Highland whisky innovator Cù Bòcan has launched the oldest whisky in its experimental Creations series to date, drawing inspiration from an unlikely source: sweet and salty popcorn.
The new limited-edition Creation #9 combines lightly peated Highland single malt with a maturation programme designed to mirror the contrast of sweet and savoury notes found in everyone’s favourite movie snack.
The whisky’s distinctive character comes from an novel marriage of American virgin oak and Manzanilla sherry casks. The majority of the spirit spent more than 17 years maturing in American virgin oak, while a smaller portion was initially matured in refill hogsheads before receiving a four-and-a-half-year finish in Manzanilla casks.
Unlike richer Oloroso or Pedro Ximénez casks, Manzanilla-seasoned casks can contribute subtle saline, nutty and coastal characteristics. In the case of Cù Bòcan Creation #9, the Manzanilla casks help create the whisky’s popcorn profile, adding a savoury counterpoint to the vanilla and caramel sweetness developed in American virgin oak.
The Luxe Review enjoyed an early taste of Creation #9, with an exclusive online tasting hosted by Cù Bòcan brand ambassador Jo Garrow. We were also supplied with the whisky’s component parts, allowing us to taste the virgin-oak-matured spirit and Manzanilla-finished whisky separately, before sampling the finished blend.
The whisky’s distinctive character comes from an unusual marriage of American virgin oak and Manzanilla sherry casks…
Inside Tomatin’s unusual virgin oak and Manzanilla whisky
Creation #9 may be a non-age-statement release, but its component whiskies bring considerable maturity to the finished blend.
The larger share, 80% of the liquid, consists of 17 year old spirit matured entirely in American virgin oak. Such an extended period in new oak is relatively unusual; over 17 years, the cask has helped build a deep foundation of vanilla, caramel, spice and sweet oak.
The remaining 20% spent 13 years in refill hogsheads before receiving a four-and-a-half-year finish in Manzanilla sherry casks.
Manzanilla is a pale, bone-dry fortified wine made from Palomino grapes in Sanlúcar de Barrameda, on Spain’s Cádiz coast. Its distinctive character is associated with its coastal environment.
Our deconstructed tasting is revealing. The virgin-oak component is a pleasure in its own right, rich with cinnamon, vanilla fudge and buttery sweetness, while the Manzanilla element brings freshness, savoury depth and a hint of salinity. Mixed together, they produce a balanced single malt with an easy-going, feel-good character.
Cù Bòcan Creation #9 tasting notes
Bottled at 46% ABV, Creation #9 is naturally coloured and non-chill filtered. The nose is rich with vanilla, honey and caramel sweetness, salted popcorn, toasted almonds and a hint of sea salt.
On the palate, cinnamon, salted caramel, and toasted almonds meet lemon zest and Bramley apples, layered with toasted oak, a thread of pepper and vague peat smoke. The finish is long and gently spiced, carried out to sea on a coastal tide.
It’s the perfect matinee dram.
Cù Bòcan Creation #9 is available from Tomatin Distillery’s website and specialist whisky retailers, priced at £45.
After nearly a decade of development, Midleton Very Rare Irish Chestnut Edition marks the debut release in the distillery’s new Rare Wood Collection and the first (and most likely last) Midleton whiskey finished in casks made entirely from Irish sweet chestnut sourced from County Waterford’s Cappoquin Estate. Crafted from select Single Pot Still whiskeys initially…
The Macallan has just announced the Carta Nautica Collection, a new four-bottle series of single malt whiskies. As befits its Spanish moniker, Carta Nautica follows the journey of oak from North America to Jerez de la Frontera in Spain and onwards to Scotland. The collection draws on casks that have held bourbon and sherry, with…
Ah, brunch. Breakfast’s more sociable cousin, the only acceptable way to order a cocktail before noon: there’s no doubt in our mind that it’s the most important meal of the day. And you can forget eggs and coffee – London’s best spots make a strong case for dedicating the whole afternoon to our favourite event…
Highland whisky innovator Cù Bòcan has launched the oldest whisky in its experimental Creations series to date, drawing inspiration from an unlikely source: sweet and salty popcorn.
