Name: Bruichladdich Octomore 11.3 Islay Single Malt Whisky -700ml
SKU: 621a108abd356f002ce2a71c
Price: 1980.0 HKD
Availability: InStock

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Bruichladdich Octomore 11.3 Islay Single Malt Whisky -700ml

HK$2,298.00

HK$1,980.00

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Bruichladdich Octomore 11.3 Islay Single Malt Whisky

Origin: Scotland

Capacity: 700ml

Alcohol concentration: 61.7% , PPM-194

Comparing Octomore 11.1 and 11.3 offers one of our best courses on stratospheric smog and barley terroir. While both versions are made to Brobdingnagian 100 + PPM,

However, the differences between the traits of barley and the corresponding growing regions have always existed. Our Octomore Islay barley is grown annually on the Octomore farm itself by friend and farmer James Brown.

It is even harvested separately from our other Islay barley harvests, malted and distilled to become a single field, single year single malt. Limited to 18,000 bottles

“The depth of flavours here is deep, and the malty is most prominent. The nose of this wine is floral and fruity, starting with the sweetness of barley flour and smoked orange zest.

Characteristics – Such a unique expression of Octomore that most of its flavour comes from malted barley and distilled spirits. Distillation techniques allow us to slowly bring out the flavors from the grains, which are influenced by where they are grown, and really express unique flavors based on these fundamentals.

Color: barley straw

Aroma: Eight floral aromas on the nose, summery and bright. Peat smoke rises slowly at first, but is light to the touch, clean, dry and emanating in the background. Lovely light floral notes and sweet citrus notes with honey and vanilla bring everything together beautifully.

Mouthfeel: The texture has a fantastic presence on the palate, maintaining high intensity perfection. Mild sweetness, honey and fruit syrups, orange blossom, apricot jam and all the gentle aromas make the phenols stand out, a testament to the distillation technique that makes our spiritual qualities stand out, high levels of phenols.

Aftertaste: Naturally, the phenolic component will emerge from the surface, with faded floral notes, dry smoky notes, and earthy with hay. Burning heather, toffee and maltose all work in the complex long.

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