Part of the Octomore 11 release, for only the fourth time, Bruichladdich has included a 10 Year bottling of Octomore. Each has represented a unique spin on Octomore, and this year’s focus is on virgin oak. It is thought that the climate of Scottish dunnage warehouses does not favor long aging in virgin oak. Still, when handled carefully and used in moderation, virgin oak can bring unexpected flavors of cinnamon and baking spices, sandalwood, and tropical fruits that aren’t otherwise found when using only refill casks. Here, it forms a small part of the vatting, along with ex-bourbon (1st and 2nd fill) oak casks.
Distilled in 2009 from the 2008 harvest of 100% Scottish grown Optic barley. The barley was malted by Bairds in Inverness to 208 ppm before shipping to Bruichladdich for distillation. After aging for 10 years, it was bottled at 54.3% ABV without chill-filtration or added coloring. Although it is cask strength, Bruichladdich mixes in a “just a drop” of spring water from Octomore Farm’s natural spring.
Incredibly fragrant. A ton of lemon verbena, white tea, honeysuckle, and orange peel, plus a ghost of peat infusing all of it with smoke. Sweet as well, with brown sugar and a little oak resin. On the palate, it is robust, with burnt salted caramel, mild earthy peat, and sweet malty barley, and just enough wood to remind you that it’s been aged longer. The finish is exceptionally long, with the peat rolling in like a storm front. Dark, heavy woodsmoke-style peat, with some dark chocolate notes, and a wisp of black licorice and mint.
Distilled in 2009 from the 2008 harvest of 100% Scottish grown Optic barley. The barley was malted by Bairds in Inverness to 208 ppm before shipping to Bruichladdich for distillation. After aging for 10 years, it was bottled at 54.3% ABV without chill-filtration or added coloring. Although it is cask strength, Bruichladdich mixes in a “just a drop” of spring water from Octomore Farm’s natural spring.
Incredibly fragrant. A ton of lemon verbena, white tea, honeysuckle, and orange peel, plus a ghost of peat infusing all of it with smoke. Sweet as well, with brown sugar and a little oak resin. On the palate, it is robust, with burnt salted caramel, mild earthy peat, and sweet malty barley, and just enough wood to remind you that it’s been aged longer. The finish is exceptionally long, with the peat rolling in like a storm front. Dark, heavy woodsmoke-style peat, with some dark chocolate notes, and a wisp of black licorice and mint.
