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Bruichladdich Octomore Edition 07.3 Scottish Barley Single Malt Scotch Whisky

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Bruichladdich Octomore Edition 07.3 Scottish Barley Single Malt Scotch Whisky

Bruichladdich Octomore 7.1 is the distillery’s final release under Master Distiller Jim McEwan’s tenure. The whisky takes its name from Octomore Farm, a farm situated high above the village of Port Charlotte, just two miles away from Bruichladdich Distillery (the farm provides all of the barley used to create the whisky). Harvested from mainland Scotland, the barley used in this release is then malted before being peated to an absurdly high 208 phenol parts per million, making it one of the peatiest whiskies in the world.

After the barley has been peated, it is mashed using water drawn from the Bruichladdich loch. The water is soft and devoid of minerality, which makes it ideal for mashing and fermenting the barley. Following fermentation, the wash is twice distilled through Bruichladdich's 130 year-old, 20-foot tall, diamond-shaped stills. The Victorian-era stills produce whisky that is notably floral and elegant. "We have a distillery," says Jim McEwan, the master distiller at Bruichladdich, "and we know how to use it."

Once the whisky has been distilled, it is matured for five years in American oak before being bottled at 119 proof without the use of chill filtration or artificial coloring.

Tasting Notes

Appearance: Summer sun on Hebridean sand

Nose: Initially the nose is sea spray and caramel, lemon balm and pipe tobacco. Slowly, the peat smoke rises from the glass, gentle but strong lifting vanilla, mint, toffee, golden syrup and almond. Peach follows with pear syrup and buttercup. A symphony, a delight to experience.

Palate: Smoothness, sweetness and then smoke. A texture like no other, satin soft and devilishly warming. The American oak influence is in perfect tune with the smoke and soft fruits delicately, skilfully coaxed from the still during exceptionally slow distillation. Vanilla, honey, citrus rise up to be met with sea spray and leather, smoked mussels mix with autumn bracken and crème brûlée.

Finish: As the sweetness from the oak fades the salt comes to the fore one last time while the gentle peat smoke steady and true grows and outlasts all else.

Proof 119 (59.5% ABV)