Octomore 14.3

Second in the countdown to 300. Following a rough beginning, I'm approaching 14.3 with some apprehension... wine casks, again! But, it's a second fill. Perhaps this one will sort itself out before all hope is lost. I suppose I'll find out soon. Nose: Oh, hello. Ever strolled along the coast with stones underfoot, the sea breeze blowing, and a warm pastry in hand? I don't think I ever have (seagulls would nab that pastry instantly). But damn, I'm nearly there in spirit. Vanilla, toasted oak barrels and grist, briny-salty air, and a danish pastry with that small glazed fruit topping in the center (pear, apple, mango?). This nose also has a peculiar waxiness, and it's good. The peat is gentle, restrained, and quite floral, though a hint of sulphur is also present. Palate: Wow, it’s immense. Cured beef with a demerara glaze, oatmeal with rich creamy milk and churned honey. Salted caramel and toffee apples. Tobacco leaf, ash and salt, aniseed and toasted nuts. I might be mistaken, but the palate seems straightforward, inviting, and yet; colossal. This is composed and self-assured, it knows its identity. Finish: Extended. Cool dry smoke, some menthol, creosote, brine. Black tea, and perhaps fresh blackcurrant right at the end. Two drops of water, a swirl, and some time to settle. The outcome is fantastic. The nose warms toward BBQ but slightly mutes, and the waxiness becomes oily. The palate neither loses nor gains flavor, but it amplifies each taste, drawing wider arcs and blending more subtly. The finish merges into a solid, powerful teashop experience. At this point, I've forgotten if this was a wine cask or a bourbon cask. Those elements are clearly evident in the nose; that much should be obvious from the notes I've gathered. But the palate and finish feel dictated by the peat and the distillate, which, to me at least; is what it seems Octomores should aim for. Bruichladdich running 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 Octomore 14.3: 4.25/5

Octomore 14 Series Tasting, The Oak Barrel, Sydney, February 21, 2024. Whisky #5 Nose: Beeswax, wine, barley grist, vanilla, and rich earthy peat smoke. A dense floral character (apple blossom?) but a subtle sulphur note lingers. Palate: A substantial, honeyed peat on entry, moving towards a meaty barbecue smoke. Sweet beef jerky. Creamy and buttery texture and flavor, akin to porridge with butter and salt. Caramel-coated apple and salt-water taffy. It's a big sweet palate, but the sweetness is tempered by salt, pepper, and a strong umami presence that provides enough weight and confidence to balance the sweetness. Finish: Long. Smooth yet dry (?), concluding with savory smoke, brine, and diesel oil. This was my preferred whisky of the evening until I sampled the 14.4, which is on an entirely different level. It possesses the sweetness of the 14.2, but here the wine influence is managed and doesn't overpower the distillate, which is rich, oily, and substantial in character. It also responds very well to water; the aromas diminish slightly, but the palate gains coherence, depth, and approachability without losing any impact. It's a fine example of a contemporary Octomore, and despite being considerably more expensive than the ".1" and ".2" expressions, it justifies the additional cost. “Very Good: 85/100 (4 stars)

This is a stunning whisky! The layers of flavor are extraordinary. The aroma is captivating, featuring smoke, bacon, fruits, vanilla, tar, adhesive bandages, and numerous other fruit notes. I was somewhat taken aback, however. It possesses intense peat, but not the overpowering smoky character one might anticipate. This is a peat powerhouse, not a smoke behemoth. It's magnificent, and with just a touch more smoke, it would have been virtually flawless in my estimation, harmonizing with the strong sweet and savory elements. The most astonishing aspect is how adding water completely transforms it! The aroma and taste shift, revealing sweetness: orange circus peanuts candy, fabric softener sheets, citrus, honey, funnel cake, pineapple, and the underlying essence of peat with a slight bitterness. The meaty bacon notes recede, and the adhesive bandages and iodine diminish. This is an exploratory experience, and certainly not for novices, due to its high alcohol content, complexity, and intense peat character. While expensive, it is absolutely worth the cost. Reserve it for companions who can truly appreciate and savor it without being intimidated; they will be rewarded with an exceptional whisky. Cheers!

Nose: a pleasant wet dog aroma, reminiscent of returning home after a long rainy walk with a beloved pet. Grapefruit/pomelo zest. A hint of smoked meat, faint seaweed, and coastal air. Caramel. As it sits, more cereal notes emerge. Palate: exceptional. An initial wave of intense peat, smoke, and bright citrus. As it evolves and settles: creamy vanilla and an effervescent sea breeze join the persistent bright citrus. Finish: a roaring peat fire under a starry sky on the beach. Notes of citrus peel and a pleasant, moderately drying oak tannin.

Minimal burn, but it lingers on the palate like the scent of smoke on clothes after a bonfire. Brings to mind: hot Texas barbecue and heavy wood smoke.

Remarkably smooth. Wonderful warmth. A very enduring finish. Not overly sweet.