{"product_id":"octomore-12","title":"Octomore 12.2","description":"\u003cp\u003eSo how did the Octomore story all start? When Bruichladdich Distillery was purchased by Mark Rainer (of wine fame) in 2000, he managed to convince revered Master Distiller Jim McEwan to join him, and then let him loose on the influence of what Bruichladdich was going to become.\u003cbr\u003e \u003cbr\u003eJim quickly set out to establish a heavily peated line as Bruichladdich was well known for being predominantly an unpeated whisky. Unfortunately, with the local Port Ellen Maltings already running at capacity, he had to go across to mainland Scotland to find a malting house to produce his peated whisky. He ended teaming up with Bairds Maltings in Inverness.\u003cbr\u003e \u003cbr\u003eWhile most malting houses will add peat influence after the drying process by lighting a peat fire in a kiln under the barley and imparting the smoke for a few hours, Bairds had a special malting facility which included Saladin boxes. This enabled them to use peat as part the drying process, which lasts two days. The peat levels would get so high that they would cut the super heavily peated barley back with unpeated barley to achieve the correct specs of ‘ppm’ (parts per million) that the distillery would require. It was during this process that Jim McEwan questioned how high they could get the peat levels.\u003cbr\u003e \u003cbr\u003eAlways willing to experiment, Bairds cranked the peat fires up and imparted maximum smoke influence on the barley. In doing so, each run of barley through the Saladin boxes will be slightly different in ppm. This gives each release a different level of smokiness imparted in the barley.\u003cbr\u003e \u003cbr\u003eThe result is what you see in the sleek black bottles today. Every year, Bruichladdich only distil super heavily peated barley for less than two weeks to put aside for the Octomore range.\u003cbr\u003e \u003cbr\u003eMade with 100% Scottish grown Concerto barley, peated to a ‘sessionable’ 129.7ppm and distilled in 2015, Octomore 12.2 spent three and a half years in American oak casks, before being moved to incredibly rare Sauternes casks for an extra 18 months. Sauternes, a French dessert wine made from rare white grapes from Bordeaux, is renowned for its remarkable balance between sweetness and tartness and adds a supercharged sweet complexity to this flat-out smouldering smoky malt. \u003cbr\u003e \u003cbr\u003eThis particular release was created in homage to the now legendary and extremely sought after Octomore 4.2 Comus which was finished in the famed Chateau d’Yquem Sauternes casks. \u003cbr\u003e \u003cbr\u003eBottled at 57.3% ABV, you can expect to encounter smouldering peat and ripe, supercharged fruits like melon, white peach, and juicy nectarine, before winding up with honeysuckle and coconut adding a real twist amongst the heavy peat phenols.\u003cbr\u003e \u003cbr\u003eOrders for Octomore 12.2 have now closed. \u003ca href=\"#\"\u003e\u003cstrong\u003eSign Up Free\u003c\/strong\u003e\u003c\/a\u003e now to get your hands on our upcoming releases.\u003c\/p\u003e","brand":"Bruichladdich Distillery","offers":[{"title":"Default Title","offer_id":46489946226767,"sku":"WC0220","price":275.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0722\/1185\/7487\/files\/octomore122_pdp_main_1.png?v=1787701213","url":"https:\/\/thewhiskyclub.com.au\/products\/octomore-12","provider":"The Whisky Club AU","version":"1.0","type":"link"}