Bruichladdich Distillery has unveiled the latest chapter in its Octomore experiment, with three super-heavily peated single malts exploring Scottish barley, Islay provenance and a diverse selection of casks.
The Octomore 17 Series, now in its 17th year, examines the relationship between barley origin, peat and maturation, with limited quantities created from specific harvests and cask selections.
The latest series brings together Octomore 17.1, 17.2 and 17.3, while a fourth expression, Octomore 17.4, is promised as a distillery exclusive in October.
The whiskies are conceived, distilled, matured and bottled on Islay. They’re un-chill filtered, contain no added colour and are brought to strength using Octomore spring water from Islay.
“Octomore embodies Bruichladdich’s Distillery’s raison d’etre,” says Master Blender Adam Hannett , “to create whiskies that are thought provoking, challenge industry norms and offer consumers something that they could not get anywhere else,” he says.
“With 17 Series, we’ve pushed the boundaries once again. We’ve used traceable, super heavily peated barley from the Scottish mainland, and Islay, maturing each expression in a selection of incredible quality casks that includes bourbon, Sauternes, Port, Eiswein and Oloroso. The result is four distinct whiskies that are a fleeting snapshot of a specific harvest and cask selection and are therefore inherently scarce.”
The Octomore 17 Series, now in its 17th year, examines the relationship between barley origin, peat and maturation…
Octomore 17 Series explained
Octomore 17.1 provides the reference point for the new series. It’s distilled from 100% Scottish mainland Concerto barley, malted to 81.0 PPM, and matured full-term in first-fill bourbon barrels. It offers the combination of salt, smoke and sweetness associated with the Octomore style.
The 17.2 expression uses the same 100% Scottish mainland Concerto barley, also malted to 81.0 PPM. However, its maturation takes the whisky in a different direction, with four years spent in second-fill French oak that previously held bourbon, followed by a finish in first-fill Port barriques.
Bruichladdich says Octomore spirit has never previously been matured in this specific combination of casks. The resulting profile brings together pepper, citrus and berries.
Octomore 17.3 ventures into more tightly defined territory, focusing on single-farm, single-field and single-vintage whisky making. The barley comes exclusively from Irene’s Field on Octomore Farm in Islay, located around two miles from Bruichladdich Distillery.
The five-year-old single malt was matured full-term in first-fill bourbon barrels and second-fill Ribera del Duero, Sauternes, Eiswein and Syrah casks. It’s been bottled at a substantial 132.1 PPM, making it the most heavily peated of the three new releases.
Bruichladdich describes 17.3 as a spirit-led expression centred on barley, provenance and place, with muscular peat balanced by elegance and nuance.
Hannett describes it as “an elemental and expressive dram – powerful yet composed… weather-beaten, coastal and deeply satisfying.”
“We know the farmer, we know the field the barley was grown in, and we know this is going to be a dram that intrigues people with its peating level of 132.1 PPM,” he says.
The fourth whisky, Octomore 17.4, due in October, is malted to 108.2 PPM, matured in first-fill Oloroso casks and finished in French virgin oak. Bruichladdich describes it as a rich and luxurious expression combining oak spices and dried fruit with powerful peat smoke, maritime character and balanced intensity.
Octomore 17.1, 17.2 and 17.3 went on sale from 1 September 2026 through Bruichladdich’s website, Selfridges and independent retailers. Prices start at £144 for Octomore 17.1, rising to £159 for Octomore 17.2 and £201 for Octomore 17.3.
Octomore 17.4 will be available from 1 October 2026 as a distillery exclusive.
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Bruichladdich Distillery has unveiled the latest chapter in its Octomore experiment, with three super-heavily peated single malts exploring Scottish barley, Islay provenance and a diverse selection of casks.
The Octomore 17 Series, now in its 17th year, examines the relationship between barley origin, peat and maturation, with limited quantities created from specific harvests and cask selections.
The latest series brings together Octomore 17.1, 17.2 and 17.3, while a fourth expression, Octomore 17.4, is promised as a distillery exclusive in October.
The whiskies are conceived, distilled, matured and bottled on Islay. They’re un-chill filtered, contain no added colour and are brought to strength using Octomore spring water from Islay.
“Octomore embodies Bruichladdich’s Distillery’s raison d’etre,” says Master Blender Adam Hannett , “to create whiskies that are thought provoking, challenge industry norms and offer consumers something that they could not get anywhere else,” he says.
“With 17 Series, we’ve pushed the boundaries once again. We’ve used traceable, super heavily peated barley from the Scottish mainland, and Islay, maturing each expression in a selection of incredible quality casks that includes bourbon, Sauternes, Port, Eiswein and Oloroso. The result is four distinct whiskies that are a fleeting snapshot of a specific harvest and cask selection and are therefore inherently scarce.”
Octomore 17 Series explained
Octomore 17.1 provides the reference point for the new series. It’s distilled from 100% Scottish mainland Concerto barley, malted to 81.0 PPM, and matured full-term in first-fill bourbon barrels. It offers the combination of salt, smoke and sweetness associated with the Octomore style.
The 17.2 expression uses the same 100% Scottish mainland Concerto barley, also malted to 81.0 PPM. However, its maturation takes the whisky in a different direction, with four years spent in second-fill French oak that previously held bourbon, followed by a finish in first-fill Port barriques.
Bruichladdich says Octomore spirit has never previously been matured in this specific combination of casks. The resulting profile brings together pepper, citrus and berries.
Octomore 17.3 ventures into more tightly defined territory, focusing on single-farm, single-field and single-vintage whisky making. The barley comes exclusively from Irene’s Field on Octomore Farm in Islay, located around two miles from Bruichladdich Distillery.
The five-year-old single malt was matured full-term in first-fill bourbon barrels and second-fill Ribera del Duero, Sauternes, Eiswein and Syrah casks. It’s been bottled at a substantial 132.1 PPM, making it the most heavily peated of the three new releases.
Bruichladdich describes 17.3 as a spirit-led expression centred on barley, provenance and place, with muscular peat balanced by elegance and nuance.
Hannett describes it as “an elemental and expressive dram – powerful yet composed… weather-beaten, coastal and deeply satisfying.”
“We know the farmer, we know the field the barley was grown in, and we know this is going to be a dram that intrigues people with its peating level of 132.1 PPM,” he says.
The fourth whisky, Octomore 17.4, due in October, is malted to 108.2 PPM, matured in first-fill Oloroso casks and finished in French virgin oak. Bruichladdich describes it as a rich and luxurious expression combining oak spices and dried fruit with powerful peat smoke, maritime character and balanced intensity.
Octomore 17.1, 17.2 and 17.3 went on sale from 1 September 2026 through Bruichladdich’s website, Selfridges and independent retailers. Prices start at £144 for Octomore 17.1, rising to £159 for Octomore 17.2 and £201 for Octomore 17.3.
Octomore 17.4 will be available from 1 October 2026 as a distillery exclusive.
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