This whisky is the sixth bottling in Creations Series from the peated Highland single malt brand of Cù Bòcan (pronounced koo-bock-un). The Cù Bòcan Creation #6. joins the series, which uses unorthodox cask combinations to create unique flavour profiles. In this case the casks are 9-year-old ex-Pedro Ximenez sherry casks and 10-year-old ex-Jamaican rum casks, which have been fused together to create the final whisky.
Cù Bòcan spirit is distilled for a short period each winter at the Tomatin distillery. Tomatin is located in the Scottish Highlands, about half way between Aviemore and Inverness. It was founded in 1897 by a group of Inverness businessmen and was originally named Tomatin Spey. In 1907, it became Tomatin, the name of the local village. Tomatin is currently owned by the Takara Shuzo Corporation, who purchased the distillery in 1986. It has a current annual capacity of five million litres.
The Cù Bòcan Creations #6 is a small batch of just 8,400 bottles and they are available in selected world markets. It is released at 46% ABV and is both non-chill filtered and of natural colour. A bottle will cost £60.
Our Tasting Notes
The colour is vibrant gold and the nose is highly aromatic and expressive. Aromas of golden syrup and crystallised pineapple leap out of the glass alongside a whiff of savoury peat smoke. Further aromas of rum soaked raisins, gingerbread and milk chocolate are also present, as are hints of caramelised peach, plum compote and a pinch of cinnamon.
On the palate this whisky is big, bold and uplifting. The peat smoke is much more prominent now than on the nose. This has a soft and savoury edge, which is reminiscent of dried heather and bonfire embers. It becomes slightly more peppery towards the finish and this adds extra depth. The smoke is compliments by some luscious fruity and sweet notes.
Dark dried fruit and tropical notes lead the way. There are notes of rum soaked sultana and chocolate coated raisins, which are complimented by juicy ripe pineapple and mango plus that caramelised peach from the nose. Spiced plum compote is also present. The lush fruitiness is complimented by an expressive sweetness – this comes in the form of Victoria sponge cake, treacle tart and golden syrup-like notes. Late hints of ginger and cinnamon give extra zip.
The finish is long and warming. The sweet and fruity characteristics slowly fade. Very slowly in fact. The result is that the sift gentle peat smoke and the warming spices are left to draw out the finish further. This gives a pleasant savoury quality and dryness.
What’s The Verdict?
This latest addition to the Cù Bòcan Creations series is delicious. Both ex-rum and ex-Pedro Ximenez sherry casks contribute big and bold flavours to a whisky, and could easily have clashed with each other. But they marry superbly here. The gentle peat smoke aids this and seems to bind the strong characteristics from each cask together. We are really enjoying this series and seeing the directions that the spirit is pushed in with unorthodox casks or cask combinations. Where will they go for the next release?
