Octomore has always challenged convention. Many preconceived ideas about whisky have been overturned but perhaps the most provocative stigma still to be shattered is that which surrounds age.
Distilled from Scottish barley in 2016, this three year old Octomore 10.4 is the youngest ever released, yet the most impressive. Standing alone in any heavyweight line-up, the depth, balance and composure of this Virgin Oak release is astounding.
Twenty-eight casks cut from Limousin oak have been subjected to a high toast before making their way to Warehouse 12 for filling. Their high tannic impact is subsided by a high toast level which gives way to a dry fruit character that is impeccably well-rounded.
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Yes, whiskey is gluten-free, thanks to the distillation process used to make it. The Celiac Disease Foundation concluded that it can safely be considered gluten-free, though it’s still possible that some people with high gluten sensitivity or celiac disease could have a reaction to whiskeys created from certain grains.
Whiskey can include a large number of different distilled spirits made from fermented grain mash — usually cereal grains like rye, barley malt, wheat and corn. The drink undergoes aging in wooden containers, most often oak.
One of the reasons whiskey is so popular is that there’s no single way to enjoy it. There’s the purist route — straight and neat, no mixers, no ice — but what fun is being a purist? You can add water to it, which can enhance certain bottles’ flavors or you can add it with other ingredients to make delicious mixed drinks. It’s the foundation of the Manhattan, the Old Fashioned, the Whiskey Sour and many others.