The second limited release of Octomore made from local barley grown two miles along the coast from the distillery at farmer James Brown's "Octomore" farm. Sourced from Lorgba field, it was distilled in 2010, peated to 169ppm and matured in x-bourbon barrels as well as Spanish wine casks from Ribera del Duero. Elegant, powerful, deep and proud of its Islay DNA
 
Tasting note
Nose: Opens with the unmistakable hit of peat smoke followed by ozone and salt spray, then lemon cake. The marine notes are characteristic of maturation by the shores of Lochindaal. Warm the glass in your hand and wait as apricot jam, cinder toffee, vanilla, buttercups and lilies rise and interweave.
Palate: The texture is a striking testament to the Distiller’s art, rich and satin smooth despite the high strength. Initially, there is salt on the lips with sweetness from the American Oak combined with the peat smoke. A second sip uncovers the heart of the dram through layers of peaches, apricot, melon and ginger syrup. Once there, malted Islay barley and toasted oak complement floral notes of wild thyme, mint and buttercup.
Finish: Everything about this dram speaks of Islay and our slow distillation, the peat smoke and salt spray powerful yet gentle and complex. The Islay-grown barley gives a character like no other. The culmination of many hours of hard work, determination and skill, long after the glass is empty the peat embers from this whisky remain alive on your taste buds.