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Whisky Reviews for Octomore Edition 10.1 διάλογος / 107 PPM
32 users have left a review for this whisky and scored it an average of 86.10 points
- Was my last malt during a whisky festival, just to ensure my palate was indeed destroyed. I’m not an octomore fan in general, but I thought it was less complex and more astringent than other versions I’ve had. Not for me.
- That's definitely not enough, what the 10.1 delivers here. Nice to know the barley used, but maybe a few more years would have worked better.
Slight biting smoke, at least at the beginning. You should give it some time and time for yourself.
Even if he is more comfortable after some time, he shows himself still quite aggressive, ready to jump - where will show.
Green apple, freshly mown grass, green branches, fresh savoy cabbage leaves. The nose says: young vegetables. Every now and then alcohol flashes through. A little vanilla.
Strong start, dry from the beginning. Cold, ashen peat smoke. Green apples, pear wedges. Somewhat grassy and slightly grainy. Malt, caramel - and then they left him.
Apart from the longer-lasting smoke, the finish is short, spicy and with a slight sweetness of unripe apples.
- Compared to 11.1 it was fruitier, sweeter and less peat-forward
banana, vanilla, fresh fruits, citrus
sweet and herbal
dry and sweet
- Very pleasant, light and flattering representative of the Octomore range. The potential of this malt is only revealed by adding a little water.
Without water: light, with a nice pleasant smoke, vanilla and citrus
With water: The smoke becomes much stronger, the whisky turns into much more maritime and 'dirtier' aromas. Much stronger and rougher.
Very nice to drink and exciting with the addition of water, but overall one of the 'lightest' Octomore bottlings. The climb to 3/10 is enormous.
- Water really heightens the taste in this, but not for the better I think. It comes out of an otherwise good balance.
Very light nose. Not in any way week, but there's no bite, despite the high ABV. Honey and vanilla immediately beneath the peat. Salt and seaweed. Slightly medicinal.
Fierce and strong. Not explosive, but not a slow entry from the peat either. Oaky bitterness, spices. Honey and vanilla.
Long, mostly woody finish. Undertones of rubber.
- Surprisingly, there is so much smoke, and a completely delicate taste.
Smoked mackerel, pear on the fire. Fresh Apple branches that were thrown into the fire along with the leaves.
The taste is sweet, a little floral, a little buttery, a little smoked fish.
The aftertaste is sweet and bright floral. A bit of wormwood bitterness in the finish.
- There’s more bacon in the nose compare with 10.3 which is of more bread. Among 10.1, 10.3, 10.4, 10.3 will be my favorite.
- Disappointing for an Octomore, but pretty great by most other standards. It’s missing some of the peat/savoury richness found in other Octos: the grilled meat, the funky cheese, et cetera. Not my favourite finish, either. For me, it’s probably closest to 8.1, another low-ppm (relatively) release. Still a fun whisky, though. I like the mix of sweet malty notes, orange marmalade, salty nori, and fragrant flowers. That salmon note on the nose is really nice too. It’s not really fishy per se, just… salmony. Like good sashimi. I was surprised that water helped it as well, I’ve found that water can actually destroy an Octomore.
Nose: Definitely the lightest Octomore I’ve yet nosed. It’s almost closer to unpeated Bruichladdich than it is to Port Charlotte. Lots of salty smoked salmon, followed by barley sugars, sweet malt, and light lactic funk. Some fresh-baked custardy pastries wafting over. A hit of nori and salt, then finally some light green-wood smoke. The fruit takes a few minutes to appear: banana, coconut, and peaches-in-syrup. Some light floral notes, and some fragrant black pepper.
A dribble of water brought out more fruit, specifically melon, as well as flowers and that familiar balsamic note.
Palate: Medium-oily texture. Sweet and spicy up front, with honey, coconut, and black pepper. Then comes a blast of iodine, nori, tobacco, and slightly acrid wood smoke. These are joined by pickled ginger and flamed orange peel, then black pepper and dirt. It suddenly gets quite sweet, with the orange oil joined by fruit syrups and apricot jam, then more black pepper.
The water brought out some tropical fruit, cured meat (prosciutto), and that balsamic again.
Finish: Dark and sweet, slightly shorter than some other Octos. Some orange marmalade-like sweetness/bitterness, brown sugar, and black coffee. A sesame seed bagel with cream cheese?
Water added more black pepper.