Bruichladdich Octomore 17.2 Islay Single Malt Scotch Whisky 700mL

Like its 17.1 counterpart, Octomore 17.2 is distilled from the same batch of 100% Scottish mainland concerto barley and is malted to 81.0 PPM. But instead of being matured in bourbon barrels, it has spent time in French oak that matured Californian red wine then bourbon, then Octomore. The spirit was then finished in first-fill port barriques.

Octomore spirit has never been matured in this specific combination of casks before, which has resulted in a unique flavour profile comprising pepper, citrus and berries.

The .2 expression offers a direct comparison to the .1, using the same malted Scottish mainland barley but with a different cask maturation profile.

"A confident exploration of cask and spirit harmony. The port influence amplifies fruit and spice while allowing the barley and peat to remain unmistakably present. Less overt smoke on the nose, yet profoundly smoky in structure, this Islay Single Malt is rich, vibrant and beautifully composed." - Adam Hannett, Head Distiller

Tasting Notes:

Colour: Deep amber.

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 tannin 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.