Bruichladdich Octomore 17.2 Super Heavily Peated Islay Single Malt Scotch Whisky 700ml

Octomore 17.2 shares its entire genetic starting point with 17.1 — the exact same batch of Scottish mainland Concerto barley, peated to the exact same 81 PPM — but takes a genuinely different path once it enters the cask. Where 17.1 stays straightforward, matured entirely in first-fill bourbon and American whiskey barrels, 17.2 goes on a considerably more elaborate cask journey: French oak that previously matured Californian red wine, then bourbon, then this Octomore spirit itself, before a final finishing stage in first-fill port barriques. That layered cask history is exactly what gives 17.2 its distinctive character within this year's series — a genuine departure from the more direct, ex-bourbon-only baseline of its sibling.

As LoveScotch's comparative breakdown of the full 17-series lineup puts it: "the Port finish introduces a sweeter, fruit-forward contrast to the smoke. The profile includes ripe berries, vanilla, oak, dark fruit, gentle spice, and a refined smoky finish. The peat remains powerful, but the additional fruit makes this release the most approachable sweet-smoke combination in the series." Their recommendation is direct: "choose it when you enjoy heavily peated whisky but do not want smoke to stand alone" — this is "particularly suitable for drinkers who appreciate Port-finished Scotch, berry notes, and a rounder cask influence." The Spirits Business's coverage of the broader 17th Octomore series described the release generally in terms of "salt, smoke and sweetness," part of Bruichladdich's ongoing effort to "challenge industry norms" with what the distillery calls its annual "pursuit of flavour."

As with 17.1, this is genuinely limited, unrepeatable whisky — Bruichladdich builds the entire Octomore concept around never releasing the exact same whisky twice, meaning this specific combination of barley, peat level, and cask journey exists only in this year's batch. LoveScotch's own serving guidance applies directly here: "serve it neat first to assess its full strength and texture. A few drops of water may reveal more fruit, oak, and sweetness." This is Octomore's own answer to a genuinely compelling question — what happens when you take some of the world's most heavily peated whisky and layer real port-cask richness on top of it?

Origins & Craftsmanship

Bruichladdich Distillery was founded in 1881 by the Harvey brothers on the shores of Loch Indaal on the island of Islay, and is now owned by Rémy Cointreau. The Octomore series represents the distillery's most extreme expression of its experimental identity — an annual, deliberately unrepeatable range of super heavily peated whiskies built each year from a specific harvest of barley.

Octomore 17.2 is distilled from the same batch of 100% Scottish mainland Concerto barley used for 17.1, peated to approximately 81 PPM. Rather than the straightforward bourbon-cask maturation of 17.1, this expression ages in French oak that previously held Californian red wine and then bourbon, before spending time maturing the Octomore spirit itself, followed by a final finishing period in first-fill port barriques — a considerably more layered cask journey that introduces genuine fruit and sweetness against the whisky's powerful peat. Bottled at 59.5% ABV / 119 proof, part of Bruichladdich's 17th annual Octomore series, released alongside sibling expressions 17.1 (ex-bourbon baseline) and 17.3 (single farm, single field, five-cask maturation).

Critics Reviews

No formal numerical critic score is confirmed for this specific release at this time — a very recent, current-year release.

LoveScotch (extended comparative review):
"Octomore 17.2 is five years old and made with Concerto barley peated to 81 PPM. It is initially matured in Bourbon casks before being finished in Port casks, then bottled at 59.5% ABV. The Port finish introduces a sweeter, fruit-forward contrast to the smoke. The profile includes ripe berries, vanilla, oak, dark fruit, gentle spice, and a refined smoky finish. The peat remains powerful, but the additional fruit makes this release the most approachable sweet-smoke combination in the series. Choose it when you enjoy heavily peated whisky but do not want smoke to stand alone. It is particularly suitable for drinkers who appreciate Port-finished Scotch, berry notes, and a rounder cask influence. Serve it neat first to assess its full strength and texture. A few drops of water may reveal more fruit, oak, and sweetness."

The Spirits Business (press coverage, the 17th Octomore series):
"Rémy Cointreau-owned Bruichladdich Distillery has released its 17th annual Octomore series using 'super heavily-peated barley' from a specific harvest and a variety of casks. The liquid offers notes of salt, smoke and sweetness."

Bruichladdich (official series description):
"Octomore 17.2 is distilled from the same batch of 100% Scottish mainland concerto barley as the .1 expression. But instead of being matured in bourbon barrels, it has spent time in French oak that matured Californian red wine then bourbon, then Octomore. The spirit was then finished in first-fill port barriques."

Tasting Profile

Nose
Ripe berries and vanilla lead, joined by oak and dark fruit, with the port cask's natural sweetness meeting Octomore's powerful, signature peat smoke.

Palate
A sweeter, fruit-forward contrast unfolds against genuinely powerful peat — ripe berries and dark fruit carry the mid-palate, with gentle spice and oak adding structure.

Finish
Refined and smoky, closing with lingering fruit sweetness and lasting peat intensity — the most approachable sweet-smoke balance in this year's Octomore series.

Quick Overview

Food Pairings

• Dark chocolate and berry desserts
• Aged, salty cheeses
• Grilled or smoked meats
• Dried fruit and nut boards

Serving Note

Serve it neat first to assess its full strength and texture. A few drops of water may reveal more fruit, oak, and sweetness.