In the realm of single malt Scotch whisky, certain rules seem immutable: age brings complexity, moderation yields balance, and heavy peat dominates all other flavours. Yet, on the windswept shores of Islay, Bruichladdich’s Octomore series has spent 15 years systematically dismantling these assumptions. The latest release, its 15th series, might be its most audacious yet.
At the heart of this trio is Octomore 15.3, a spirit that clocks in at a staggering 307.2 phenol parts per million (PPM)—making it the second most heavily-peated whisky ever created, surpassed only by its predecessor, the legendary Octomore 8.3 at 309 PPM. What’s remarkable isn’t just the numbers, but how this liquid defies expectations. “Octomore is an experiment,” explains Head Distiller Adam Hannett. “Based on liquid profile alone, this should be a one-dimensional, overly-peated Islay single malt with no depth—but we’ve created the opposite.”
The range begins with Octomore 15.1, considered the backbone of the experiment. Distilled from 100 per cent Scottish barley and malted to 108.2 PPM, it demonstrates Bruichladdich’s commitment to sustainability through its maturation in a combination of first-fill bourbon barrels and reused, re-charred ex-bourbon casks. The result is a spirit that opens with caramel and vanilla custard on the nose, before revealing a tropical medley of mango, banana and apricot jam on the palate, all delicately wrapped in earthy peat smoke.
Perhaps most fascinating is Octomore 15.2, which serves as a study in the profound effect of cask selection. Using the same base spirit as 15.1, it undergoes a unique trilogy of maturation: second-fill wine casks, second-fill bourbon casks, and a finish in first-fill cognac casks. This creates an intriguing interplay, where citrus fruits dance with peat smoke on the nose, while smooth vanilla custard and caramel coat the palate, punctuated by black pepper and subtle maritime notes.
The 15.3 represents the pinnacle of this experimental series. Despite its formidable peat levels, it displays remarkable refinement. Distilled from barley grown at Octomore Farm, less than two miles from the distillery, it matures in first-fill bourbon casks and first-fill Oloroso hogsheads from Fernando de Castilla. At 61.3 per cent ABV, it delivers smoked cinder toffee and rich malted barley sugar on the nose, while the palate reveals dried fruit and sweet orange zest, before Octomore’s signature peat smoke settles on the finish with a delicate coconut freshness.
True to Bruichladdich’s philosophy, each expression is conceived, distilled, matured and bottled only on Islay, with no chill-filtering or added colour. It’s a testament to how breaking conventions while maintaining principles can result in something extraordinary—an impossible equation that somehow adds up to perfection.
