Octomore Edition 16.3

Profile: The Octomore Edition 16.3 at a glance

• Octomore 16.3 - The essence of Islay with steam and depth
• 100% Islay barley: Only barley from the Octomore Farm in Church Field is used - pure regionality
• Extremely high phenol content: At 189.5 ppm, this whisky is one of the most heavily peated single malts in the world
• Barrel maturation in premium casks: Matured in a combination of Bourbon, Sauternes and Pedro Ximénez casks, which give the whisky depth and complexity
• High alcohol content: Bottled at a robust 61.6%vol., without chill filtration & without coloring
• Fully matured on Islay: The entire production and maturation takes place on the island of Islay, giving the whisky its distinctive maritime character

Portrait: What makes the Octomore Edition 16.3 special

If Islay were a bottle, this would be it. The Octomore 16.3 isn't just a whisky - it's a love letter to the island with peat in the soil, salt in the air, and barley on the doorstep. And I mean it literally: The Concerto barley used comes 100% from the Octomore Farm, more specifically from the Church Field field. It doesn't get more regional than this – unless you drink it straight from the tractor.

With a phenol content of 189.5 ppm, the 16.3 brings a fair amount of smoke – so don't worry, the smoke detector is rightly nervous. But this Octomore is no bruiser. Despite 61.6% vol. and only 5 years of aging, it displays a surprising amount of subtlety. Why? Because of the cask combination of Bourbon, Sauternes, and Pedro Ximénez casks, which provides the smoke with a refined environment – ​​a farmer's son with a refined palate, so to speak.

The 16.3 was produced and bottled, as always, at Bruichladdich, the distillery that doesn't do things by halves and was serious about "local first" before it became hip. Naturally, without coloring and without chill filtration – anything else would be sacrilegious here anyway.

The Octomore 16.3 is not a party whisky. It's more for that moment when you're sitting on the veranda, listening to the wind, and wondering whether you can smell peat or whether the neighbor is grilling again.

In short: pure Islay. Unfiltered, unbridled - and quite impressive.

Conclusion: The Octomore 16.3 is an impressive example of how powerful Islay peat smoke can harmonize with the finest complexity and elegance. The use of 100% Islay barley and careful cask maturation give it a special depth and an authentic island character. Despite its high phenol content, the whisky remains accessible, displaying floral, fruity, and malty nuances accompanied by a subtle salty minerality. A perfect whisky for connoisseurs who appreciate intense smokiness but also value variety and balance.

Tasting Notes: This is how the Octomore Edition 16.3 tastes like

• Nose: Fine, floral aromas of flowering heather, accompanied by the subtle smoke of a distant campfire. A slightly spicy sweetness and aromas of barley sugar and freshly baked bread take center stage. The profile is complemented by fresh citrus zest and green apple peel.
• Palate: Honey-sweet malt and toasted grain form the base. A distinctive earthy note adds depth, while fruity nuances of orchard and citrus provide balance. Subtle notes of vanilla, coconut, and heather emerge, supported by a light saline note and a hint of gorse.
• Finish: Medium-long with a sweet and malty finish. Floral tones and a gentle smokiness are reminiscent of a beach campfire. Fresh citrus notes and a subtle salty minerality round off the finish.