Review #29 - Bruichladdich Octomore 13.3

2022 Octomores Mini-Series: Part 3 of 3

To finish this series, it's time for the '.3' version of the 2022 Octomore: 13.3, with its rarer barley makeup. Like the other versions, this is Concerto barley, but this batch was grown on Octomore Farm on the island of Islay, and then peated to 129.3 PPM before fermentation and distillation.

The casks here are also interesting; it's a combination of 3 types: (1) ex-bourbon, (2) Rivesaltes, and (3) red wine from Ribera del Duero. Rivesaltes are generally sweeter fortified wines hailing from southern France, and Ribera del Duero is from central Spain - both red and white wines are produced here, but this Octomore bottling is employing the red variety for its aging. Will we find any terroir-driven differences in this malt, or will the cask types be the predominant differentiating factor?

Bruichladdich Octomore 13.3

Scotland/Islay - Single Malt

Current Locally Available Price: USD 260 (2023)

Age Statement: 5 Years

Strength: 61.1% ABV

Cask Makeup: Ex-bourbon, Rivesaltes, and Ribera del Duero red wine

Details: Concerto barley, peated to 129.3 PPM, from Octomore Farm on Islay

Tasting Methodology: Reviewed 1 time; bottle at 90% fill level at time of review. Tasted in a Glencairn glass, rested 10-15 minutes

Nose: Lighter and cleaner notes to start, we have white wine and pear, along with plenty of white chocolate. Dry, unsweet vanilla, dry wood, and some lemon-lime are added, but as it opens up, there we find damp hay and some slightly musty notes. Black pepper and mild peat smoke, and the longer this rests, the more it changes toward sweeter vanilla, even creme brulee or vanilla bean ice cream. At the end, we do get just a hint of something more savory, like a lemon pepper steak.

Palate: Nice and creamy, actually, with a medium-thick mouthfeel and plenty of oil. Rich wet oak, vanilla, and more of that creme brulee from the nose, and the warmth here starts mild but builds to medium. At the same time, our peat influence is medium level at first, but grows quite strong the longer it's on the tongue, though it never really overpowers the other notes. Later, there is a hint of orange cream soda, some lemon zest, and again, that tiny barbecue char note finds it way in at the end.

Finish: The finish is slightly more dry, and quite long; there is still some cream and burnt sugar, lemon - this is like an overcooked lemon tart pastry. Hints of white pepper and pear come back, and it's oily and plenty of peat. Later, wood char and wood smoke come into play, and at the end, a very pronounced tobacco/cigar smoke builds in strength.

Final Note: For us, this is the best of the bunch this year - more reserved and on the beaten path than the unusual 13.2, but also far more complex and full of interesting flavors when compared to the 13.1. The juxtaposition of the heavy peat smoke with the creamy sugar and lemon notes is fantastic, and that cigar smoke at the end is always a welcome treat. This might be one to seek out if you're looking to splurge on a special release bottle; still, the going price makes it pretty difficult to call this any sort of 'value' pick.

Our Average Rating: 8.3 / 10

In the current whisky landscape of increasing prices and variable quality, we've added a value rating to our reviews that relates to the score and the available pricing of each whisky. This roughly equates to a 0-10 scale; no reviews so far have exceeded a score of 10, although it is technically possible for the formula to produce a value rating higher than 10 with a high enough score and low enough price.

Value Rating: 5.17