- Single Malt
- Distillery Bottling
- Virgin Oak, Bourbon & Sherry Casks
- Batch 1
- Number of bottles
- 46.0 % Vol.
- 700 ml
- Bottle code
- L 31 10 13 3 07:44 BB
- Added on
- 05 Sep 2013 10:21 pm
8 × in wishlist
341 × member ratings
656 × in collection
Whisky Reviews for Tomatin Cù Bòcan
51 users have left a review for this whisky and scored it an average of 80.79 points
- Roughness is what characterizes this whisky. It shows up in the mouth. Intense dram, memorable for thje roughness
Nothing special, some maltiness, lighter tones similar to some Japaneese whiskies.
Roughn ess, sharpness, peppery notes. Very rough whisky. The taste does not follow the nose, but, surprises with the different character.
Pepper, harsh, moderate
- declination smoke of a tomato!
fruits on lemon, sweet spices, vanilla and smoke
sweetness in the mouth and smoke on bacon and fish, leaving second on a peaty feeling.
the soft peat which gradually fades on a meaty sensation.
a maritime side
fruits on citrus fruits with mandarin (sweetness of citrus fruits), creamy return of citrus fruits !!
vanilla and light woody back
spices also a little peppery
sensations in the mouth that diminish
peat, woody, vanilla and citrus, a little creamy, it does not stay at the bottom of the glass.
- Nose: very young, reminds me of the Campbeltown Loch Blend. The nose is then fruity, vanilla, no sea breeze, but a little peat smoke. Sweetish on the palate, some oak, vanilla, some peat. Finish: slightly peaty, slightly dry, some oak. Well, frankly, stool does not bother me. There is not enough peat, in my opinion, to give the young whisky a lot of profile. The barrels were probably quite good, but unfortunately a total disappointment.
- Aroma: Fresh spiciness with hints of coconut followed by a slight smokiness as well as some aniseed and almonds.
Taste: Very pleasant and soft. Notes of honey and cloves meet with a hint of smoke.
Finish: Sweetish and rather mellow finish.
Color: light gold.
- Enjoyable Speysider with a twist. The relatively low peatiness of aprox. 15ppm adds a layer of complexity, that saves this dram from becoming a little too bland. Good price-performance-ration nonetheless.
Acidic, yellow apricots, and soft whiffs of coal fired timber. Somewhat mineral, wet cardboard, and white pepper.
Slow arrival, with caramelized oak and juicy citrus fruit (oranges and limes).
Medium. Faint caramel, more white pepper, and artificially sweetened mocha.
- Cu Bocan 46% vol.
Cu Bocan is a lightly peated whisky from the Tomatin distillery, matured in three types of casks: virgin oak, ex-bourbon and ex-Sherry. Peated to 15ppm.
I am a fan of peated whisky, but will I like this one?
Nose: ok, it's mild, fresh and quite nice, you have to look for smoke somewhere on the back, it starts with honey and citrus, orange and grapefruit are on the foreground, some Sherry's accents, lots of spices, cloves, allspice, anise, a note of campfire and the taste of the earth
Taste: here peat and smoke is much more intense, but writing a more intense, I mean simply palpable, it is still very mellow and subdued, we are still accompanied by citruses and spices, besides cloves we have also ginger, the initial sweet maltiness changes towards the spiciness, there is pepper, sweet chili, a bit of oak, we also have honey accents, vanilla and nuts
Finish: satisfactory, warming up, quite spicy with fleeting smoke
Cu Bocan is a decent whisky in which we can really taste the influence of these three types of casks in which it matured, the smoke is present but only somewhere nearby, so it certainly does not rejects. However, it lacks more depth, something that distinguishes it from other whiskies, orange and grapefruit accents are nice, but it's not enough, it could be a little more smoky. For me, this is a whisky called as a "daily dram", for every day drinking, not for intense thinking about the structure. As a NAS whisky it seems to be more than satisfactory.