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This, the second Octomore release, came out at a whacking 140ppm, but our uniquely slow trickle-distillation and elegant stills bring a whole new dimension to peated whisky – all the heady, peat smoke aromas with an elegance and creamy texture that belie its age. On the basis of the previous year’s lesson: massive peat + Bruichladdich elegance = awesome spirit, we felt we had no choice but to dial up the already titanic peating of our original malted barley to create another whisky…

It started out as a late night "What if?" idea after a few drams. What if we distilled the most heavily-peated barley humanly possible, in the tall, narrow-necked Bruichladdich stills to make the purest spirit possible? And here it is – the very first release of our legendary Octomore, named for James Brown’s farm above Port Charlotte, and meaning in Gaelic “the big eight”, an ancient measure of land. Peated to an astonishing 131ppm - the most heavily-peated whisky in the world.