Distilled in 2013 from the 2012 harvest, the Octomore 10.3 has been brought home by farmer James Brown. It was malted to 114 PPM of peat and aged for 6 years for the first time, exclusively in ex-American oak.
Earthy peat smoke, dry and a little medicinal, lemon drops, and thyme come through and then marine, seashell notes along with some vanilla and fudge from the oak.
Salt on the lips and more honey and lemon on the palate, then the peat sweeps in with the oak and heat from the high strength. Deeper flavours from the spirit, pear and gooseberry are more defined and richer.
Sweet on the finish initially with pastry and chocolate but then bitter notes of rubbery smoke and spice towards the end.