Octomore Edition 16.2

Profile: The Octomore Edition 16.2 at a glance

• Octomore 16.2 - Peat meets world tour in a wine barrel
• Multi-layered barrel maturation: Matured in a combination of Oloroso, Bordeaux, Madeira and Moscatel casks, which give the whisky depth and complexity
• Heavily peated: With 101.4 ppm phenol content, typical of Octomore - intense, but elegantly integrated
• High alcohol content: Bottled at 58.1% vol., undiluted for full aromatic diversity
• 100% Scottish mainland barley of the Concerto variety: Traceable origin, processed according to Bruichladdich's transparency principle
• Distilled and matured on Islay: Entirely on the Produced and matured on the island of Islay - influenced by the climate, the sea air, and the harsh environment.

Portrait: What makes the Octomore Edition 16.2 special

Anyone who thinks a whisky with 101.4 ppm peat and 58.1% alcohol by volume can only be achieved with a crowbar hasn't heard of the Octomore 16.2 yet. Because what goes into the bottle here is strong, but anything but one-dimensional. It's a bit like a smoky Islay fisherman donned a suit and decided to embark on an educational tour of Europe's wine-growing regions - in style, but still with a pipe in his mouth.

Like its brother, the Octomore 16.1, the 16.2 was distilled from 100% Scottish mainland barley (Concerto) and matured for a full 5 years on Islay. The highlight: Instead of bourbon Casks, there was a real Cask festival. Oloroso, Bordeaux, Madeira, and Moscatel - an international exchange student among whiskies that has apparently behaved well everywhere and picked up plenty of character along the way.

Made at the Bruichladdich Distillery, known for questioning conventions rather than following them, the Octomore 16.2 represents the creative side of peat. No chill filtration, no coloring, no gimmicks - just plenty of craftsmanship and curiosity.

It's the experimental cousin of the 16.1, for those who like it smoky but still expect more than just smoke. Or to put it another way: The 16.2 is a whisky that waves a sledgehammer but then clinks it with a red wine glass.

Slàinte - on peat, cask variety, and plenty of oomph.

Conclusion: The Octomore 16.2 impressively demonstrates how well robust peat smoke can be combined with complex cask aging. Despite the high phenol content, it seems more approachable than expected – with distinct fruity, sweet, and maritime elements. The combination of Oloroso, Bordeaux, Madeira, and Moscatel casks gives it depth and complexity without overpowering the smoke. An expressive single malt for all those who appreciate experimental cask aging in a smoky style – powerful, structured, and exciting until the last sip.

Tasting Notes: This is how the Octomore Edition 16.2 tastes like

• Nose: Subtle but distinct peat smoke, accompanied by earthy aromas and a salty sea breeze. Dried fruits, tropical fruits, and floral notes such as honeysuckle and orange blossoms predominate. The bouquet is complemented by roasted nuts, spicy oak, and a hint of sweet smoke.
• Palate: Strong, sweet smoke forms the base. Added to this are notes of caramelized sugar, roasted nuts, and dried fruits. Candied citrus peels provide fruity freshness. Spicy notes and a maritime character - a blend of campfire and sea salt—round out the flavor.
• Finish: Long-lasting, intensely smoky and sweet, with maritime freshness and a subtle woody spice in the aftertaste.