The barley for Octomore’s .3 releases traditionally comes from the Octomore farm on Islay, and is matured in first-fill ex-Bourbon casks. 10.3 is different in that it’s been matured for six years instead of five, and the barley was peated to 114 parts per million of phenols. The nose has a subtle smokiness with notes of black tea and honey, heather, brown sugar, and a hint of pipe tobacco. The taste is intense with a good pepperiness and a nice phenolic peaty accent, toasted vanilla, heather, and honey with a tick and oily mouthfeel. The finish is long and smoky with a touch of charred oak and subtle spices. Excellent balance and complexity for a heavily-peated whisky. (October, 2019)