Cu Bocan
Creation #9
- 46
- 70cl
- Taste: 4
- Speyside
Situated in the Monadhliath Mountains just south of Inverness is Tomatin Distillery - the creators of Cu Bocan. Founded in 1897, it was once Scotland's biggest malt distillery. Today, they are a little smaller, primarily producing a light bodied spirit or, as they put it, delicate flavours and a rich and mellow style. A celebration of the subtleties of smoke and perfectly balanced sweetness, Cu Bocan is an experimental Highland...
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Situated in the Monadhliath Mountains just south of Inverness is Tomatin Distillery - the creators of Cu Bocan. Founded in 1897, it was once Scotland's biggest malt distillery. Today, they are a little smaller, primarily producing a light bodied spirit or, as they put it, delicate flavours and a rich and mellow style.
A celebration of the subtleties of smoke and perfectly balanced sweetness, Cu Bocan is an experimental Highland Single Malt that explores innovative finishes to create whiskies full of intrigue and surprise.
Tomatin originally crafted this lightly peated version for blends. They use highland peat, which has less seaweed, so it is not as medicinal as some of the Island malts. During the last two weeks of the year, they distill peated spirit. This winter distillation process imbues the spirit with a slightly different style, as it demands extra heat to evaporate the alcohol. This creates a subtly smoky and surprisingly sweet spirit, matured in a variety of casks to unlock unusual flavours.
This is the ninth release in the Creations Series. A marriage of two contrasting maturations of the lightly peated spirit, distilled in 2008. One has fully matured in American Virgin Oak casks, giving character notes of cinnamon French toast, buttery sweetness and spiced orange. The other has been finished in Manzanilla Sherry casks, adding flavours of salted caramel, sour apple and toasted almonds. After being combined together, there's also notes of sweet and salty popcorn, crisp orchard fruit and cinnamon.
A limited release of 3800 bottles.
A celebration of the subtleties of smoke and perfectly balanced sweetness, Cu Bocan is an experimental Highland Single Malt that explores innovative finishes to create whiskies full of intrigue and surprise.
Tomatin originally crafted this lightly peated version for blends. They use highland peat, which has less seaweed, so it is not as medicinal as some of the Island malts. During the last two weeks of the year, they distill peated spirit. This winter distillation process imbues the spirit with a slightly different style, as it demands extra heat to evaporate the alcohol. This creates a subtly smoky and surprisingly sweet spirit, matured in a variety of casks to unlock unusual flavours.
This is the ninth release in the Creations Series. A marriage of two contrasting maturations of the lightly peated spirit, distilled in 2008. One has fully matured in American Virgin Oak casks, giving character notes of cinnamon French toast, buttery sweetness and spiced orange. The other has been finished in Manzanilla Sherry casks, adding flavours of salted caramel, sour apple and toasted almonds. After being combined together, there's also notes of sweet and salty popcorn, crisp orchard fruit and cinnamon.
A limited release of 3800 bottles.
Tasting Rating Guide
1: Light, good for beginners - an aperitif on a summers day, i.e. Glengoyne, Auchentoshan
2: Also good for beginners but with more depth and body - a little stronger than 1, ie. Glenmorangie, Speyburn
3: A dram for everyone, a little more complex so the palate requires a little more experience, i.e. Cragganmore, Macallan
4: A stronger spirit, a big whisky with lots of character and body, excellent after dinner, i.e. Lagavulin, Laphroaig