A melange of plum, earth, smoke, herbs, red flowers and vanilla flow from the glass. It is somewhat jammy on the palate with some alcohol creeping in on the grand finale. Ready to drink.
Pale yellow. The nose is shy, has citrus notes with a little mineral component. A few very small CO2 bubbles appear in the glass. Soft and round on the palate, its taste is pleasant. There is a nice acid tang in the finish. Drink now.
Just a fabulous nose of savoury red fruits, black currants, anise, graphite, iron and integrated herbs and spices. It’s rich, layered and textured on the palate with a range of red fruits, black currants, herbs, spice, minerals and length through a clean and polished finish.
This blend of 60% Chenin Blanc, 15% Chardonnay, 15% Cabernet Franc and 10% Pinot Noir spent 6 years on the lees. Pale straw colour. The bouquet is toasty and complex with notes of apple, pear and citrus. High acidity, soft texture and lemon custard flavour. Honey notes on the long finish.
At 57.5% alcohol by volume, and peated to a staggering 167 ppm (making it the world’s most heavily peated whisky), you might expect the Bruichladdich Octomore (6th edition) to be simply overpowering. The thing is, it’s not. Sure, the smoke is there, but so is the Bruichladdich character. There’s elegance, complexity and fruity overtones nestled in amongst the earth, seaweed, black pepper, vanilla and bog myrtle. Salty/peaty on the palate, with minty/menthol notes, vanilla and toasted nuts. Profoundly long on the finish with a final dash of black pepper.
Purple-black in colour with a spicy plum, the bouquet is herb-tinged with an engaging floral note. Full-bodied and dry, you can taste that floral note above the black fruit flavours.
Aromas of orchard and stone fruit before a lively palate of bright apple and pear notes with some mineral hints wrapped in good acidity through a fresh, fruity close.