Islay's Bruichladdich Distillery has unveiled the latest releases in its Octomore range of heavily peated whiskies.
The three expressions in the 12th Octomore series will be the first to appear together in specialist retail stores, and will be available from October 2021.
Octomore 12.1 acts as the base of the experimental trio; the 12.2 offers an alternative maturation, making use of ex-wine casks, while the 12.3 showcases Islay-grown barley and is the first sherry cask-matured Octomore expression.
Bruichladdich head distiller Adam Hannett has established a tradition of maturing the .1 Octomore releases in ex-American oak casks for five years, to provide a control within each experimental series, and the 12.1 was no exception to this rule.
The 12.2 follows the example of the phenomenally successful Octomore 4.2 (Comus) in pairing heavily peated spirit with ex-Sauternes cask finishing. The whisky spent three and a half years in ex-American oak before being recasked into Sauternes casks for 18 months.
Meanwhile, the 12.3 is a single-vintage, single-field single malt that is made with barley grown just a couple of miles from the distillery on Octomore Farm. Of the spirit distilled, 75 per cent was filled into ex-American oak casks and 25 per cent into Pedro Ximénez solera casks for a five-year maturation.
The three expressions in the 12th Octomore series will be the first to appear together in specialist retail stores, and will be available from October 2021.
Octomore 12.1 acts as the base of the experimental trio; the 12.2 offers an alternative maturation, making use of ex-wine casks, while the 12.3 showcases Islay-grown barley and is the first sherry cask-matured Octomore expression.
Bruichladdich head distiller Adam Hannett has established a tradition of maturing the .1 Octomore releases in ex-American oak casks for five years, to provide a control within each experimental series, and the 12.1 was no exception to this rule.
The 12.2 follows the example of the phenomenally successful Octomore 4.2 (Comus) in pairing heavily peated spirit with ex-Sauternes cask finishing. The whisky spent three and a half years in ex-American oak before being recasked into Sauternes casks for 18 months.
Meanwhile, the 12.3 is a single-vintage, single-field single malt that is made with barley grown just a couple of miles from the distillery on Octomore Farm. Of the spirit distilled, 75 per cent was filled into ex-American oak casks and 25 per cent into Pedro Ximénez solera casks for a five-year maturation.
