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Bruichladdich Octomore 10.1 Single Malt Scotch Whisky
About Bruichladdich Octomore 10.1 Single Malt Scotch WhiskyBruichladdich is an award-winning distillery employing generations of distilling knowledge and the principle of minimal intervention. Built in 1881 on the wild Scottish island of Islay, Bruichladdich distillery still uses the original Victorian equipment to create a range of single malt whiskies that are trickle distilled, matured and bottled solely on Islay by a skilled team of 78 men and women.
Bruichladdich implements revolutionary, modern interpretations of time-honored ideas and challenges the comfortable conventions of a whisky establishment. Rejecting the onset of modern automation and homogenization, Bruichladdich's Head Distiller, Adam Hannett, only considers production methods that place the quality of liquid above everything else.
The modern Bruichladdich Distillery is known as the most experimental and adventurous of the Scottish distilleries, and the Bruichladdich Octomore Series represents a singularly unique expression in the world of Scotch whisky.
The Octomore farm is situated on the Rhinns of Islay, a remote area nestled high upon a hill, overlooking the village of Port Charlotte. Octomore harkens to the days of stone cold independence during a time when the legality of distilling had just barely entered the era of “enlightenment."
The word Octomore means “the big eighth,” it’s a term derived from the medieval division of common ground. The Original Octomore distillery was founded in 1816 by George Montgomery. The original spirit they produced at Octomore would have been heavily peated, and being distilled on the brine-soaked shores of the Loch Indaal, the whisky would have been sold very young.
The 49 tons of barley, grown on the Octomore farm, are germinated over a period of three days. Using a Sphagnum-based peat high in incredibly high in phenols, so high in fact, that Octomore 8.3 is one of Bruichladdich's most heavily peated whiskies, producing a reading of an astronomical 309.1PPM (Phenol Parts per Million), the highest ever recorded at the malting stage.
The peat used to dry the barley used in Octomore is sourced from a Caithness Croft, situated in the vastness of Northern Scotland also known as “The Flow Country.” An area where peat has been cultivated since the ice age, developing in waterlogged, anaerobic blanket bogs, forming from the partial decomposition of vegetal matter.
Dried over peat for five days, the malt is then shipped to Islay, where it is ground into grist using a mill made by Robert Boby, installed at the distillery in 1913. The grist is meticulously analyzed before being mashed and fermented in Douglas fir washbacks. The wash is then twice distilled in 17,275 liter steam heated copper distinct from the much wider pot stills that are traditionally used to distill heavily peated Islay whiskies. This is the first chapter in the Octomore odyssey to be entirely created by Head Distiller Adam Hannett. Distillation is also overseen by Production Director Allan Logan.
Octomore 10.1 is the first of four releases in the tenth edition of this heavily peated line from Bruichladdich. This tenth edition is lighter on the smoke compared to previous releases, peated to just 107ppm. Distilled from Concerto barley sourced from Scotland this single malt is matured fully in first-fill American oak whiskey barrels from Jim Beam, Heaven Hill, Buffalo Trace, and Jack Daniel's. Bottled at 59.8% ABV.
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Scotch is the most popular whisky in the world and is considered the king of them all! There are five whisky regions in Scotland (six if you count the not officially recognized Islands), and each of them produces spirits with unique properties and distinct tasting notes. (The type of grain used determents the type of the scotch.)
Malt whisky is made of malted barley, and grain whisky uses other grains like corn or wheat. Most of the time, a whisky is blended from different distilleries hence the name blended scotch, but if a malt whisky is produced in a single distillery, we get something extraordinary called a single malt.