Octomore 13.2 offers an alternative maturation to the structural brilliance delivered by its 13.1 counterpart. Following a similar path to the Octomore 13.1, this 13.2 edition is also distilled from 100% Scottish Mainland barley and has been malted to a similar peating level at 137.3PPM. In an indulgent point of difference, the five-year-old spirit has spent its entire maturing life in Oloroso butts from Fernando de Castilla. At Fernando de Castilla, the Jerez based bodega these casks hail from, a traditional solera system is in place. Despite the fashion for ‘seasoning’ casks with sherry, intending to sell them to the whisky industry for the ever-popular sherry maturation, these casks have previously held sherry that is crafted under the same guiding principles inherent to Bruichladdich Distillery – with quality, the craft of the maker and flavour in mind. Speaking of their influence on this particular Octomore single malt, Head Distiller Adam Hannett notes, “There’s a beautiful influence from the full-term maturation in these first fill Oloroso sherry butts. They’ve matured in the dunnage warehouses in the village of Port Charlotte, and the combination of cask and a slow and cold maturation has really accentuated the salty tang of the spirit. The nutty, citrus orange dried fruit of the Oloroso compliments the smoke and vibrancy of the Octomore incredibly well.”