Distilled in 2015 from the 2014 harvest of 100% Octomore Farm grown Concerto barley, Malted to 118.1 PPM
Two parcels of super heavily peated spirit were married together to create this 12.3
— The first parcel (75%) was matured full term in first-fill American whisky casks.
— The second parcel (25%) was matured full term in first-fill PX sherry butts from Fernando De Castilla.
Nose: We’re in sherry land for sure here. Although this is only 25% PX, it’s very much evident on the nose with sweet sherry and the dried fruit (Fig, raisin, and some dates), The Octomore backbone brings more citrus notes (we’ve seen from 12.1), there’s a honeyed note as well, and milk chocolate infused with caramel, smoky tea leaves, and a hint of unsmoked cigar leaf, along with a nice touch of oak. Complex, sweet and sherried.
Palate: Spicy entry on this one as well, with an avalanche of pepper, peat, and hot cinnamon, then turning ashy, smoky, and earthy along with a wine-y touch (tannins). Smoky chocolate comes next. The fruit arrives on the 2nd wave of sensations (i mean the dried fruit in the form of fig, sultana, and prune in a sweet syrup) more oak spices, and quite some oak char, tobacco, and black tea, soot, and more earth.
Finish: sweet fig paste, lapsang tea, earth, and charcoal. Very very long.
Conclusion: Px can be overpowering, but the Octomore distillate is so strong and heavy with peat and flavor, it just blended wonderfully with the sherry and dried fruit. A real treat for Octomore lovers and sherry heads. This is my favorite of the bunch, along with the Sauternes. Sherry and peat lovers should really want one (and yes, it’s not cheap I know).