Bruichladdich’s famously hyper-peaty whisky is back with a new series of bottles. This 13th edition of the series, which was launched in 2008, sticks to the fundamentals of the range: each whisky is matured for five years, the barley used is very heavily peated and bottled at near cask strength. 

A well-balanced, smoky Islay single malt, Octomore 13.3 was distilled in 2016 using 100% Islay barley, harvested in 2015 and peated to a whopping 129.3ppm, and matured in a combination of first-fill ex-American whiskey casks and second-fill European oak casks from Rivesaltes, France, and Ribero del Duero, Spain, for five years. The palate offers notes of vanilla, brown sugar, fresh limes and green apples, all wrapped up in gentle, dry peat smoke, sea salt and creosote notes that linger in the finish.