with distinct vegetal undertones alongside a peaty, somewhat savory barley profile; the texture was dense and oily; it possessed a noticeable warmth; the finish was prolonged and smoky. Utterly brilliant.

Aroma: Predominantly smoky at first, later developing a wine-like character with red berries and warming spices. Slightly intense. A background vanilla sweetness is present. Taste: Smoky on the initial entry, with spice in the mid-palate, followed by sweetness. Finish: Creamy and balanced, with smoke and sweetness lingering. A simultaneous briny quality.

Compared to another expression, this one remains superior. The aroma is exceptionally captivating. The smoky, ashen, and grassy notes dominate everything else.

Exceptionally woody, with great harmony and a moderate amount of smoke. Possesses a sophisticated and aged character for a 5-year scotch, which is quite surprising.