Tomatin has announced today on a twitter tasting the release of Tomatin Cù Bòcan – a lightly peated single malt matured in a compelling combination of Virgin Oak, Bourbon and Sherry casks.
This is the first peated expression ever from Tomatin. The peat rate is 15PPM and the peated malt is just under 8 yo and will get older with future batches.
This whisky is using a new brand name primarily because Tomatin is unpeated and the wish to have a clear distinction between the existing Tomatin core range & new peated.
The first batch of CùBòcan is 18000 bottles and is available now on Tomatin webshop and selected retailers
Nose: Initial peat but of the earthy type without smoke, starts spirity and young combined with spicy sweet vanilla (virgin oak impact) and then move on to display some buttery sherry notes. After few minutes in glass it changes to forest/floral notes along with biscuits, beeswax and nuts notes. After adding a few drops of water, it opens up very nicely – the peat reek is gentler, more fruity notes, biscuits are more prominence, and even some caramel notes shows up.
Palate: Fresh peat at the front porch, vanilla, major spices punch (it’s hot!). when it subsides, it becomes creamy and we feel zesty oranges and citrus. On 2nd sip the tropical fruits are more dominant (once we’re pass the peat impact), still very spicy and hot (chilli), With water added, it’s more creamy and more sweet after the initial spices rush.
Finish: medium length, spicy and sweet, not oak heavy which is good thing. Peat is there in the back of the mouth, good harmony.
Conclusion: very enjoyable whisky. Once again we see a virgin oak casks usage (noticed the trend lately?) but it has great layered nose, it’s smooth, well balanced with the sherry casks and the peated malt. There’s clear connection between this expression and the previous one (Tomatin Legacy which I reviewed here) – both are young but well rounded while Cu Bocan has the twist of peat as the ace in the hole. Sláinte!