Octomore is not merely a whisky—it is a deliberate challenge. The name derives from the Gaelic 'Ochdamh-Mor' (eighth estate) and honours Octomore Farm, perched on the hillside above Port Charlotte in Islay. Master Distiller Jim McEwan and then-owner Mark Reynier created this series as an exploration of how heavily you can peat malt and what that means for flavour and character.

This Edition 02.1 is malted to 140 ppm—among the heaviest peatings in the world. Five years in American oak, bottled at 62.5% ABV, non-chill-filtered and natural in colour. The result is a whisky that refuses compromise: massive smoke and bonfire intensity, with sweet vanilla and coconut underneath.