The new limited-edition Creation #9 combines lightly peated Highland single malt with a maturation programme designed to mirror the contrast of sweet and savoury notes found in everyone’s favourite movie snack.
The whisky’s distinctive character comes from an novel marriage of American virgin oak and Manzanilla sherry casks. The majority of the spirit spent more than 17 years maturing in American virgin oak, while a smaller portion was initially matured in refill hogsheads before receiving a four-and-a-half-year finish in Manzanilla casks.
Unlike richer Oloroso or Pedro Ximénez casks, Manzanilla-seasoned casks can contribute subtle saline, nutty and coastal characteristics. In the case of Cù Bòcan Creation #9, the Manzanilla casks help create the whisky’s popcorn profile, adding a savoury counterpoint to the vanilla and caramel sweetness developed in American virgin oak.
The Luxe Review enjoyed an early taste of Creation #9, with an exclusive online tasting hosted by Cù Bòcan brand ambassador Jo Garrow. We were also supplied with the whisky’s component parts, allowing us to taste the virgin-oak-matured spirit and Manzanilla-finished whisky separately, before sampling the finished blend.
Inside Tomatin’s unusual virgin oak and Manzanilla whisky
Creation #9 may be a non-age-statement release, but its component whiskies bring considerable maturity to the finished blend.
The larger share, 80% of the liquid, consists of 17 year old spirit matured entirely in American virgin oak. Such an extended period in new oak is relatively unusual; over 17 years, the cask has helped build a deep foundation of vanilla, caramel, spice and sweet oak.
The remaining 20% spent 13 years in refill hogsheads before receiving a four-and-a-half-year finish in Manzanilla sherry casks.
Manzanilla is a pale, bone-dry fortified wine made from Palomino grapes in Sanlúcar de Barrameda, on Spain’s Cádiz coast. Its distinctive character is associated with its coastal environment.
Our deconstructed tasting is revealing. The virgin-oak component is a pleasure in its own right, rich with cinnamon, vanilla fudge and buttery sweetness, while the Manzanilla element brings freshness, savoury depth and a hint of salinity. Mixed together, they produce a balanced single malt with an easy-going, feel-good character.
Cù Bòcan Creation #9 tasting notes
Bottled at 46% ABV, Creation #9 is naturally coloured and non-chill filtered. The nose is rich with vanilla, honey and caramel sweetness, salted popcorn, toasted almonds and a hint of sea salt.
On the palate, cinnamon, salted caramel, and toasted almonds meet lemon zest and Bramley apples, layered with toasted oak, a thread of pepper and vague peat smoke. The finish is long and gently spiced, carried out to sea on a coastal tide.
It’s the perfect matinee dram.
Cù Bòcan Creation #9 is available from Tomatin Distillery’s website and specialist whisky retailers, priced at £45.
First pour: Midleton Very Rare Irish Chestnut Edition is one of 2026’s most desirable whiskeys
After nearly a decade of development, Midleton Very Rare Irish Chestnut Edition marks the debut release in the distillery’s new Rare Wood Collection and the first (and most likely last) Midleton whiskey finished in casks made entirely from Irish sweet chestnut sourced from County Waterford’s Cappoquin Estate. Crafted from select Single Pot Still whiskeys initially…
The Macallan Carta Nautica Collection charts a new course for Scotch whisky icon, led by a 38 Year Old
The Macallan has just announced the Carta Nautica Collection, a new four-bottle series of single malt whiskies. As befits its Spanish moniker, Carta Nautica follows the journey of oak from North America to Jerez de la Frontera in Spain and onwards to Scotland. The collection draws on casks that have held bourbon and sherry, with…
The Best Bottomless Brunches in London Worth Getting Out of Bed For
Ah, brunch. Breakfast’s more sociable cousin, the only acceptable way to order a cocktail before noon: there’s no doubt in our mind that it’s the most important meal of the day. And you can forget eggs and coffee – London’s best spots make a strong case for dedicating the whole afternoon to our favourite event…
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