The titanic peat of Bruichladdich’s experimental Octomore whiskies have earned them a cult following, which has developed into rampant demand. 12.3 is a single vintage, single field, single malt Scotch. The Islay barley was grown in Church Field on Octomore Farm by James Brown – not the Godfather of Soul, but the Godfather of Soil. That makes this is a highly collectable terroir-driven whisky.
Distilled in 2015 just two miles from where the barley was harvested in 2014, this whisky was matured in a combination of ex-American whiskey casks and Pedro Ximénez Sherry casks from Bodega Fernando de Castilla in Jerez. We love the fire and vibrancy of heavily peated young whisky, so are ecstatic to see that this has been aged for just five years. It erupts with smoke, peat (well it was peated to 118.1 PPM), fruitcake, Medjool dates, honey-drizzled tagine, orange blossom, honeysuckle, milk chocolate toffees, seaweed, tobacco, pepper, preserved lemons, sea salt, quince jelly, almond croissants and the baked earth and charred oak combo of glowing bonfire embers. And that cockle-warming 62.1% ABV makes it a great dram for the colder months.
Although not for the faint hearted, Octomore is a magnificently muscular spirit that pays tribute to the raw materials, geography and climate of the island of Islay like no other. This is something that Bruichladdich are obviously keen to protect, because in May 2020 they became B Corp certified, which means that they’re part of a global movement of companies that put people and the planet before profit.
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