For Tomatin’s Cù Bòcan single malt Scotch whisky, the distillery takes lightly peated single malt and matures it in a combination of Sherry, virgin and bourbon casks. However, for this limited edition release, the lightly peated single malt has been fully matured in virgin oak casks, which aren’t used all that often (though it is increasingly becoming quite ‘a thing’ these days). Just 6,000 bottles of Tomatin Cù Bòcan Virgin Oak were produced – the second release in a series highlighting the individual cask styles that go to make Cù Bòcan
A slightly orange gold here for me, decent thick swirl line and tiny beads, with slow medium thick legs. #thewhiskeychaps
Yep fizzy, the nose is giving more than the actual ABV for me, more petrichor, aromatic wood, slight balsa wood note, apricot crown pastries, red pepper? Slightly damp leaf litter, chilli’s. #thewhiskeychaps
Again nice mouthfeel, and as expected with Virgin oak it’s a spicy meatball. The chill from the nose is here, black coffee, nutmeg, cumin, cigar leaves, black pepper, damp leaf litter, quite a spicy dark dram #thewhiskeychaps
Quite long and punchy, very spicy and dark, much like the palate tbh, perhaps some tropical fruits, it still very spicy, this is different and I like it. #thewhiskeychaps
This whisky turned out to be a little divisive during our tasting. @whiskeychap wasn’t a huge fan, whereas i rather enjoyed it. Don’t get me wrong, i can totally see where @whiskeychap is coming from, this is a full on dram, lots of spiciness and leaning towards bitterness. I’d personally say that it could possibly be a sensory overload for someone new to whisky, but, if you like large dose of spice in your whisky glass, this could be a whisky for you.
Overall: I’m not a huge fan of this expression if I’m honest. There’s a very subtle ‘Stop and Grow’ note that I find unpleasant. A little chemically and overly vegetal. Sorry #thewhiskeychaps— Whisk(e)y Chap 🏴🥃🇺🇦 (@whiskeychap) March 13, 2022
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