Octomore 2009
Edition 6.3 Islay Barley

70cl / 64%
  • Islay Single Malt Scotch Whisky
  • Distillery Bottling
Octomore 2009 / Edition 6.3 / Islay Barley
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Customer Rating

Launched at The Whisky Show 2014, the first bottling of super-heavily peated Octomore made with Islay barley is peated to a whopping 258ppm (parts per million), and unsurprisingly, this big-hearted dram is bursting with life.

Bottler
Distillery Bottling
Vintage
2009
Country
Scotland
Region
Islay

Style

  • Body
  • Richness
  • Smoke
  • Sweetness

Character

  • Nutmeg Nutmeg
  • Cinnamon Cinnamon
  • Cherry Cherry
  • Iodine (tcp) Iodine (tcp)
  • Honey Honey
  • Seashell Seashell

Octomore 2009 Reviews

Tasting Notes

  • Tasting Notes by Stuart P

    Nose: Deep breath… I’m expecting a peaty riot, but instead there’s a deliciously rich waft of barley, a touch of Germolene and then an aromatic fruitiness takes hold.

    Palate: Big, big flavours! Chewy malt, honeycomb, stewed fruit and fresh cherries. Then sweet spice from the oak (cinnamon and nutmeg), but there’s nothing here that takes away from the vivacity and vibrancy of this whisky – it is bursting with life.

    Finish: Layers of peat, fruit, spice and perfume go on and on. Quite something.

    Comment: It is staggering that a 64% abv whisky can be drunk without water, but it’s true in this case. In fact, a small drop helps, but just a touch – to drown this dram would be criminal.

7 Customer Reviews

  • Add Your Review
  • 3
    23 March 2016

    This whisky is a contradiction within itself. It starts as the most heavily peated whisky in the world with malted barley at 258ppm phenols, but the final spirit is IMO around 40ppm. The COATLINE is long lasting and the legs are thin as expected with a young whisky. Nose is as Stuart P suggest germonline predominantly, with peat in the background. Fruity aromas also. Palate is again suggestive of germonline as I imagine it would taste. Fruitiness certainly present. Peat is strong. Finish is long and peaty with chilli. In nose palate and finish the bonfire and burnt firewood of the Kildaltons is absent The contradiction lies in the distilling of this whisky. Tall stills with long necks produce s very refined whisky. Bruichladdich, unlike Ardbeg with is smaller, only 12 ft, dumpy stills and restricted neck is ideal to retain the peatiness. OCTOMORE. A bit like trying to build a Rolls Royce in a Ferrari factory.

  • 5
    30 January 2016

    Stunning, wow! New to whisky so before this had tried Jack Daniels, Ardbeg 10 year, Jura Superstition, Port Dundas 1978 single grain, all good. But this just blew me away, the peat is super-smoky, the after-taste is magnificent, just lingers beautifully for ten seconds or more, the initial first few seconds is a complex bouquet leaving you wondering how they ever made this! Buy it.

  • 4
    30 January 2016

    Stunning, wow!

  • 4
    5 October 2015

    Very nice

  • 5
    6 July 2015

    Very nice. The smoketaste comes a bit after the alcohol and it rolls out from the back of your mouth, almost like it comes from the belly. Don?t spoil it with water, drink it strait. Don?t think, just order it. Worth every penny, belive me. I wonder what the lads at laddie?s are planning next.

  • 4
    11 May 2015

    Sampled this at the distillery. Was impressed and bought a bottle. The tasting notes are correct. You don't really need water, and trying to get it to ~40% really kills it, so a few drops max. Things to note: the barley is peated to 258 ppm, however much of this goes away in distillation/aging so while very peaty, its not actually obscene (and is quite delicious; there are many big flavors underneath the peat, which are not drowned out by it. At this price, I certainly wouldn''t make it a daily drinker, however the sheer fun & outlandishness of this makes it worth having a bottle.

  • 4
    7 January 2015

    A more vegetal barley character than usual, but a huge barley nose with a concentrated peat note. With water, a delicate clove character is released and we get more seaside minerality. The palate is rich in charcoal and iodine with the aromatic elements of sweet barley shining through on the finish. Not quite as meaty as the 2.2 or 6.2 but our insight into the provenance of this dram makes it all the worthwhile. A ripper in it''s own right!