Scottish Barley Islay Bruichladdich
|Origin||Scotland, Malt Whisky|
5 year old. 10.1 has been distilled from a single harvest of 100% Scottish barley, peated to a phenol level of 107ppm, and has been matured exclusively in ex-bourbon casks for five years. This whisky’s purpose is to showcase the character of Octomore spirit and the precision of its distillation. The wild-child sibling of already-considered-slightly-mad distillery Bruichladdich, Octomore started life in 2008 as a lab test to see how peaty you could make whisky. According to the Eights series, released in 2017, the answer is ‘very,’ to a value of 309.1ppm. For context, the most heavily-peated whiskies produced elsewhere on Islay rarely go higher than 55ppm.
Since reaching this milestone, Octomore has continued to create peated whisky in a class of its own, widely regarded as the smokiest single malt in the world, without compromising on character, flavour, quality, or provenance: much of the barley and water is sourced from nearby Octomore farm, from which the spirit takes its name. With more than a decade’s experience and ten releases under its belt, Octomore shows no signs of slowing – or, indeed, mellowing – its quest for powerfully tasty whisky.
Lithe, supple, powerfully confident and a dram more than the sum of its parts. Slow trickle distillation is the hallmark of this muscular, oily spirit.
Vanilla led, caramel, hints of smoke but tamed back. Candied apple, gooseberry and marzipan.
Soft yet powerful and warming on the palate, peppery, barley sugar, smoky – dried earth and hints of rubber. Warm sand, sweetness of charred oak and pineapple.
Sweetness from tablet/fudge and a strong peat smoke and cold marine air combination. Winemaker's notes (May 2021)
*Case price discount: Mix any 12 bottles (or 9l equivalent) of wine or 6 bottles of Champagne, Spirits, Sweet Wine or Fortified to get the 'case price' for each bottle.
The Bruichladdich Distillery (pronounced brook-laddie), was built in 1881 on the shores of Loch Indaal, Islay, by three brothers; William, John and Robert Harvey.
Not long after the distillery was built, William assumed full control and ownership, which he maintained until his death in 1930; after which the company passed through the hands of a few big names in the Whisky industry, before most recently being bought in 2012 by Rémy Cointreau.
The firm still maintains its traditional values and firm independence. Bruichladdie uses only Scottish-produced barley, and also still uses the only open-topped mash tun on the island, along with some of their original Victorian equipment.
They produce three distinct types of malt whisky, and have recently branched into the world of gin.
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