Cu Bocan Creation 9, 46% – Whisky Wednesday.

THE VIDEO

Cù Bòcan #9, 46% – Haunted, Tasty Tomatin. The smell of peat at Tomatin; it means winter is coming! Launched in 2005 and utilising just two weeks of production per year at Tomatin. The barley is peated to 15ppm using mainland peat for a less iodine and more BBQ! 17 year old whiskies with some potent cask maturation! Full term virgin oak maturation makes up 80% of the contents and 20% is the Manzanilla (13 years ex-bourbon and four years in the sherry).

Only 3600 bottles for this year’s release and something that reminds me of toasted cinnamon French toast being eaten by an open fire. The Manzanilla provides this softly salty, nutty profile while the American virgin oak is loaded with coconut and butter. A truly creative process that allows unlimited creativity of cask maturation, combination and delicate peated flavours.

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