Tag: Octomore

Octomore Whisky (and Series 15)

Of the many whisky distilleries, brands, and names that make up the landscape of Islay, few are as storied or as enigmatic as Octomore. “The most heavily peated whisky in the world” is the tagline that invariably accompanies the name, and whilst that’s an easy feature or hook for the brand to hang its hat on, it has always struck me that it risks underselling the whisky. For there is so much more to appreciate about Octomore than its mere peating levels.

Octomore is not a whisky distillery. (At least, not anymore. The original Octomore distillery was in operation from 1816 to 1852.) It is one of three different styles or variants of whisky made at the Bruichladdich distillery on Islay. As such, the story of Octomore cannot be told without first telling the story of Bruichladdich.

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The complete guide to peat and peated whisky

Are you wanting to know more about peat and smoky whiskies?  Want to know what makes a whisky smoky in the first place?  Peat is one of the least understood aspects of the whisky industry, but fear not:  Our complete guide to peat will make you an instant expert on the topic.

Most whisky drinkers will remember and can pinpoint the first time they tasted a heavily peated whisky.  Like a fork in the road, it was probably a “love it or hate it” moment….there is rarely middle ground or ambivalence when your tastebuds first encounter a truly peaty, medicinal, smoky whisky.  But things change…

Would it be crude to suggest that Scotch whisky drinkers thus fall into three camps?  There are those that hate peated whisky; those that love peated whisky; and those that are actively and earnestly transitioning at some point between those two extremes.  No matter where you sit on that three-pointed scale, this guide will assist you in understanding all the ins and outs of peat and the role it plays in Scotch whisky.  (And we’ll touch on Irish whiskey, too).  So settle in with a dram of your favourite malt and let’s cover some facts and dispel a few myths….     Continue reading “The complete guide to peat and peated whisky”

Bruichladdich – the Gathering

Sydney has been fortunate to play host to some incredible whisky tastings over the years.  The Ultimate Ardbeg Dinner (2007) and the Ultimate Glenfarclas Tasting (2015) being two examples.  This month, The Scotch Malt Whisky Society curated and hosted what must go close to being the Ultimate Bruichladdich Tasting. Continue reading “Bruichladdich – the Gathering”

SMWS Jim McEwan & Bruichladdich Masterclass

On 1st October, The Scotch Malt Whisky Society (Australia) held a very special SMWS / Bruichladdich / Jim McEwan masterclass.

It’s hard to write an objective, even a subjective review of a tasting event when you’re one of the co-hosts and facilitators of the event.  However, this was a fantastic evening, with so much whisky love in the air, and so one can’t help but give some account of the evening.  So forgive me if it comes across as a little biased…..

Jim McEwan, industry legend, is currently on a promotional tour across Australia to share the Bruichladdich story with whisky drinkers.  Trade and open-to-the-public tastings have been organised in most of the capital cities, and the Australian distributor, South Trade, has got Jim on an incredibly busy schedule, with up to three or four events each day for the next two weeks.  And Jim wouldn’t have it any other way.

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When fixation on peat and PPM gets OTT

If you’re a fan of peat and peaty whiskies and you do a bit of reading or googling on the subject, it’s not too long before you encounter the letters “ppm”.   And never have three letters caused so much excitement, passion, enthusiasm…and confusion:   Parts Per Million.

A lot of whisky appreciation these days revolves around comparison and relativity.   Examples?  We measure or define how sherried a whisky might be by comparing it to a well-known benchmark: “The Macallan Fine Oak isn’t as heavily sherried as Aberlour a’Bunadh.” Or, “If you like the smokiness of Talisker 10, you’ll probably enjoy Bowmore 12.”

Where ppm sticks its nose in and causes problems is that people use it as a yardstick for comparing smokiness and peatiness in whisky. And that in itself causes dramas, as there are plenty of people out there who still don’t appreciate that smokiness and peatiness are two different things. Yes, you can have one without the other.  More on that in a moment.

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