Octomore EDITION: 17.2 Super Heavily Peated Islay Single Malt, Release 2026, 59.5% ABV, 0.7l in a tin box online kaufen

The Octomore Edition 17.2 Super Heavily Peated Islay Single Malt Scotch Whisky impressively demonstrates the influence that an exceptional selection of casks can have on the intensely peated distillate from the Bruichladdich Distillery. As a direct counterpart to Octomore 17.1, Edition 17.2 is based on the same batch of 100 per cent Concerto barley from the Scottish mainland, which was harvested in 2019 and malted to a phenol content of 81.0 PPM. Distillation took place on Islay in 2020. Whilst Edition 17.1 relies entirely on maturation in bourbon casks, the 17.2 takes a distinctly different approach. The distillate first spent four years in French oak casks that had previously contained Californian red wine and had subsequently been used as finishing casks for bourbon.


For the final stage of maturation, the Octomore 17.2 was transferred to first-fill port casks, resulting in a total maturation period of five years. This particular cask combination has not previously been used for any Octomore and thus forms the key distinguishing feature of the 2026 release. The influence of the port wine enriches the characteristic Octomore style with intense fruit and spice notes, whilst the malted barley and robust peaty smoke remain clearly discernible. A direct comparison with Edition 17.1 is particularly interesting, as both whiskies are based on the same batch of barley but differ significantly in terms of their cask maturation. With a robust 59.5% alcohol content, this Super Heavily Peated Islay Single Malt is presented in a 0.7-litre bottle and a distinctive tin box.

Tasting Note

Colour: Deep amber.

Nose: Ripe red fruits, raspberry and redcurrant jam, and floral notes, accompanied by toasted oak, clove and aniseed, dry wood smoke, barley flour, leather, maritime iodine notes, as well as coconut and ginger.

Palate: Smooth, viscous and multi-layered, with berries poached in wine, strawberries, blackberries and cassis, followed by barley sugar and dark syrupy sweetness, peppery, earthy peat smoke, lemon zest, lime oil and delicate oak tannins.

Finish: Long-lasting and opulent, with raisins, toasted oak and sweet malt, which slowly give way to dry, maritime saltiness, toasted notes, lingering peaty smoke and gentle spice.

The Octomore 17.2, at 59.5 per cent, should initially be tasted neat at around 18–20 °C, although a few drops of still water can open up the high strength and, in particular, bring out the berry, citrus and spicy notes. Culinary pairings include smoked beef, game dishes or strong, mature cheeses, which complement its blend of port wine fruit and peaty smoke. Dark chocolate with berries or dried fruit also complements the influences of the first-fill port cask well. A side-by-side tasting with the Octomore 17.1 is particularly fascinating, as the influence of the different cask maturation can be directly compared using the same batch of barley.

Distributor/Importer:

Distributor/Importer: Top Spirit Vertriebsgesellschaft m. b. H., Heiligenstädter Straße 43, 1190 VIENNA, Austria, services@topspirit.at

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