Cù Bòcan, the experimental single malt made at Tomatin Distillery each winter, has unveiled what the Highland producer describes as its most adventurous smoky whisky to date.
The new Creation #7 release, which coincides with two decades of seasonal peated whisky production at the distillery, coincides with the brand’s focus on unusual cask maturation, a hallmark that has set Cu Bocan, ‘ghost dog’ in Gaelic, apart within Tomatin’s portfolio.
Produced in small batches during the coldest weeks of the year, the spirit benefits from low water temperatures that encourage rapid condensation and an oilier mouthfeel. Creation #7 builds on this with a novel combination of Pineau des Charentes Rouge and American virgin oak casks.
Continues the brand’s focus on unusual cask maturation, a hallmark that has set Cù Bòcan apart within Tomatin’s portfolio…
Cù Bòcan Creation #7 tasting notes
Creation #7 is matured in two cask types: Pineau des Charentes Rouge, selected for its fruity, fortified character, and American virgin oak, known for sweetness and spice. Global brand ambassador and blender Scott Adamson notes that the Pineau des Charentes component was chosen to bring a new dimension to the lightly peated spirit, extending Tomatin’s earlier work with French wine casks.
On the nose, expect rhubarb crumble and custard, with ginger, cinnamon, almond croissant and baked apple, with a drift of heather smoke. On the palate wispy peat gives way to toasted brioche, butter shortbread, and notes of strawberry and raspberry.
Presented in Cu Bocan’s bespoke bottle and a vivid pink-and-yellow carton, a nod to the whisky’s rhubarb-and-custard flavour profile, the new release is natural in colour, non-chill filtered, and bottled at 46% ABV. Only 3,000 bottles will be available worldwide.
Cù Bòcan has launched Creation #7, its boldest experimental single malt to date.
The release marks 20 years of peated whisky production at Tomatin Distillery in the Scottish Highlands.
Matured in rare Pineau des Charentes Rouge and American virgin oak casks, creating a flavour profile of rhubarb, custard, heather smoke and sweet oak spice.
Only 3,000 bottles are available worldwide, with 1,400 allocated to the UK.
Bottled at 46% ABV, natural colour, non-chill filtered.
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Cù Bòcan, the experimental single malt made at Tomatin Distillery each winter, has unveiled what the Highland producer describes as its most adventurous smoky whisky to date.
The new Creation #7 release, which coincides with two decades of seasonal peated whisky production at the distillery, coincides with the brand’s focus on unusual cask maturation, a hallmark that has set Cu Bocan, ‘ghost dog’ in Gaelic, apart within Tomatin’s portfolio.
Produced in small batches during the coldest weeks of the year, the spirit benefits from low water temperatures that encourage rapid condensation and an oilier mouthfeel. Creation #7 builds on this with a novel combination of Pineau des Charentes Rouge and American virgin oak casks.
Cù Bòcan Creation #7 tasting notes
Creation #7 is matured in two cask types: Pineau des Charentes Rouge, selected for its fruity, fortified character, and American virgin oak, known for sweetness and spice. Global brand ambassador and blender Scott Adamson notes that the Pineau des Charentes component was chosen to bring a new dimension to the lightly peated spirit, extending Tomatin’s earlier work with French wine casks.
On the nose, expect rhubarb crumble and custard, with ginger, cinnamon, almond croissant and baked apple, with a drift of heather smoke. On the palate wispy peat gives way to toasted brioche, butter shortbread, and notes of strawberry and raspberry.
Presented in Cu Bocan’s bespoke bottle and a vivid pink-and-yellow carton, a nod to the whisky’s rhubarb-and-custard flavour profile, the new release is natural in colour, non-chill filtered, and bottled at 46% ABV. Only 3,000 bottles will be available worldwide.
Cù Bòcan Creation #7 sells for£42.50, available at The Whisky Exchange, with 1,400 bottles allocated to the UK.
Main points at a glance: Cù Bòcan Creation #7
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