10 years

Octomore takes its name from a farm on the hillside above Port Charlotte in Islay, near Bruichladdich. The name derives from Gaelic 'Ochdamh-Mor', meaning 'eighth estate'. This 10-year-old single malt was created by legendary master distiller Jim McEwan and owner Mark Reynier as their answer to a question: how do you make a heavily peated whisky that doesn't overwhelm?

The recipe varies by edition — some used Scottish barley malted to 90+ PPM (phenolic parts per million), others around 167 PPM. Depending on the release, it matured in a mix of first-fill bourbon casks, ex-port pipes, or ex-cognac casks. This combination of wood gives the whisky its signature balance: the peat is present but not aggressive, more a bonfire-like tone that mingles with sweet and fruity layers.

On the palate: full, velvety mouthfeel with dry oak and pepper notes, supported by overripe berries and chocolate. The finish is a blend of smoke, tar and ash, with hints of cocoa and fruit jam. This is a whisky with weight and purpose — not complex in the traditional sense, but solid and deliberate.