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Octomore

Octomore 07.4 Virgin Oak Single Malt Scotch Whisky 7 Year Old 70cl, 61.2% Vol

€209.34 $225.61 £179.38

Peat

Smoke, barbecue, medicine, farmyard aromas

By far the most polarising of all whisky flavours - and in some ways, that most distinctive of Scotch whisky. Peat is a type of fossil fuel, halfway between soil and coal, which produces a very aromatic smoke as it burns, and is widespread in the Scottish Highlands and islands. It has long been used to dry out malted barley in preparation for making whisky…and the aroma of the smoke lingers throughout the whole distillation process and the subsequent years of maturation.

The resulting flavour is often described as “medicinal” - associated with disinfectants such as TCP, especially by its detractors. Those who enjoy the flavour may be more likely to compare it to the scent of a barbecue, or a welcoming fireplace on a cold winter night.

Peat is almost universally associated with the Islay region - although some Islay whiskies have no peat, while many non-Islay whiskies do. As the flavour derives from the malted barley rather than the cask, it is generally more upfront in younger whiskies than in older expressions, where the cask has had more time to influence the overall style - this is why most Islay whiskies, renowned for their peaty flavours, are bottled at 10 or 12 years with relatively little spirit kept for older ages (Lagavulin is a notable exception). The most notorious of peaty whiskies is probably Laphroaig, while the crown of the “world’s peatiest whisky” is held by Bruichladdich’s Octomore series. At the other end of the scale, those flavours produced by relatively light peating levels are described by the earth flavour tag.

Because of the distinctiveness and the sheer intensity of peaty flavours, they can be difficult to pair with cigars: generally, the fuller-flavoured the cigar, the more likely it is to complement an intensely peaty whisky. In this sense, Bolivar, Partagas and certain Cohibas are safe choices. You may like to experiment a little more and try other cigars that are marked by flavours of leather, pepper or toast, however.

Spice

Pepper, cinnamon, ginger, herbs

Aged Scotch whisky is often much softer and easier on the palate than its alcohol strength would imply. So much so, in fact, that sometimes you need something to liven things up a bit. Luckily, a good number of single malts possess lively spicy flavours, some of them in great enough quantities to challenge tequila (naming no names). Others are a little more restrained, but still with the warming tingle of Christmas pudding and mulled wine.

A lengthy maturation, particularly in a large cask (e.g. ex-sherry), generally means more oxygen is allowed into the cask to react with the spirit and develop more complex flavours. These may include spicy flavours - lignin compounds break down over time, releasing more intense spicy notes into the spirit, while the high acidity and relatively low alcohol content of sherry often serve to bring out spicier notes from the cask wood. Clove and cinnamon flavours often derive from eugenols produced via toasting - that is, firing the wood of the casks over a medium heat for anything between 15 to 45 minutes (to be contrasted with charring, where the wood is fired for a very short time over a much hotter flame). Some of the most intense spicy flavours come not from the cask at all, but from the still: a lighter spirit (such as that produced in a tall still) will often have more kick than something more rounded.

Spicy characteristics are generally used to complement other strong flavours, such as dried fruit (e.g. Aberlour) or peat (Ardbeg), but the style is probably best showcased by the expansive and varied Highland region. Highland malts generally eschew excessive subtlety for bold and full flavours, and so often showcase strongly spicy styles. The best examples by far are in the Northern Highlands: Glenmorangie has a light spice that is perhaps better described as herbal; but a small distance to the north, Clynelish and Old Pulteney provide a salty, firey yet still sweet style that prickles all over the palate. Their eastern counterparts, such as Glen Garioch or Glendronach, retain a gingery warmth that it is not so much restorative as elixir.

The strength and spark of such potions pairs very well with similarly lively cigars: Partagas is an obvious match, as is Ramon Allones; but the peppery notes of a Cohiba or Bolivar will also go very well.

