The Octomore 11.2 is a heavily peated Islay single malt, with a phenol level of 114.9 ppm. While it’s lower than some of its predecessors (like Octomore 10.1 at 167 ppm), this is still an incredibly high peat level, ensuring the whisky delivers the signature smoky intensity the series is known for. What distinguishes the 11.2 release is the maturation process. It was primarily aged in a mix of first-fill European oak (sherry) casks and American oak casks, bringing a different texture to the whisky. The combination of American oak, which provides sweetness and spice, and European oak, with its rich dried fruit and spice qualities, balances the intense peat with complexity and depth. This whisky was distilled in 2014, and after several years of maturation, it was bottled at 58.4% ABV, offering a higher strength than many whiskies, which adds an additional layer of intensity.
NOSE: The nose of Octomore 11.2 is a powerful introduction to the whisky, with the peat immediately evident, but in a slightly different way than in previous editions. The smoke is rich and deep, combining traditional Islay characteristics like tar, iodine, and a touch of medicinal notes, but there's also an added layer of complexity. The sherry cask influence comes through with dark fruit aromas such as dried figs, raisins, and black cherries, which sit alongside the smoky bonfire notes. The American oak contributes sweetness, with a rich vanilla and caramel backdrop, giving the whisky a rounded and almost creamy nose. A faint citrus note (lemon zest or orange peel) adds brightness and helps balance the darker, heavier elements. There's a subtle herbal note, possibly mint or thyme, adding a slight green, fresh quality, which is typical of the more complex Octomore releases.
TASTE: On the palate, Octomore 11.2 is full-bodied and intense, with the peat taking center stage. The smoke is prominent, earthy, and robust, but there’s an added richness from the sherry casks. You’ll find flavors of dark dried fruits (fig, prune, sultana) that meld wonderfully with the charred oak, creating a smooth, slightly sweet contrast to the heavy smoke. The American oak influence imparts notes of honey, vanilla, and a hint of butterscotch, giving the whisky an almost custard-like creaminess that rounds out the peat. The interplay between the sweetness from the oak and the intense peat smoke is remarkable, as it provides layers of flavor without overwhelming the palate with one-note peat. There’s also a slight spice, possibly from the European oak—think cinnamon, nutmeg, or clove—that further enhances the complexity. Despite the high peat level, the whisky remains balanced, with the sweeter, fruity, and spicy elements making it feel smoother than you might expect from such a heavily peated dram. It has a beautiful weight, full of flavor, yet not overly harsh.
FINISH: The finish of Octomore 11.2 is long, warm, and lingering. The peat lingers with a smoky, slightly ashy quality, but it's softened by the sweeter notes of caramel and dried fruits. There’s a touch of saltiness that recalls the maritime character of Islay whiskies, and the spices from the oak (cinnamon, cloves) remain on the palate. The sherry cask influence gives the finish a slightly drying, oaky quality, balancing the richness of the whisky. As the finish fades, the smoke continues to echo, leaving a lasting impression that’s both warm and dry, with hints of vanilla and a touch of fruitiness.
Ash
Butterscotch
Caramel
Cinnamon
Clove
Dried
Honey
Iodine
Lemon
Mint
Nutmeg
Oak
Orange
Peat
Prune
Salt
Smoke
Sultana
Thyme
Vanilla
Zest
