Bruichladdich Unveils 17th Octomore Series With Super Heavily Peated Domestic Barley
Bruichladdich Distillery has unveiled its 17th annual Octomore series, this time using “super heavily-peated barley”
Anchored in Bruichladdich's belief of full grain traceability, the release utilizes super-heavily peated barley sourced from both Islay and the Scottish mainland, brought to full maturation through a meticulous selection of exceptional casks ranging from traditional Bourbon and rich Oloroso Sherry to expressive Sauternes, Port, and Eiswein.
Called a reference point for the rest of the series by the distillery, the Octomore 17.1 was distilled from 100% Scottish mainland Concerto barley and malted to 81 PPM. Distilled in 2020 from the 2019 harvest, it was aged for 5 years in first-fill Bourbon barrels.
The expression is said to present notes of salt, smoke and sweetness. Bottled at 59.7% ABV, it boasts an MSRP of £143 (US$194). The distillery has listed notes of:
Nose: Clean and precise at first, opening on sweet malt and creamy vanilla custard. Charred American oak brings toasted coconut and butterscotch, while delicate citrus peel and green melon lend freshness. Smoke rises gently rather than dominates — glowing peat embers and the distant memory of a beach bonfire carried on a salty Atlantic breeze. With time, floral barley notes, soft ginger spice and a distinct minerality emerge, anchoring the dram in its coastal origin.
Palate: Texture leads the experience — viscous, mouth-coating and richly sweet. The high strength brings peppery heat without force. Vanilla milkshake, Scottish tablet and warm custard tart meet pear drops and malt syrup. The peat builds in waves: dry, earthy smoke then smouldering oak and ash, with Octomore’s signature balance. Salinity cuts through the sweetness, creating clarity with hints of coconut and gentle oak spice adding depth.
Finish: Long and evolving. Sweetness fades to dry minerality, then lingering peat smoke and warm embers. Maritime salt and soft char persist, leaving a powerful, resonant smokiness that belies the spirit’s elegance.
The Octomore 17.2 is likewise distilled from the same batch of barley and with the same PPM. It was distilled in 2020 from the 2019 harvest and aged for 5 years.
The expression matured for four years in second-fill French oak that held Californian red wine then bourbon, followed by a refined finishing period in first-fill Port barriques.
The expression promises notes of pepper, citrus and berries. Bottled at 59.5% ABV, it has an MSRP of £158 (US$214). The distillery has listed notes of:
Nose: Opens with ripe red fruits and soft, jammy sweetness suggestive of late-harvest berries and stone fruit jam. Raspberry and blackcurrant preserve and florals redolent of Turkish Delight mingle with toasted oak, clove and aniseed spice. The smoke is dry - wood-fired rather than phenolic, like smouldering embers. Hints of barley flour, fresh linen, leather and coastal iodine bring freshness and structure, with coconut and ginger warmth developing in the glass.
Palate: Supple and viscous, immediately coating the mouth in wine-poached berries and spiced fruits. Strawberry, blackberry and cassis are followed by barley sugars and dark syrup sweetness. Peat smoke builds steadily, peppery and earthy, alongside lemon zest and lime oils that brighten the palate. Oak tannins and gentle warmth lend depth and balance.
Finish: Long and luxurious. Raisins, toasted oak and sweet malt fade gradually into dry, maritime salt and char. As the fruit recedes, a distinct Octomore signature remains — persistent peat smoke and soft spice linger on irresistibly.
The third release in the series, Octomore 17.3, utilizes 100% Islay-grown barley harvested from Irene’s Field on Octomore Farm, just two miles from Bruichladdich.
Also distilled in 2020 from the 2019 harvest, it was aged for five years in first-fill Bourbon barrels and second-fill Ribera Del Duero, Sauternes, Eiswine and Syrah casks, the whisky has been bottled with a PPM of 132.1.
Bottled at 60.9% ABV, Octomore 17.3 has an MSRP of £199 (US$269) and has been introduced as a “spirit-led Octomore that grounds barley, provenance and place, balancing muscular peat with elegance and nuance”. The distillery has listed notes of:
Nose: Immediate coastal peat smoke — salty, tarry and medicinal — evocative of sea spray, coal smoke and weathered rope. As the phenols settle, the barley speaks clearly: warm malted grain, brown sugar and fresh barley flour. Lemon peel and crisp orchard fruit bring lift; green apple, pear and pear drops, alongside soft vanilla and marzipan sweetness. Herbal notes of marram grass and wildflowers add freshness, grounding the dram firmly in its Islay home.
Palate: Full and commanding in texture — viscous, weighty and peppery. Sweet first-fill oak shows as salted caramel, smoked apple and toasted coconut, quickly joined by praline and vanilla cream. Then the peat rises: earthy and deeply charred, wrapping the palate in dry, ashy smoke. Citrus oils and mineral salinity rise sharply through the smoke, creating tension and precision. With time, the spirit, cask and grain knit tightly together — smoked malt, sweet barley and peat woven as one.
Finish: Long, dry and resonant. Malty sweetness, soft florals and vanilla fade gradually into earthy smoke and maritime salt. The peat lingers for an age — savoury, warming and unmistakably Octomore.
The fourth and final whisky, the Octomore 17.4, will only be available to buy from the distillery.
The expression is said to have notes of oak spices and dried fruit. Malted to 108.2 PPM, it was matured in first-fill oloroso Sherry and finished in French virgin oak. It will have an MSRP of £178 (US$241).
The first three releases in the range can be purchased from the Bruichladdich website from Sep 1 September as well as Selfridges and independent retailers.
The Octomore 17.4 will be available a month later from 1 October.
Kanpai!
88 Bamboo Editorial Team
