Name: Bruichladdich Octomore 11.3 Islay Single Malt Whisky
SKU: 606582892f2bbc003e3fc05b
Price: 2198.0 HKD
Availability: OutOfStock

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Bruichladdich Octomore 11.3 Islay Single Malt Whisky

HK$2,198.00

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Bruichladdich Octomore 11.3 Islay Single Malt Whisky

布萊迪-奧特摩11.3版5年原酒威士忌

Origin: Scotland

Capacity: 700ml

Alcohol concentration: 61.7%, PPM-194

Comparing the Octomore 11.1 and 11.3 offers one of our best lessons in stratospheric smoke and barley terroir. While both versions are made to the Brobdingnagian 100+PPM standard,

However, differences in the traits of barley and the corresponding growing regions have always existed. Our Octomore Islay barley is grown annually on the Octomore farm itself by friend and farmer James Brown.

It is even harvested, malted and distilled separately from our other Islay barley harvests to become a single field, single year single malt. Limited edition of 18,000 bottles

“There’s a lot of depth of flavor here, with the malt character at the fore. The nose of this wine is floral and fruity, starting with the sweetness of barley flour and smoked orange peel.

Characteristics – Octomore is such a unique expression that most of its flavor comes from malted barley and distilled spirits. Distillation technology allows us to slowly dial out flavors from grains that are influenced by where the grains are grown and really express unique flavors based on those fundamentals.

Color: Barley Straw

Aroma: Eight floral notes on the nose, summery and bright. The peaty smoke rises slowly at first, but is light to the touch, clean, dry and diffused in the background. Lovely light floral notes and sweet citrus notes with hints of honey and vanilla bring everything together beautifully.

Palate: The texture has a fantastic presence on the palate, maintaining a high intensity to perfection. Mild sweetness, honey and fruit syrups, orange blossom, apricot jam and all the gentle aromas bring the phenols to the fore, a testament to the distillation technique that allows our spiritual qualities to shine through, high levels of phenols.

Finish: Naturally, the phenolic component comes off the finish, the floral notes fade, and the dry smokiness, earthiness with hay comes through. Burnt heather, toffee and maltose all play a role in the complex long finish.

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