This Octomore was peated to 108.2ppm, distilled from Scottish barley, and matured in a combination of American oak, red wine, and ex-cognac casks. A whisky with elegance and intrigue in equal measure, you can expect notes of rye bread, roasted coffee, and a thick, almost buttery texture, leading to toffee, cracked black pepper, and peat – lots of peat.