Octomore 10 Year Dialogos Third Edition (2017 Release)

Rating: 19/23 Nose: Quite substantial. Sweet and slightly unusual malted barley reminiscent of Loch Lomond 12, combined with smoky ash, roasted pork, a touch of vanilla, and some herbaceous notes that occasionally turn tart, plus a hint of lemon zest. It's quite savory, but in a pleasant way. The aromas are generally well-balanced, suggesting some age. Palate: A powerful wave of smoke arrives, bringing a bitter ashiness with a hint of iodine, peat's numbing effect, and some herbal notes (which tend to be overshadowed). The sweet barley holds its own, displaying some of that Loch Lomond 12 character. There's a hint of a campfire taste, bordering on barbecue but thankfully not quite reaching it. Orange appears at times, as does apple. A touch of iodine is present, likely more than apparent, as it's masked by the smoke and peat. It's salty and has a bit of spice (black pepper and cinnamon). An oiliness is also detected, which effectively enhances the body. Faint chocolate notes emerge late on the palate. The balance is superior to other Octomores I've sampled concurrently, yet it remains bold, rich, and full-bodied. Ah! On my second-to-last sip, I detect a subtle note of tart cherry and blackberry. However, my palate may be fatigued by this point. Finish: Numbing peat with significant smoke and partially burned wood. The malt character contributes a sweet element, but it dissipates rather quickly. - Conclusion - I prefer the overall character of Laphroaig 10 (18/23) to this expression. The Laphroaig offers better balance and a greater sense of maturity while retaining considerable complexity. This is balanced for an Octomore, but it still feels somewhat intense and lacks that level of complexity. However, its boldness is quite appealing. This appears to be a clear improvement over other Octomores, but it doesn't dramatically outperform them. Ardbeg Uigeadail (19/23) presents fewer distinct flavors but is rich and full, with a bold and deliberate profile that avoids the issues found here. That said, when compared side-by-side, I appreciate the subtlety that emerges in this one. This is challenging because I perceive this to be on par with the Ardbeg, or perhaps slightly better, yet I also find myself liking the Laphroaig more. Curse these non-transitive preferences! Upon reflection and breakdown, I believe I favor the complexity and balance of the Laphroaig, but its low proof is a drawback. The Ardbeg, conversely, is well-balanced and flavorful but less intricate. This falls somewhere in between. Yes, it has some challenging notes, but they aren't overly dominant. And, frankly, the balance and complexity here are both commendable. I'm considering a rating between 18 and 19, and I lean towards this deserving a 19. However, it's a low 19, as the Ardbeg possesses a maturity that this lacks, and this expression has additional flaws absent in the Ardbeg. Many thanks to a friend for the sample of this spirit!

It's 2020. It's December. Let's conclude this year with a new whiskey (or whisky) daily. This is my personal whiskey advent calendar. +6! Dec. 16, 2020 A friend provided me with this whisky sample, so a big thank you to that individual, because spoilers: I thoroughly enjoyed this one. I hope to reciprocate your generosity someday. That aroma is incredible. If I've ever mentioned beef before, I retract it and attribute it all to this. Beef jerky, Slim Jim's, freshly slow-cooked pork barbecue. This aroma embodies being a carnivore. I love it. The body delivers the aroma perfectly. Sometimes peat can taste more like smoke than meat, but this is pure meat. It's rauchbier, beef stroganoff, a hearty vinegar-based Carolina BBQ. The finish is the first aspect where smoke distinguishes itself from the meat. It's not cigar smoke, though (which I typically dislike). This is charcoal smoke, grill smoke. A hint of rubber, but meat and smoke are the dominant characteristics. It's also worth noting that this finish dissipates faster than other intensely peated whiskies I've tried, such as Lagavulin. I don't see this as a negative, merely an observation. I'm concerned I might have overlooked something, not because I feel anything is missing, but because I've used the words "beef" and "meat" a combined seven times. Based on my understanding of "oak walls," I can infer that there are flavors beyond this "peat wall" that my novice palate cannot detect. However, if this is a one-trick pony, I'll say again, I appreciate this trick. I've never encountered anything like this before, and I intend to seek out a bottle from this distillery later this week. Edit: I added a splash of water to the last few sips. A sweetness developed in the body, possibly apple. I could even describe it as tangy now. Fascinating! Edit 2: I've already contacted my bourbon specialist to inquire about Octomore. He's acquiring two different bottles from that distillery during the next distribution. ‘Tis the season. My daily whiskey selection is fluid; so, if you're reading this and there's something readily available you'd like me to experience, whether pleasantly or unpleasantly, this holiday season, leave a suggestion in the comments. Merry whiskey to all, and to all a beer flight!

