Octomore 16.3 Launch in Rotterdam: Smoke, Whiskey, and Tales

At Ox Rotterdam, a select group gets to officially taste the Octomore 16 series for the first time. The smoky power of Islay takes centre stage as glasses are raised, and stories of taste and craftsmanship come to life. Discover how the evening unfolds in this atmospheric report.

Nestled under the smoke of Rotterdam, behind an unrecognisable door, lies a special place. Ox is an Asian‐inspired restaurant offering bites and a well-stocked bar where whisky and cocktails are served.

The dusky setting of this restaurant is momentarily transformed into an extension of the Octomore farm. That's because it's time to celebrate the official new release from Bruichladdich Distillery: the Octomore 16 whisky series.

As we enter, the vibe is instantly clear. We are warmly welcomed by Bassche Didden, brand manager at Rémy Cointreau. Dressed smartly in a suit the colour of Bruichladdich, his passion for the brand is evident, a recurring theme throughout the evening.

The scent of peat is now noticeable and at the bar, they're busy crafting the evening’s welcome cocktail: a Bruichladdich Clover Club. It’s not yet time for an Octomore, so they start us off with a subtle, vibrant red mixed drink.

The star of the cocktail is Bruichladdich Classic Laddie. It's a whisky that allows itself to be tempered by the other ingredients in the drink.

After a brief introduction, it’s quickly time for the first course. The fish dish features the Port Charlotte 10 Year Old whisky. A pipette filled with the whisky is included, adding a smoky touch to the meal.

While we kick off the evening with the Bruichladdich Classic Laddie, the Port Charlotte 10 YO whisky also makes an appearance. This whisky stars in the next cocktail, a vibrant yellow concoction, with the tones of Islay already nicely coming through.

With the next course comes the arrival of Glencairn glasses. It's time for the real deal. We all receive a dram of Classic Laddie and Port Charlotte 10; served neat with corresponding nibbles, they effortlessly find their way to our stomach.

As the atmosphere continues to warm, Didden shares stories about the distillery and the techniques that have been employed there for many years. Bruichladdich is a farm distillery operating in a unique arrangement with local farmers; in exchange for the use of their fields, farmers are paid for their harvest whether successful or not.

This year (apart from the release of Octomore farm), there has been collaboration with a farm that has grown Scottish Concerto barley. As always, there are three releases varying in aging, barley, and peat content (PPM).

Before we experience the three whiskies, it's time for the main course. The most diverse dishes are brought to the table. Think dumplings with still-liquid egg yolk, sea bass, rice dishes, Asian-prepared beans, and more.

The array of flavors is prodigiously broad and pairs wonderfully with the whiskies, the evening's stars. The Octomore 16 whiskies are incredibly diverse in both taste and aging.

The Octomore 16.1 is a single malt made from Scottish Concerto barley that has aged 5 years in first-fill bourbon barrels. The whisky has a lovely profile in which the powerful influence of Highland peat is noticeable.

Thanks to this peat, the whisky doesn't exude an iodine-like influence, but rather has a more earthy mineral quality to the taste. This is coupled with notes of caramel, toffee, and fruity accents such as green apple.

The guests are visibly impressed with the series' reference whisky.

What follows stands in stark contrast in terms of taste. This year's second Octomore is made from Oloroso and Bordeaux barrels, with a finish in Madeira and Moscatel barrels.

The tasting notes are thereby spicier, more profound, and slightly more herbaceous, but there's also more space for the whisky's smokiness, as explained by the brand manager. The whisky is bottled at 101.4 PPM. He adds that the third whisky is yet again something entirely different.

For Octomore 16.3, an entirely different foundation is used. In the tradition of Octomore, the barley for this whisky comes from the Octomore Farm on Islay. Further, this whisky is aged in bourbon, Sauternes, and PX barrels, giving it a floral profile with hints of honey sweetness.

Don't be fooled, however, because this whisky is the most peated whisky of the group. It has a PPM of 189.5 and ends the night with a comfortable warm feeling at the back of our throats. Also it is the most expensive one with 195 pounds on the price tag.

With the last sips of the Octomore 16.3, we get the opportunity for a unique mini pairing. We also have a dessert to enjoy.

Tall glasses serve up a dollop of chocolate mousse on a scoop of ice cream. This pairs very well with the honey tones of the whisky and helps to mellow the warming peat a bit before we head out into the Rotterdam night.