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For now, we would like to introduce you to our newest Bruichladdich acquisition: The Octomore 12-series.
Harvested in 2014, distilled in 2015, and bottled 5 years later. The Octomore 12.1 aged exclusively in first-fill American casks, with barley malted at 130.8 PPM.
Octomore 12.1 Tasting notes (by the brand):
Aroma: Opens on zesty citrus freshness and earthy peat smoke. Vanilla sponge cake and barley sugars with rich malt sweetness. Coconut and chocolate, vanilla and caramel follow, and as the aromas open further cinder toffee and layers of Peat smoke and honey come to the fore.
Taste: Peppery and sweet on the palate, with a texture of warm golden syrup. Honey and peat smoke then fired oak chips and peaty apricot jam open. Another sip brings malted barley sugars and straw, heather flower, and a nutty nougat sweetness. A mineral sandy note sits on the palate and brings through a dry phenolic earthy smoke and hints of orange zest and pear drops.
Finish: The finish brings salted caramel with floral and herbal notes. Honeysuckle, primrose, and then gentle peat smoke, as ever, the note that drifts on the longest.
The Octomore 12.3 uses barley malted to 118.1. Aged for 75% in first-fill American casks, and 25% in first-fill PX sherry butts.
Octomore 12.3 Tasting notes (by the brand):
Aroma: Light sherry notes of fig, raisin and dates with charcoal, boot polish smoky notes set the tone for this dram. Light, fresh citrus honey notes from the spirit, intense floral notes of honeysuckle and orange blossom burst from the glass and then dark toffee, milk chocolate and vanilla from the oak add depth to the aromas. Smoked grain, seaweed, linseed oil and tobacco come as the whisky continues to open.
Taste: Peppery nasturtium flowers, dark chocolate, earthy peat smoke and those sherry fruits rush across the palate at first. The Peat smoke and the dried fruit dominate and then comes the barley sugar and charred oak, releasing those rich toffee and tobacco notes. Sweet pastry and toasted grain then more sooty earthy peat smoke.
Finish: Charcoal, soot and dried figs. Salted lemons and bitter chocolate.