Bruichladdich Octomore 11.3 Islay Single Malt Whisky -700ml

Bruichladdich Octomore 11.3 Islay Single Malt Whiskey

Brady-Ottomore 11.3 Edition 5-Year-Old Original Whiskey

Origin:Scotland

Capacity:700ml

Alcohol concentration: 61.7%, PPM-194

Comparing the Octomore 11.1 and 11.3 provides one of our best lessons in stratospheric smoke and barley terroir. While both versions are made to Brobdingnagian 100+ PPM standards,

However, differences in barley traits and corresponding growing regions have always existed. Our Octomore Islay barley is grown annually on Octomore Farm itself by friend and farmer James Brown.

It is even harvested, malted and distilled separately from our other Islay barley harvests to become a single field, single year single malt. Limited to 18,000 bottles

“There’s a lot of depth of flavor here, most prominently malty. The nose of the drink is floral and fruity, starting with the sweetness of the barley flour and smoked orange peel.

Characteristics – Octomore is such a unique expression that much of its flavor comes from malted barley and distilled spirits. Distillation technology allows us to slowly draw out flavors from the grain that are influenced by where it is grown, and to truly express unique flavors based on these fundamentals.

Color: barley straw

Aroma: Eight floral notes on the nose, summery and bright. The peat smoke rises slowly at first but is light, clean, dry and shines through in the background. Lovely light floral notes and sweet citrus, with hints of honey and vanilla bringing everything together beautifully.

Mouthfeel: The texture has a fantastic presence on the palate, maintaining a high intensity of perfection. Mild sweetness, honey and fruit syrups, orange blossom, apricot jam and all the gentle aromas that make the phenols stand out are a testament to the distillation technology that allows the quality of our spirit to shine through, with its high levels of phenols.

Finish: Naturally, the phenolics come through the surface, the floral notes fade, and the dry, smoky, hay-tinged earthiness comes through. Burnt heather, toffee and maltose all work together in the complex long burn.