2019 was a standout whiskey year for me. I sampled numerous excellent whiskeys, purchased many great bottles, and had memorable experiences at various establishments. Most importantly, I shared significant time with and gained knowledge from many wonderful individuals on this platform! To begin 2020 strongly, I needed a powerful opener. I had been saving a sample of the Ten Year Dialogos, given to me by a friend, for the right moment. What better way to welcome the New Year? I fully concur with the glowing remarks preceding my review – this is a wonderfully balanced, boldly peated, and intricate yet immediately pleasing whisky. However, a few personal observations - This is my inaugural Octomore. While I appreciate peated whiskeys, the concept of a dram with roughly triple the peat PPM of Ardbeg seemed...unnecessary. I enjoy peat combined with other contrasting elements, and 167 PPM sounded like adding heaps of cold fireplace ash to my morning smoothie. But I was completely mistaken. While it's heavily peated (my wife immediately identified it as "peated whisky" from a distance), it doesn't present as more peated than a typical Ardbeg, leaving ample space for the abundance of other flavors this whisky possesses. On my palate, there's a distinct difference in the peat character of various whiskies. For instance, Laphroaig strikes me as ashy, Ardbeg as barbeque-like, and Ballechin as a thick fog of intense darkness. The peat in the Ten Year Dialogos is somewhat fiery, possessing an almost spicy quality. It's quite delightful. So, my thanks to my friend! If the rest of 2020 is even half as good, it will be an exceptional year!

A tale from the holidays. A long time ago, a young child asked her father why gifts from the holiday figurehead said 'Made in China'. The man explained it was because the elves in that country were less expensive than those at the North Pole. "How does the holiday figurehead get the gifts if they are in China?" she inquired; do the reindeer fly there to collect them? No, the man replied, due to international shipping agreements, it is very economical to transport items from China to the North Pole. A significant leader who will restore greatness (except for certain groups) is going to resolve this so reindeer can compete fairly in global commerce again. "Why do you call him a great man?" asked the child, "since you always yell at the television and call him a useless idiot?". Ah, the man responded, it's like when your mother speaks to your daddy... she's expressing her affection. The child persisted, "If shipping is so inexpensive from China, why don't they send the gifts directly to us instead of the North Pole?" At this point, the man realized he might not be wiser than a five-year-old, so he did what any good father would do: he patted her head and said, "Isn't it time for television?" He then retreated to his private space and celebrated his intelligence and parenting abilities with a whiskey. It was a good whiskey, but not as exceptional as this one. Finally, the man declared, an expression of the peat-heavy spirit worthy of the cost. Wonderfully balanced and with an aftertaste longer than a supermodel's legs. Once more, the man thanked a friend for an excellent holiday gift and went to bed anticipating what the next evening would bring.

A sample received thanks to a generous individual, this arrived at an opportune moment. A chilly November in the Northeast calls for something warm and peaty. This dram fulfills those simple needs. A fragrant start with sweet peat, featuring prominent hickory-smoked bacon. As the peat and savory notes gradually yield, a sweetness emerges with rich dark chocolate, vanilla, apples, and pomegranate. Earthy undertones of leather, tobacco, damp fall foliage, and a touch of mineral and metallic notes are present. It has an oily, viscous texture that delivers a significant amount of phenolics, cigar ash, wood, and black pepper, accompanied by spices that create a tingling sensation on the tongue. Amidst this intensity, streaks of sweetness fill the gaps, like caramel, vanilla custard, and brown sugar. The finish is long-lasting, with notes of ash and menthol combined with caramel. Oak tannins contribute a drying effect. It provides a deep warmth, ideal for a cool November evening. Adding a bit of water softens the tingling spice and brings out more sweetness, making it even more approachable and enjoyable. This is a dram for peat enthusiasts, with a balanced spice and sweetness. While seemingly straightforward in description, it offers a more complex experience. What distinguishes it from many other peaty, smoky drams is its surprising approachability. It doesn't overwhelm but draws you in with its sweet and potent aromas and flavors. The aging process has resulted in a superb pour. [92/100][Tasted: 11/9/19]

Sampling the Octomore 10 years - The Outlier 09.4/167 ppm/56.8%. Nose: It's not nearly as smoky as I anticipated for a whisky with "the highest ppm." It's actually quite pleasant and smooth. The smoke isn't artificial or plastic-like either; it's thick and sweet, with a damp, earthy quality. I enjoy it. There's also a lingering fruitiness, with tart apples, fresh cucumber, and bitter walnuts. An odd note of wet, fermented straw is present. Palate: The smoke level is also less than I predicted. It's very intense and maintains a spicy chili heat through the long, quiet finish. The flavor itself is good, though. It's very creamy and sweet, like hard milk caramel candies. But the smoke is certainly noticeable now. However, it's quite manageable and allows the actual whisky flavors to come through. Adding water makes it much more palatable and even more enjoyable. It becomes dangerously easy to drink and delicious. Diluting it truly controls the intense burn and brings out even more sweetness. That was surprising. I like it. Did I mention it's really sweet? My goodness, I had no idea whisky could be this sweet. I'd actually give it a higher rating if it were less sweet. But the level of sugary sweetness after adding water is unbelievable.