Wood

Sherry casks, cedar, mahogany, cigar box

Whisky, by definition, is a grain spirit aged in oak casks - and it is the influence of this wood that produces they greatest variation of flavour. Different species of oak result in different flavours, while the previous contents of the cask has a major impact on the style of the resulting Scotch. A whisky may spend anything from three years to thirty years in wood - in some extreme cases even longer than that. Yet there are only certain cases where the resulting spirit can be said to ‘taste of wood’.

The most obvious example is when the whisky has been aged for an exceptionally long time. Conventional whisky wisdom claims that any period of ageing beyond about 25 years is wasted or even detrimental, because the spirit begins to taste more like the wood it is stored in than anything else. As a result, subtleties of flavour built up over years of maturation will be lost as the wood takes over. A certain amount of woody flavours may be desirable, however, not least because it implies that a whisky has spent a considerable amount of time ageing and has likely reached the peak of its complexity. For this reason, single malts over 25 years of age are relatively scarce (not to mention expensive), but often in high demand.

The wood of the cask imparts tannins to the spirit inside: tannins are a compound that produce a dry or astringent flavour, as found in red wine, unripened fruit, black tea…and heavily oak-influenced whisky. This means the flavours in question may be found in whisky aged in wine-influenced casks, such as those which have previously held sherry, port or red wine, as opposed to bourbon; therefore it is not always necessary for a whisky to have been aged for a very long time in order for woody flavours to be apparent. Notes of mahogany, cigar box cedar-wood or varnish are relatively common among the more savoury styles of single malt, such as complex Speysides or some Islay whiskies.

Wood is also a common flavour in many cigars, which can be expected to pair well with a woody whisky: Romeo y Julieta and Montecristo are both excellent examples, while Fonseca and Diplomaticos are good choices among the lesser known brands.

Octomore 07.4 Virgin Oak 7 Year Old Islay Single Malt Scotch Whisky Limited Edition Release

One of 12000 bottles

70cl, 61.2% Volume

Tasting Notes

NOSE
There is huge presence with this whisky, taking the cork from the bottle will unleash something unique. The room fills with the sweet, smoky aroma as the first glass is poured and you know this is the prelude to a whisky like no other. The smoke is powerful but tempered by sweet, rich oak, two heavyweights that complement each other - there is balance between them. As the whisky opens, the complexity and intensity of the virgin oak gives notes of dried fruit, raisin and apricot then toasted bread, chocolate orange, coffee, coconut, buttery vanilla. There is a hint of barbeque and pine needles along with more fruit, this time from the spirit – green apples and grapefruit with a dusting of cloves and cinnamon. It is captivating.

PALATE
Prepare for an elevation in the octomore experience. As the first taste of 7.4 meets your taste buds the sensation is truly spectacular. The mouthfeel is rich and sumptuous then there is a detonation of flavour. Sweetness, peat smoke and the richness of toasted oak clamour for your attention as the warming strength of the spirit ignites. Wow! A drop of water will release exotic coconut and clove, lemon peel, caramel, turkish delight. Sweet orange blossom honey and more and more oak fill the palate, all of this is veiled in peat smoke, almost medicinal in its character it is peppered with sweet spicy notes of cinnamon and clove. The floral, fruity, style of Bruichladdich is evident through all the power of the oak and smoke reassuring us that we have not let this age too long in the intensity of the fresh oak casks.

FINISH
True to our beliefs this distillation was slow and careful to ensure the texture and balance is perfect and this allows the flavour to last for an eternity. Honeysuckle and rose mingle with liquorice and clove, dried dates, apricots and honeyed vanilla released from the oak will slowly fade then the smoke will linger for an age competing with the sweetness of the oak for the last word on an unforgettable experience.

Product Info

Octomore 07.4 Virgin Oak 7 Year Old Islay Single Malt Scotch Whisky Limited Edition Release

One of 12000 bottles

70cl, 61.2% Volume

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Delivery Information

Robert Graham uses reputable courier services and we ship worldwide. Within the UK we aim to deliver within 2 working days. International delivery times vary depending on destination. After your purchase has been processed, you will receive an email notification with your delivery tracking number.

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Note: Regrettably we cannot ship cigars or any other tobacco products to the USA and Canada.

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