Bruichladdich Octomore 10.3 Single Malt Whisky Review

Islay has a special place in the heart of many whisky lovers all over the world. Despite the reputation, peat isn’t the be-all, end-all of Islay whiskies. Bruichladdich is well known for going against the grain with its portfolio of unpeated-yet-delicious drams. 

In the early 2000s, the scotch producers wanted to rethink how whisky is made. At the same time, they wanted to clap back at industry whispers of “illegitimate” and “not a true islay.”

Whatever the reasons, Octomore single malt scotch whisky was our reward.

Octomore Scotch Whisky

Bruichladdich turned a few heads when the first batch of Octomore was bottled in 2008 peated at 80.5 ppm. For reference, Ardbeg 10 Years Old is typically peated between 50-60ppm. 

The next batch of Octomore would rise above 140 ppm. Later releases were cruising past 200 ppm before cresting at 309 ppm with the launch of Octomore 8.3!

At this point, Bruichladdich had proven their worth to peat-chasers. Perhaps it's no surprise that the Octomore signaled the return to a semblance of balance, focusing on “softer smoke.”

Octomore 10.3 Single Malt Scotch Whisky Review

Like all -.3s in the series, Octomore 10.3 is distilled from 100% Islay barley. The Concerto barley was harvested in 2012 from the Irene Field at the Octomore farm, a stone’s throw from the Bruichladdich distillery. 

Octomore 10.3 is bottled at 61.3% ABV and peated at 114 ppm (still double a standard Ardbeg). The whisky was aged for 6 years first fill ex-American oak pours a straw-colored gold. 

The whisky was given 20 minutes to breathe in the glass before sampling.

Aroma

As part of the “Super Heavily Peated” Octomore series, it’s not surprising that smoke isn’t the first thing that jumps out of the glass. Instead butter and lemon rise to the top—seafood anyone?

The lemon soon evolves to a fruitier aroma, almost like a whisky sour. Despite the price of the bottle, I’m tempted to try it with my sour mix. (That would likely be a waste of rare whisky but I digress). 

Diving beneath the lemon at the surface is burnt sugar, caramel, and vanilla. Oh, and now there is plenty of smoke and maritime character. The peat is on the lighter side, it feels more natural in this setting, blending in with the complex olfactory environment. 

Adding a drop of water enhances the vanilla and baking spices and a lemon-candy character. Tempting to have a dram as a remedy for a sore throat. (Likely, another bad idea).

Palate

Upon taking a proper sip, the whisky assaults your palate with smoke and fire. Okay, so this is an Octomore after all. The 10.3 showcases the gentler side of peat, but this dram is definitely not for single-malt novices. 

The whisky has a medium oiliness, more like maple syrup than olive oil. After putting out the peat fires, notes of overripe bananas, and lemon/ orange zest filter through.

After adding a few drops of water, the familiar character of salt and seaweed returns. Citrus is accompanied by notes of shortbread and vanilla bounded by smoke. 

Finish

There’s a pleasant, round smoke character that lingers. The finish is peppered with hints of black pepper and clove but then suddenly vanishes.

All that’s left is a glaring reminder that what you’re drinking is over 122 proof. It’s a bit like listening to a song that ends in the middle of a bar. 

While unexpected, the dissipating finish is a friendly reminder that’s it time for another taste

Score 86/100

Final Word

The Octomore 10.3 is a key turning point in the direction of Bruichladdich’s peat monster portfolio. With the uniqueness of the local Islay barley, the 10.3 is a must-have for any serious Islay collector. 

This whisky will take you on a wild ride. Released in 2019, there will be less and less of this Octomore in the wild. Best grab a few bottles while you still can!