Bruichladdich Octomore Scot Barley 14.2

Distillery Background and History

Bruichladdich Distillery, nestled on the Rhinns of Islay, Scotland, was founded in 1881. After decades of intermittent closure, it was revived in 2001 and later acquired by Rémy Cointreau in 2012. Known for its experimental spirit and dedication to terroir, Bruichladdich, especially through its Octomore series, has become renowned for producing some of the world’s most heavily peated whiskies while maintaining a remarkably nuanced and refined profile.

Master Distiller and Production Philosophy

The Octomore line, including Edition 14.2, is guided by Head Distiller Adam Hannett. His philosophy emphasizes marrying intense peat with precise cask selection to create “the impossible equation” — balancing raw power with elegance through meticulous cask orchestration.

Source of Ingredients (Grain, Water, Yeast)

Distilled entirely from 100% Scottish-grown Concerto barley, malted to a pronounced 128.9 ppm (peat level). The distillery utilizes local Islay water sources such as Loch and Burn, and its own Octomore Spring, while yeast strains remain proprietary, chosen to retain purity and complexity typical of Bruichladdich expressions.

Distillation Process

Produced in traditional copper pot stills at Bruichladdich. The single malt undergoes distillation before being matured; while specifics on the number of distillations are standard (typically double distillation), it’s the cask strategy that distinguishes Edition 14.2.

Maturation & Cask Information

Aged for five years entirely on Islay in a combination of first-fill Oloroso sherry hogsheads (40%), first-fill Amarone wine casks (16%), and second-fill Amarone casks (44%). The blend of Oloroso, Amarone, and specifically chosen European oak imparts red fruit, spice, and savory depth while balancing the powerful peat backbone.

Tasting Notes

Nose: Deeply rich, honeyed with dessert wine notes, stewed apricot, redcurrant, oily smoke, butterscotch, malted barley, leather, and prunes.

Palate: Medium-thick mouthfeel; balanced peat smoke layered with chocolate, Malbec-like berry fruits (blackberry, raspberry, cherry), charred oak, cinnamon, green apple, black pepper.

Finish: Smoky and complex — waves of savory dryness with hints of tobacco, seawater brine, olive, pepper, and a lingering oaken dryness.

Food Pairing Suggestions

Excellent with rich blue cheese, smoked or cured meats (e.g. Iberian ham), dark chocolate desserts, or berry-glazed game dishes. The intense peat and red-fruit note pairing balance richness beautifully.

Serving Suggestions and Ideal Glassware

Best enjoyed neat or with a few drops of water to open the complex layers. Serve in a Glencairn glass at around 17–19 °C. Adding water enhances the fruit and dry spice, while preserving the smoky backbone.

Storage and Aging Potential

In bottle, stored upright in a cool, dark place away from heat and direct light, this whisky retains its character for many years. Further aging in bottle will soften the alcohol presence but won’t dramatically change its profile—peak enjoyment is now.

Grain Type & Mash Bill

Single Malt Scotch whisky; 100% Concerto barley, heavily peated (128.9 ppm).

ABV (Alcohol by Volume)

57.7%