Octomore /3 152
| Octomore /3 152
|Foto: House of Cognac|
|Flaskens volum:||70 cl|
|Ppm malt:||152 ppm|
|Fattype:||Amerikansk eik, bourbonfat|
|Pris Vinmonopolet:||1000 kr UTSOLGT|
|Poeng Whiskyfun:||90/100 p|
|Antall flasker:||18 000 flasker, 30 til Norge|
|Lansert:||Nov-10 i Norge|
|Farge||Uten vann||Med vann|
|Farge ikke vurdert|| Ikke vurdert lukt.
Ikke vurdert smak.
| Ikke vurdert lukt.
Ikke vurdert smak.
|Har ikke kommentert ettersmak.|
Destilleriets offisielle smaksnotater
|Winter Sunshine||The senses are totally ambushed, the palate receptors going crazy with the olfactory system for not releasing an early storm warning. Both are sucked into a vortex of peat smoke and fire, iodine, wet seaweed, tarry pitch and soaking sailcloth. Having totally breeched the defences the more subtle notes of hawthorn and heather, bog myrtle and mint, pine resin and mountain thyme emerge slowly and bring a coolness to the palate that allows you to rise to a sitting position which definitely helps as you re-enter the tempest by raising the glass once more.|| Now the senses are ready and they pick up the mellow oakiness from the bourbon sweet casks coming through like chicory and bitter chocolate which brings balance and a subtle smoothness, also deep down you will find the Bruichladdich DNA of soft green fruits. It’s a stunning combination of aromatics and flavours.|
By now you feel like a Celtic warrior, you can speak Gaelic fluently, you look 10 years younger and are ready to face anything that the world throws at you. The howl of the hurricane driving you into a taste experience that has never been experienced before - this feeling will return every time you raise a glass of Octomore, this I promise you and you know that distillers never lie.
|Ettersmak: The palate and olfactory system have been totally seduced, they have survived the war of the elements and the flavours remain long after the storm has passed. All this from a glass of the finest single malt distilled by a bunch of crazy guys on a rock in the Atlantic |
Oppsummering: It’s like getting hit by a 20 feet wave that’s crashed over the peat bogs of Islay. Absolutely brilliant!!! What a sensation, definitely not for the faint hearted. Please try it first without water to experience the full power of this amazing spirit
|Farge ikke vurdert||A wonderful full and fun nose of charred wood, burning peat and a salty smoked fish. A fruity-vegetable note, like sweet roasted carrots. Or possibly freshly dug up carrots.||Sweet, smoky and creamy. A bit salty and spicy (gingercake) on the finish perhaps. Lip-smacking texture and eye-goggling intensity|
Oppsummering: Intense and very smoky but not in the realms of macho silliness as it is made so appealing by a very flirty sweetness. Ignore the hype, the fancy bottle and all the posturing. This is bloomin' marvellous peatjuice. What the hell is this stuff going to be like aged 18 or 25 years old?
|Straw|| Well, this seems to be rather gentler than the first ones, and probably not that peatier than the Port Charlottes that we just had. No ashtray effect and no burnt Pirellis (ex-Enzo), rather a clean, smoky, ashy and slightly ‘roasted’ peated whisky showing unexpected balance. Also apple peelings, walnuts, dry fino, vin jaune… That’s to my liking.
With water: becomes more empyreumatic as the wine freaks say, with notes of turpentine, motor oil, pine sap (touches), tarmac, gun flints… And a lot of smoke, of various origins (not only peat).
| Sweeter and rounder (yes I wrote rounder) despite the ashy tones. It’s powerful and intense malt but it’s kind of drinkable at high strength… drop by drop! Lemon, pepper, bitter oranges, ginger, peppermint and, naturally, a lot of peat.|
With water: it’s almost easy whisky now! Easy but quite delightful, all on something such as smoked lemons. Does that exist?
|Ettersmak: Long, leaving a great deal of ashes on your tongue. |
Oppsummering: Let’s forget about the ppms, the packaging, the story and the buzz and let’s rather focus on the spirit: I think it’s great (but yeah, of course, you have to like peat).