Octomore is the super heavily peated whisky produced at Bruichladdich; this particular release was peated to 118.1 phenols ppm, produced from concerto barley, and grown entirely on Islay’s Octomore farm.

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Whisky: Octomore 12.3

Country/Region: Scotland/Islay

ABV: 62.1%

Cask: Bourbon, PX Solera Sherry Cask

Age: 5 Years (Distilled 2015, Bottled 2021)

Notes: Rich wood smoke and dark chocolate came together for gooey brownies and grilled fruits with a kiss of herbal mint. I found myself at a barbecue dessert table as the aroma of taro rice pudding and pandan jellies mixed with grill char and dry summer grass. More subtle notions of the petting zoo with musty hay and animal feed lingered in the background. Medium-bodied and spirited, a peppery spirited heat arrived with phenolic candies and sun-drenched asphalt. Acrid, sweet, and spirited, the barbecue kicked off with grilled pineapples and peaches followed by charcoal dust and a touch of burnt chocolate brownies, toasted herbs, and burning grass. A few drops of water helped tame the heat, but elevated an acrid, bitter quality and washed out the grilled fruits.  The finish was medium-length and peppery with grill char, burnt grass, and hints of meaty burnt ends.

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Score: 6 (77)

Mental Image: Scoping out the BBQ Desert Table

Conclusion: The aroma was lovely, but the palate felt hot and unfinished. I do not think I am that particularly sensitive, or bothered by an elevated abv., though I am certainly not out hunting hazmat level whisky either. Yet, this felt incredibly young and feisty, to an almost unpleasant level. The aroma was complex and rich, while the palate peppery and acrid. A few drops of water brought balance to it, and I could better understand why some reviewers described the mouthfeel as silky and creamy, but at the cost of the delightful grilled fruits.

Overall, not unenjoyable, but not my favorite.