Yesterday I tried the bottle of Octomore 08.3 that I bought. Why did I buy such an expensive dram? I bought it because at 309 ppm this may be a one off chance to investigate what this level of ppm’s does.

With ppm I mean the parts per million of “Phenols” that went into the barley at kilning. Would these ppm make it into a dram and how? The how I don’t know yet, but that they did in some way I know for myself.

Please endure a video of me trying it for the first time.

The notes I got from this dram are:

  • Phenol hit, << notice I did not say peat!
  • Ethanol burn, which gets smoother over time in the glass,
  • Light oak influence,
  • Smooth,
  • Barley, rubbed some between my hands and the barley is strong in this one,
  • Melon, Fruits,
  • Something nutty, which surprised me a tad,
  • Some leather.

So a “typical bruichladdich” spirit at its age.

Now on to the taste.

On the taste I would have loved to give you an extensive list about all the notes, but the one thing that is dominant in this dram is the drying, disinfection, effect on the mouth. This dram disinfected my mouth in all places. I would call it a Dettol note, TCP.

This effect is so overwhelming that even now, almost 18 hours later, the inside of my mouth is still building back up the insides of my jaw and cheeks. I have not had this effect on my mouth with any other dram ever! The Lagavulin 8, 16, Ardbeg 10, and laphroaig 10 are peaty in their one ways, but this Octomore 08.3 is something else entirely.

I haven’t drunk it with water. Why? My mouth was so blown away with just this one dram that it takes a DAY to adjust your palette. DO NOT put this dram first in a lineup! Lol.

Next up for me is to see what I can learn from this dram! How does the ppm explain the disinfecting effect? How this the casks help? Questions like that! This is going to be fun!

For the information provided by Bruichladdich please look here: