Cu Bocan
Signature
- 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 Cu Bocan's Signature malt, the whisky that made their name. Matured in Bourbon, Oloroso Sherry and North American Virgin Oak casks. Light smoke intertwines with rich citrus and exotic spices. Subtly smoky, surprisingly sweet, it opens up the world of lightly peated whisky.
The Bourbon casks gives a smooth and sweet character, with notes of honey, coconut and milk chocolate. The Oloroso Sherry casks make the whisky rich and fruity, giving off treacle, coffee and paprika. The North American Virgin Oak casks gives a clean and zingy character, with citrus, pecan pie and cinnamon notes.
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 Cu Bocan's Signature malt, the whisky that made their name. Matured in Bourbon, Oloroso Sherry and North American Virgin Oak casks. Light smoke intertwines with rich citrus and exotic spices. Subtly smoky, surprisingly sweet, it opens up the world of lightly peated whisky.
The Bourbon casks gives a smooth and sweet character, with notes of honey, coconut and milk chocolate. The Oloroso Sherry casks make the whisky rich and fruity, giving off treacle, coffee and paprika. The North American Virgin Oak casks gives a clean and zingy character, with citrus, pecan pie and cinnamon notes.
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