Octomore 07.3/169 Islay Barley

Concluding round three, stop number 48, is Bruichladdich's Octomore. Hailing from Islay, Bruichladdich crafts a spectrum of spirits, from their unpeated Bruichladdich range to the peat-forward Port Charlotte and the intensely peated Octomore. This 07.3 expression is derived from 100% local barley, features 169 ppm peat, and has rested for five years in a mix of ex-bourbon and Spanish red wine casks. It's bottled at a substantial 63% ABV, presenting a golden straw hue with peachy undertones, and is presented without chill filtration. The initial aroma is remarkably smooth given the high alcohol content. Delightful notes of red wine are present. The peat smoke is light, especially considering the ppm level and compared to spirits like Ardbeg, though robust when set against something like Glenmorangie. Vanilla, strawberry/peach preserves, and lemon cake emerge. Accents of salty sea spray and seaweed mingle with dry grass/hay, a touch of medicinal character, and ash. Subtle sweet toffee and a hint of floral notes are also detected, alongside a menthol-like coolness. Adding water amplifies the fruitiness and introduces charred oak. The smoke remains present but subdued. The palate clearly reflects the high ABV. It begins with a hot, spicy sensation, followed by a significant wave of peat smoke. Ashy, barrel char, and oak notes are prominent. Salty and sweet BBQ sauce notes combine with black pepper. Subtle grilled fruit flavors, like peaches and apricots, appear alongside ginger and honey. There's a slight floral quality and tannins reminiscent of red wine. Despite the initial heat on the palate, the mouthfeel is medium-bodied, oily, and thirst-inducing. The finish is of medium length, shorter than anticipated. It leaves behind smoky, salty, and ashy impressions with a whisper of those red wine casks. While this is undoubtedly a quality scotch, it didn't quite astound me. The extreme ppm levels don't seem to yield a more pronounced peat or smoke flavor than one might find in an Ardbeg or Laphroaig. I speculate the stills at Bruichladdich might play a role; if they are taller or narrower than those on the south coast, heavier compounds could remain in the still rather than migrating to the lyne arm. This is just conjecture, of course. The spirit's relative youth, at only five years, might also be a factor, potentially not allowing sufficient time for the wood to impart its full spectrum of flavors. I'm curious to sample an aged Octomore, perhaps the 10-year-old, for comparison. On a side note, that small 2 oz sample was enough to get me pleasantly tipsy! Gratitude to a friend for the sample. This rates between a 4 and 4.25. Slàinte Mhath

Within a small region of Scotland, skilled distillers transform local resources into exceptional spirits from distilleries like Laphroaig, Ardbeg, Lagavulin, and Bruichladdich, captivating palates worldwide. The alchemy of barley, water, earth, and oak aging creates an astounding array of flavors and textures. If you appreciate peated whisky, as your presence here suggests, you've likely sampled many. It's improbable you haven't found a favorite that surpasses all others. Dislodging a reigning champion is challenging, yet occasionally a spirit emerges that not only contests the top spot but compels a reassessment of all previous ratings. This is such a spirit. I doubted anything could surpass my favorite peated Scotches; the pinnacle seemed unreachable. This bottle altered that perception, dramatically impacting my ranking of all other whiskies. If you find this bottle, please resist the urge to purchase it. Instead, share the purchase link so I can acquire another. However, I understand human nature and will forgive you if you buy it without informing me, knowing your world is about to be turned upside down. You'll share my confusion and the urgent need to find and buy every bottle of Octomore 7.3 available. Slàinte!

My favorite peated whisky has arrived. A grumpy delivery driver brought it to my house. Bruichladdich Octomore 7.3 Islay Barley, with 169ppm. This should totally blow your mind. I'm grateful to my new brother, Telex, for this amazing sample. I adore Octomore. I put it on everything: cereal to ice cream sandwiches. Nothing is unimproved by a bit of the Octo sauce. This batch was no different. In fact, it ranks very high for me. All the intense peat smoke, salty sea spray, and medicinal notes you'd expect are present and accounted for. What truly impressed me was the extra sweetness from the wine barrel. It makes its presence known through all that intense peat. I love it. My appreciation for peated, port-finished whisky grows with each new one I try, and this Octomore is the pinnacle of that affection. It all works wonderfully for me. I don't want to go into exhaustive tasting notes, because, frankly, it's Octomore. If you've had one, you know what to anticipate. This one, in my opinion, took it to another level. I'd need all of them before me to try and differentiate each one. What a fantastic day that would be. A huge thank you to Jason for sharing this bottle with our group. This one was the winner for me. Five stars! Cheers.

