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Octomore

Super Heavily Peated

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IT STARTED OUT AS A LATE NIGHT "WHAT IF?" IDEA AFTER A FEW DRAMS. WHAT IF WE DISTILLED THE MOST HEAVILY-PEATED BARLEY HUMANLY POSSIBLE, IN THE TALL, NARROW-NECKED BRUICHLADDICH STILLS?

THE LEGENDARY OCTOMORE, NAMED FOR JAMES BROWN’S FARM ABOVE PORT CHARLOTTE, THIS IS A DRAM THAT HAS TAKEN THE WORLD BY STORM.

The world's most heavily peated single malt has had a brobdingnagian effect on a world aching for a challenge to comfortable convention. An esoteric series of numbered, experimental, mostly very limited releases, has fatally undermined the assumption that the quality of Scotch whisky is simply a function of its age.

Clinging to the hill high above Port Charlotte on the Rhinns of Islay is the enigma that is Octomore Farm, for Octomore too once housed a distillery. Even older than the beautiful village it overlooks, Octomore is a throwback to the days of fierce independence, when self sufficiency was the only option, and the legality of distillation itself still a revolutionary concept.

The men who tended the fires at Octomore would have grown the barley on their land, and cut the peat from their banks. The distillery burst into life in the distant days of 1816, long before the Clyde puffers were bringing coal in from Glasgow, and burnt brightly for a few short years. The spirit they produced would also have been heavily peated, and sold very young to a market keen to experience the unique flavours that emerge from this extraordinary island. We are confident they would have saluted Octomore today. The iron fist in the velvet glove.

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  • The world's most heavily peated whisky, this is the sixth edition of the uber-experimental cult Octomore.

    Titanic amounts of peat but with a light, delicate complexity and a beguiling finesse. Young, yet eminently mature, it defies us. It remains an enigma. We embrace that.

    Here, we pay tribute to its pedigree, to the land from which it came and the raw materials that gave it life: Octomore Scottish Barley.

    We believe challenging convention matters.


     
  • What happens when you take Octomore, the world's most heavily peated whisky, and let it mature in Limousin oak from Acquitaine that once held one of the world's great eaux de vie? Magic.

    This latest bottling from master distiller Jim McEwan's alchemical lair brings together the grace, elegance and complexity for which Octomore spirit has become synonymous and marries it with some of the finest oak in the world, producing an unctuous spirit of sublime mouthfeel and equipoise, rich and assertive with an understated power that befits its Islay pedigree.

    A limited edition in the award-winning cult Octomore series this is a staggering 167ppm and is bottled at cask strength.


     
     

    OTHER CASK EXPLORATION

  • For the very first time we are proud to release Octomore whisky distilled from 100% Islay barley and harvested in 2008 by farmer James Brown at Lorgba, a single field on his Octomore Farm.

    Peated to a stratospheric 258ppm, the highest ever released in the industry, this extraordinary dram embodies its island origins and carries its phenol count with an effortless grace.

    High on the hill above Loch Indaal, Octomore faces the rage of Atlantic weather systems and once housed its own farm distillery, most likely producing a very heavily peated spirit from home-grown barley.

    In homage to its origins, this is Octomore of Octomore.


     
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