Octomore 14.2

Number 3 on the countdown to 300, and the natural follow-up to Octomore 14.1. Straight into the glass, and something is dramatically different from before; what awaits me here... Nose: Wow, this hits differently. Overwhelmingly wine-like. After nearly ten minutes, a wall of red wine remains. Sherry, dried fruit, and perhaps some unidentifiable marzipan or Turkish delight. A touch of black pepper. With significant effort, I detect some raw, mulchy peat and ashy sulfur. (The nose is uncomfortably close to a Sherry Cask I intensely disliked). Bruichladdich's malt character is lost to me, and I'm hurt. Palate: Yikes. What is this?! Sweet and tannic, completely out of sync. Bitter burnt coffee, seaweed, and heavy stony minerality. Menthol and anise. The somewhat briny, mineralic, ashy smoke is hidden behind a wall of sweet wine. Finish: Medium. Sherry, waxy oak. Beach pebble and ash. A generous pour of water (four drops in half a dram) brings out more sulfur from the nose, but also a hint of dry barley and tannic spice. The palate seems to double over in pain; the smoke billows out, cool and maritime, but then a strange rose, damp cardboard, and prickliness emerges against wine and sherry that refuse to settle. Ooph. Bruichladdich, really?! What have you done? I don't understand. I know Octomore is experimental, pushing boundaries, etc. But seriously? Sweet and smoke can work, yes. But it's also very easy to mess up. Not everything needs to be released. Some things should be learned from and forgotten. I realize I have little right as a novice to criticize one of the world's finest distilleries, but come on, guys, this is nowhere near the excellence I, and surely others, would expect from you. It's odd, jarring, and doesn't work. Do better. Whisky taste #298 [Pictured with a sparkly chunk of ruby fuchsite schist from India. This rock is mostly fine green fuchsite with reddish corundum (rubies). Kyanite altered to quartz and muscovite rims the rubies. Formed from fluids infiltrating high-pressure zones during metamorphism of marine sediments in the early Proterozoic]. Bruichladdich scores Classic Laddie: 4/5 Bruichladdich 18 re/define: 4.75/5 Black Art 10.1 29 y/o: 5/5 Port Charlotte 10: 4.5/5 Port Charlotte CC:01: 5/5 Octomore 14.1: 4/5 Octomore 14.2: 2.75/5

This single malt was created by a distiller who selected casks that previously held Oloroso and Amarone. The combination of sweetness and nuttiness from these casks results in an exceptional spirit. Originating from Spain and Italy's renowned wine regions, the whiskey is then matured in French oak, adding significant depth and complexity. The signature intense smoke of this expression pairs exceptionally well with Oloroso sherry casks, with the wood's influence contributing a bold, savory character to the final product. The oak from the Amarone casks also plays a key role, imparting rich, red fruit flavors and providing structure and cohesion to the 14.2. GRAIN SOURCE: 100% Scottish-grown Concerto barley MALTY CHARACTER: Super Heavily Peated PRODUCTION TIMELINE: Made in 2017 from the 2016 crop AGE STATEMENT: 5 Years Old AGING ENVIRONMENT: First-fill Oloroso hogsheads (40%). First-fill Amarone casks (16%). Second-fill Amarone casks (44%) SMOKE INTENSITY: 128.9 parts per million (PPM) Sensory profile: Appearance: Deep Amber hue Bouquet: Notes of leather, prunes, red currants, and malted barley are prominent, followed by toasted oak and traces of cinnamon, green apple, and black pepper. Waves of smoke and distinct red fruits emerge, enhanced by cereal notes reminiscent of malt and porridge. The peat smoke is dry and somber, with a hint of burnt heather and subtle pipe tobacco from the oak. Tongue: The impact of the European oak is evident, with a slight dryness balanced by the zest of wood spices, smoked oak, and roasted coffee. Barbecue sweetness and a burst of black pepper are complemented by rich fruitcake and dried fruits. A small addition of water releases the smoke and fruity sweetness from the wine casks, creating a wonderful equilibrium as notes of apple and pear develop with the drink. Aftereffect: Smoked malt, smoldering oak, and sea salt linger in the finish as the characteristic earthy smoke of this expression endures.

This one is somewhat perplexing to me. For an Octomore, the smoke and peat are not as prominent or intense as I anticipated. If anything, the wine finish is more noticeable than the heavy peating. The color is deeper, and the sherry and wine finish are clearly evident. On the nose, I detect damp stones, moss near the sea, and very crisp malted barley. I also get a hint of mint and possibly hot mustard or horseradish. Upon tasting, I experience some sea salt, a definite heat akin to white and black peppercorns. I notice more mint and some sweet herbs like tarragon. The peat is much more mellow and subdued than I prefer from an Octomore; I definitely sense some dry smoky notes and vegetal funkiness, but it's far less raw than in other Octomores I've tried. I perceive semi-sweet sherry funk from the aging, with oxidized nutty flavors and an edge from the wine casks. It's not bad by any means, but I was hoping for more pronounced peat. The sweet herbal flavors are a mystery I can't quite resolve. The finish is long and somewhat unfocused – salty, smoked fish, smoked wood, sherry nuttiness. There's some dry, rolling smoke, but I've certainly had smokier whiskies. I also detect notes of malted barley, raisins, and medicinal qualities. Initially, it's not my favorite Octomore – lacking the intense peat I expected – but it's shaping up to be quite pleasant. I'll need to revisit it as the bottle matures and opens up, as this was my first pour shortly after opening.

An Octomore 14 Series tasting in Sydney on February 21, 2024. Whisky #4. Nose: A surprisingly mellow nose for an Octomore, with intrusive wine aromas dominating the foundational cereal and citrus notes, even overpowering the peat. The wine hints at port or PX sherry with a dried fruit character that's somewhat unusual. Not bad, but strange. There's also a grape marc or rosewater presence. Dilution reduces the red wine influence, allowing the cereal to emerge, but also reveals a whiff of gunpowder (sulphur!) and cold ash. Palate: Excessively winey on the arrival – offensively so. Amarone wine dominates, obscuring all aspects of the distillate. This expression has far too much cask influence for my taste. Adding water develops notes of cardboard and some sharp spices initially, followed by amplified smoke and some sweetness. Finish: Medium/Long. Red berries, red wine fading into earthiness. Hmm, this is likely my least preferred Octomore. The ".2" expressions have always been hit or miss, and this one is simply a disorganized mess. While I've encountered some enjoyable ".2"s, it's typically the bourbon cask or Islay barley ".3" experiments that capture my interest. I'm assigning this the lowest score I've ever given an Octomore, and I suspect I'm being too lenient. It's barely identifiable as Octomore, and in a blind tasting, I likely wouldn't recognize it at all. Skip this one. "Above Average (just)": 82/100 (3.25 stars)

Nose: So different from the.1! Wood varnish, toasted nuts, baking spices, a touch of stewed dark fruits. A whisper of maple syrup. Caramel, cinnamon, a mellow peat fire. A little water enhances the oloroso notes. Freshly baked crusty bread. Palate: Quite unique, musty, and funky, likely from the Amarone influence. Brown sugar? Caramel, smoke, honey. Coastal peat is more prominent here than on the nose, less so than the.1. Poached pear? Water brings out a harsher tannic oak and salinity along with some vanilla creme brulee. Finish: Fermenting citrus, phenolic peat, and tannic oak.

Reminds me of mulled wine and Christmas. A beautiful red orange hue. Vanilla and sweet berry notes linger on the palate.