Thanks to Jason, the newest member of our trading team, I got to try this one tonight. We are systematically reviewing every active Scottish distillery, possibly needing several more rounds. This one is truly puzzling. I don't dislike it, but I'm uncertain if I like it. It's as if Bruichladdich was experimenting and decided to release it, thinking, 'What the heck, it might work.' Have you ever encountered durian fruit? It's a large, aromatic fruit from Southeast Asia, sold at every fruit stand in Kuala Lumpur. When opened, it smells like gym socks. Yet, everyone around you is eating it and enjoying it. So, is it good? Is it just that you don't like it, while everyone else clearly does? And when you finally taste it, it's an unusual experience where you're unsure if you like it. That's what this reminded me of. Eating durian in Kuala Lumpur. Okay... the best part is the aroma. (Definitely unlike the durian). Lemon and peat. Clean. Crisp. Then the palate carries that lemon crispness with a STRONG peat backbone. But I think I've just realized something. Just because it has 169 ppm doesn't mean it's any deeper in peatiness than an Ardbeg or Lag. PPM is an indicator, but not the sole measure. So, it's at the finish where it has its WTF moment. It's strange. Not bad strange, or good strange. Just strange. Like durian. I have no clue what to think of it. Thanks Jason for the experience... and for taking me back to my college years backpacking through Southeast Asia and trying durian.

They say you always remember your "first." It was over a year ago during a business trip to South Africa, with a planned day-long layover in London specifically for Milroy's of Soho, a renowned whisky establishment. I recall telling the bartender, 'I have the palate of an 80-year-old cigar smoker,' a statement I doubt he initially believed. After sampling various Laphroaigs, Bowmores, and another Gaelic distillery's offering (whose name my Italian ear would likely mispronounce), he introduced me to my first Bruichladdich. With a 169 PPM peat level, significantly higher than typical peated whiskies, he explained that their Octomore is the world's most heavily peated. My expectations were high – how could this not be the dram of my dreams? Based on the limited amount remaining, this memorable connection is one I will always cherish and revisit. The aroma is sweet without being cloying, featuring vanilla and caramel, with a surprisingly non-overpowering smoke. The palate is complex, starting with honey, followed by a burst of pepper and black licorice that gradually envelops the tongue, finishing with a sensation of cool earth. The finish is long and satisfyingly intense, much like significant relationships. The smoke is certainly present and pronounced, but in a pleasant way, leading to a smooth lingering sensation. A truly excellent finish.

Bruichladdich Masterclass, The Oak Barrel, Sydney, February 19, 2018, Whisky #5 Nose: Very gentle, laid-back smoke layered over green apples and sweet lemon. A delicate floral scent reminiscent of vanilla blossoms on a warm evening. Adding water releases a flood of smoke with varied intensity, oiliness, and aroma. While the aroma is soft, it's also distinct and a pleasure to explore. Palate: Fruity and oaky, with a rather full texture featuring sharp citrus, waxy peat, anise or fennel, sea salt, and honeysuckle. Hints of sweet malty cereal and a background of earthy smoke, like the smell of an earth oven before cooking – rich, deep, warm, and not harsh at all. A very pleasant oily texture that is also clean and crisp. Adding water significantly increases the smoke. Finish: A gentle, comforting lingering dryness beneath continuous smoke. A very enjoyable whisky, much more engaging than the somewhat immature 7.1 and the clumsy 7.2. Despite the imposing alcohol content, it's nearly (nearly!) drinkable without water. I did find that reducing it to around 50% ABV made it considerably more complex and nuanced. I highly recommend diluting it. If you appreciate Octomore but haven't tried this one and you find a bottle, I suggest purchasing it while available. It's easily among the highlights of this expression family. "Outstanding": 91/100 (5 stars)