The Torabhaig Legacy Series represents the first batches of whisky from the young distillery, with this first “Inaugural” edition of 100 barrels of single malt which were distilled and casked in early 2017. It’s somewhere between 3 and 4 years old. The whisky in this first edition was mashed from heavily peated (55-60ppm) Concerto malt using Pinnacle MG+ yeast (nice to know, whatever that means)…
The Bank Note Peated Reserve is a little pricier – I paid $25 for 750ml when I’m used to paying $20 for 1000ml (1 liter) for the regular Bank Note. It still has a 5-year age statement and is bottled at the same 43% ABV, which is a nice touch for a budget blend. The formulation, which is said to be a fairly standard 40% malt and 60% lowland grain whisky, is mostly…
This bottling is simply a 9 year-old expression of Lagavulin, which sounds young until you remember that peated single malt is usually quite good at younger ages, and between Octomore, Talisker 8 year, and… well… Lagavulin 8 year, no longer seems weird. The “House Lannister” bottling comes from only first-fill ex-bourbon casks (no sherry) and clocks in at 46% ABV.
Johnnie Walker Island Green – which should not be confused with Johnnie Walker Green Label – is a travel-retail variant of the Johnnie Walker Green Label bottling. The “Island” here refers to the Scottish isle of Islay, not some tropical island. Islay is essentially the opposite of tropical. Like the Green Label, this “Green” includes only…
Talisker 8 is a very limited edition cask-strength (57.9% ABV) batch of the familiar Talisker 10 except at 8 years, which is a bit of a reference to earlier 1980s bottlings of Talisker that were released at that age (although not at that strength). The whisky for this year’s release was distilled in 2011 and This time, the distillery broke new ground (for Talisker) by finishing the whisky in a funky pot-still rum cask from Jamaica.
The idea behind the 10 year-old editions of Octomore is for Bruichladdich to examine the effects of longer aging on the somewhat-well-understood young (typically 5 year-old) Octomore. As Head Distiller Adam Hannett said in our interview session for the Octomore 11 campaign, “we just don’t know everything,” and “there are so many infinite variables in the creation of single malt whisky, so we try to isolate one variable at a time to see how it improves the whisky, or doesn’t.”
The Octomore .3 releases are always made from 100% Islay-grown barley from Octomore farm by “The Godfather of Soil” James Brown. This year’s 11.3 release is 5 years old and was aged in ex-bourbon American oak casks from a variety of bourbon distilleries … Jim McEwan talks about the soil of Islay and why he goes to such cost-inefficient lengths to get 100% Islay barley. He talks about how mainland Scottish farms can pull 3 or 3.5 tons of barley per acre in yield while Islay’s difficult climate maxes out around 2 tons. Moreover…
Octomore, for those who haven’t had the pleasure of shelling out $150+ for a bottle of one of the past ten editions, is the most heavily-peated whisky in the world. It’s bottled at cask strength and comes out every year in either 3 or 4 varieties. In brief, 11.1 is 5 years old and was aged only in ex-bourbon American oak. … this year was distilled in 2014 from the 2013 harvest of Scottish-grown (not on Islay) Concerto and Propino barley. The barley was malted by Bairds in Inverness to 139.6 ppm and the final 30,000 bottles were bottled at 59.4% ABV. The release was aged for…
I’m impressed that in a side-by-side comparison, it’s clear that this is Laphroaig “plus”. You get extra cinnamon, extra vanilla, and extra oaky sweetness from the European oak that’s just simply missing from the standard expression. It does not taste older, nor mellower. If you feel like your standard Laphroaig could use a little more flavor that isn’t peat, you’ll probably enjoy…
Moch, meaning “Dawn”, is an attempt by Caol Ila to justify the industry-wide practice of NAS (no age statement) bottling by marketing it as the “first” single malt from the distillery where barrel selection was done by taste instead of by age or other factors. Putting aside the fact that you’d think taste would be of primary importance to barrel selection for every…
