- Single Malt
- Distillery Bottling
- Bottling serie
- Ochdamh-mor 131 PPM
- Stated Age
- 05 years old
- Bourbon-Buffalo Trace
- Number of bottles
- 63.5 % Vol.
- 700 ml 750 ml
- Bottle code
- Added on
- 07 Nov 2008 9:56 pm
85 × in wishlist
168 × member ratings
556 × in collection
Whisky Reviews for Octomore Edition 01.1
21 users have left a review for this whisky and scored it an average of 86.85 points
- Part of the ‘Three Legends’ masterclass Info1 Info2 Info3, Jim McEwan tells us how its done: Blast malted barley with cold smoke. Normal peating methods use heat to create a peat thumbnail ON the grain. Cold smoking the grain however permeates right through the membrane. With Octomore, we peated it from the inside out.
N: Celery, oven-baked beans, dark stuff
T: Lovely, lovely. Its less fresh/green than subsequent editions, in fact it’s more of a regular honeyed maltiness.
F: Still hot like sizzling hot coals in a sauna with water sploshed on. It goes on and on - talk about smokin' from the inside out. Behaves impeccably.
C: Described by Jim as 'dancing with Tina Turner on speed. This is truly a sensation and very different from later editions. Its so relaxed and sure of itself, yet with the power of a raging bull.
Scores a B+
- The number one Octomore expression!
- Less smoke in the nose, peat than expected.
Elegant whisky with a long, sooty finish.
- Nose: smoke, caustic, sour smoke, pine needles rubbed in the hand, tar, coals for the barbecue poured with ignition, coal dust, several times bent plastic, homemade seeds, 95 gasoline ...
With water, the flavor does not change, it just becomes less prickly.
Taste: smoke from spruce branches, ashes, completely overcooked seeds, tree bark, charcoal dust, burnt foliage.
Finish: long, astringent, all the same derivatives. Sensation as if in his mouth he got ash and chewed. Everything is a little numb.
After drinking the drum, you wait for the heat wave to cover you, but this does not happen. You wait, wait, but alas ... And when you already decided that this will not happen, the heat comes ... super!
Bottom line: this is a biased review. I fully respect and love this series, and here everything is beyond praise. I liked it all very much. It’s as if you are grilling kebabs in the garage, but carried away by the conversation, he let the meat go and ate the coals. Super. If you are a fan of smoke, soot and coal, you are here. Unfortunately, now such a bottle is a little expensive.
It remains to try Supernova 2010 bottling, and see who wins.
- The first Octomore I bought back in 2008 - it's a taste that you never forget! Delicious when paired with a rich smoked fish dish.
No escaping the initial big hit of wood smoke and TCP, underpinned by pineapples, heather and honey.
The potency of the abv drives an initial ethanol taste, quickly giving way to sublime sweetness, crumbled biscuit, honeyed fruits, good oilyness.
Long, warming and delightful, made more so with a splash of water.
- A strong, vivid, but simple dram with a prominent bourbonwood layer.
Tasted with the following Octomores: 02.1 (84 pts.), 02.2 (84), 03.1 (82), 04.1 (88), and 04.2 (83). While 04.1 was my favourite, Nearly half of the attending tasters voted 02.2 their top dram of the night.
Some interesting tidbits mentioned during the tasting: There are among other factors two pretty big ones for why Octomore's peat tastes the way it does. The first is that all the peat is from the mainland, as Octomore does not use Port Ellen maltings or Islay peat. The second is that Bruichladdich's stills are loaded only to around 60% capacity and driven very carefully, so there is a lot of copper contact going on, which explains why the whisky's stated PPM level does not translate directly to the level of peatiness you experience when nosing and tasting it.
In retrospect tasting 6 cask strength Octomores was the most difficult tasting I've ever been in. If regular peated Islay whisky can at times provide magnificent detail and contrast comparable to the Dutch master painters, having nothing but Octomore feels like trying to replicate a Rembrandt with a paint roller. The loudness of the phenols and the tight ABV clog the senses, so I could only finish the glass I deemed the best, and had to let my overworked nose and palate rest after that. An interesting experience in total, but I don't think I want to do it again.
Lots of young wood and woodsmoke. Sweet bourbon and something fresh, like peppermint. Just made ammonium chloride. Later, some pineapple, wood char, vanilla and cucumbers. Water and time brings out some citrus.
Sweet, and oddly reminds me of the latter Ardbeg special editions like Perpetuum or Auriverdes. A heavily oily body. Tarry, and very monolithic. Some peat rubber pops out with water.
Sweet, tarry, and straightforward. Works better with water, as it lasts longer and the oils come out more.