Intense smoke on the nose and palate, with notes of freshly tarred road, cigar smoke and ash, licorice root, bacon fat, kalamata olive and smoked seaweed. Struggling to emerge is youthful orchard fruit, honeyed malt, brine and soft vanilla. Long, smoky finish—like licking the walls of a peat-infused kiln. A very invigorating whisky.
The whisky takes its name from Octomore Farm, a farm situated high above the village of Port Charlotte just two miles away from Bruichladdich Distillery (the farm provides all of the barley used to create Bruichladdich Octomore). Once barley from Octomore Farm has been harvested, it is malted before being peated to 167 phenol parts per million, making it one of the peatiest whiskies in the world.