With peat being so highly fashionable these days, Highland peat is quite the rage. Ardmore has been doing it for ages, but Glenglassaugh have added the Torfa (as have some Speysiders like Knockdhu’s AnCnoc Rutter, Flaughter and Tushkar as well as BenRiach’s Extensive line of peated whisky) and the Tomatin’s Cù Bòcan line has been rather successful. The Cù Bòcan claim to fame is the triple maturing of the Standard edition (in ex-bourbon, sherry and virgin oak casks). The Sherry Edition highlights the influence of the sherry casks on the lightly peated whisky, and is a 6000 bottle limited edition released this month.
Photo Credit: somersetwhisky.com
Tomatin Cù Bòcan Sherry Edition (46%ABV, NCF, NC)
Appearance: Gold, legs are quick to vanish.
Nose: New make youngness, malt, peat – the sherry is relatively weak. The signature Tomatin tropical fruit (with notes of mango, papaya and some coconut) begin to come through with mild sherry spices as the peat all but dissipates.
Palate: Peat and papaya with notes of pineapple and mango. The Sherry is almost not a factor, but for the sweetness it gives. There are notes of new make and hints of spice.
Linger: Very short, leaving some sooty peat behind a little longer.
Conclusion
This is very young whisky, neither a sherry bomb nor a peat monster. Light is the operative word for this expression.
Taken for what it is, a very young NAS expression – it delivers that promise and is an enjoyable dram. Personally, I really hope Tomatin is taking some of this liquid to keep in the sherry casks for another decade. I think this expression as a 15 or 18 year old would be absolutely fabulous.
This was an official sample sent to Yoav. Thanks for sharing, mate!
2 comments on “Peat, Sherry and the Cù Bòcan Limited Edition”