Initially, notes of leather, prunes, red currants, and malted barley lead, followed by toasted oak, cinnamon, green apple, and black pepper. Subsequent layers reveal smoke, red fruits, and cereal nuances, with peat smoke offering dry, brooding tones of burnt heather and subtle pipe tobacco. European oak imparts wood spices, smoked oak, and roasted coffee, balanced with barbecue sweetness and black pepper. Water enhances fruity sweetness and smoke, while the finish settles with smoked malt, oak, and sea salt, leaving a lingering earthy smoke characteristic of Octomore.
