Octomore 11.1

I have a a few Octomore’s over the years. Always they were smokey, ashy and strong/good weight behind it. Also, expensive. This was a sample generously provided by @Pkingmartin. Saturday night pour, watching The Whale. Plenty of downtime to taste, sample, and enjoy. N: Sweet, blue smoke with maritime brine. A meat smoker burning hickory wood infusing spare ribs at the beach in the evening low tide. The aroma sweetness is surprising as more phenols would be expected. Vanilla beans, caramel, apple crumb pie and bitter dark chocolate provide the dessert-infused aroma. Light aroma of rubber bicycle inner tubes with a clean antiseptic scent (Bactine?). Not what I would have initially guessed for an Octomore. P: The texture on arrival is a velvety sharpness. The sharpness wanes and brings forth a sweetness and an earthy snootiness. Caramel apples, butterscotch, orange zest, fresh ginger are at the core. Dark bitter chocolate, rich cigar tobacco, black pepper and jalapeño spice come forward towards the finish. F: The spice keeps the tongue tingling for good length. The palate remains ashy, sweet, citrusy. The beauty is the length. It never ends, and that’s a good thing in this case. O: Of the few Octomore’s I have had, this, to my recollection, is the most subdued. Most have been a punch in a face, phenolic blast. This 11.1 brings a sweetness the counters that ashy, phenolic punch. The strength 59% is nearly unnoticeable. A dram that can be a slow, tasty, enjoyable sipper. Thanks @PkingMartin for the sample. [89/100][Tasted: 8/26/23]

Comparing to 10.1 and 13.1

The nose rich with bold flavors starting with sweet smoky barbecued ribs, vanilla creme brûlée and tangerine orange then dark chocolate covered almonds, hay and seaside rocky minerality followed by caramelized apples and grilled peaches that transitions to ginger and gauze bandages with high ethanol burn. The taste is a rich creamy mouthfeel starting with a moderate spice that slowly fades to caramelized pears, sweet smoky barbecued pork belly, vanilla custard and charred orange peel then dark chocolate covered espresso beans, burning hay and seaside rocky minerality followed by sour apple candy and lemon zest that transitions to ginger, black pepper and gauze bandages with high ethanol burn. The finish is long with charred barbecued ribs, light ocean brine, burning hay, sautéed apples and gauze bandages that lingers for minutes. This is an intense peaty dram that is likely not for everyone that requires patience as the nose and palate are overpowered by ethanol until it rests for around 20 minutes which allows for the ethanol to mellow and the flavors to be more discernible. After some rest and a few drops of water, the flavors are bold and rich with smoked meats leading followed by a creamy sweet citrus, light earthiness, hay and ocean brine that lingers long after each sip. At the price of $200+, this is one I'd recommend trying before you buy as I really like it but a few of my friends have described it as a fight club style scotch with a mean peated uppercut that had them tapping out after the first sip.