Bruichladdich’s famously hyper-peaty whisky is back with a new series of bottles. This 13th edition of the series, which was launched in 2008, sticks to the fundamentals of the range: each whisky is matured for five years, the barley used is very heavily peated (to more than 130PPM on average) and bottled at near cask strength. The first in the series, 13.1, acts as the cornerstone of the range against which the others — each of which has a particular point of difference — can be compared.
A youthful, dynamic Islay single malt, Octomore 13.1 was distilled in 2016 using 100% Scottish barley, malted to a mind-boggling 137.3ppm, and matured in first-fill American oak ex-bourbon barrels for five years. The palate offers notes of coconut, treacle toffee and vanilla, wrapped in layer upon layer of rich peat smoke.
A vibrant, indulgent Islay single malt, Octomore 13.2 was distilled in 2016, using 100% Scottish barley that was peated to an eye-watering 137.3ppm, just like Octomore 13.1, and exclusively matured in oloroso sherry butts from Fernando de Castilla for five years. The palate offers rolling waves of thick peat smoke, with notes of candied orange peel, dried fruit, walnuts and vibrant orange zest that linger in the finish.
A well-balanced, smoky Islay single malt, Octomore 13.3 was distilled in 2016 using 100% Islay barley, harvested in 2015 and peated to a whopping 129.3ppm, and matured in a combination of first-fill ex-American whiskey casks and second-fill European oak casks from Rivesaltes, France, and Ribero del Duero, Spain, for five years. The palate offers notes of vanilla, brown sugar, fresh limes and green apples, all wrapped up in gentle, dry peat smoke, sea salt and creosote notes that linger in the finish.