This Octomore was peated to 108.2ppm, distilled from Scottish barley, and matured in a combination of American oak, red wine, and ex-cognac casks. A whisky with elegance and intrigue in equal measure, you can expect notes of rye bread, roasted coffee, and a thick, almost buttery texture, leading to toffee, cracked black pepper, and peat – lots of peat.

This Octomore was peated to 307.2ppm, making it the second most heavily peated release in Bruichladdich’s range. It was made using 100% Islay barley and matured in bourbon and oloroso sherry casks. You can expect notes of smoked and salted toffee, runny honey, and citrus, complemented by dried fruit and a punch of peat smoke.