Cubocan Triple Tasting

cubocan whisky

Another fantastic (as always) Tweet Tasting, hosted by The Whisky Wire, last night. This time we got to sample 3 expressions from Tomatin’s smoky series of single malts, Cù Bòcan.
Made with lightly peated Scottish barley and distilled every winter in limited batches, using a variety of casks to unlock unusual flavours.

“A celebration of the subtleties of smoke and perfectly balanced sweetness, Cù Bòcan is an experimental Highland Single Malt that explores innovative finishes to create whiskies full of intrigue and surprise.”


Cu Bocan Signature 46% ABV – Bourbon, Oloroso Sherry + North American Virgin Oak Casks (NCF & natural colour)

Appearance: White wine, appears nice an oily, clinging to the glass well, medium legs form after a time

Nose: Nose: Hazelnuts, earthiness and vegetal. Black Jacks, wine gums, feint sweet smoke, red wine vinegar.

It’s quite a mashup (pun intended) of aromas, but they marry and balance well.

I’m getting more wood tones now that the glass has been agitated for a while, and the red wine vinegar is transforming into more sherry influence aromas.

Got a whiff of new innertube, then it went again

Palate: Palate: Quite a gentle arrival, but it builds in its spiciness/nuttiness, into a warming hug.

That faint sweet smokiness is still there, which is really nice. Crispy bacon rind in maple syrup.

There’s a citrus undertone too. Lime cordial maybe? Again, the wood notes, for me, take some time to come to the fore, but they do eventually, adding another dimension.

Finish: The finish is quite spicy, staying in the chest for a while. There’s the smokiness and candied bacon lingering too.

Overall: A complex and delightful whisky that evolves beautifully in the glass and is a real ‘sit down and explore’ dram. Lovely.

Cu Bocan Creation 1 46% ABV – Black Isle Brewery Imperial Stout + Bacalhôa Moscatel De Setúbal Wine Casks

Appearance: Golden/Summer honey. Not as viscous as the Signature, but does have some oiliness, clinging to the glass a little.

Nose: Nose: Those 3 cask types definitely create an interesting nose. An earthy/soil, smokey and sweet nose.

Getting those apples now, not fresh apples, more the artificial apple taste, like sour chewits (I like it).

There is salinity too, coastal air and fish and chips. Lots of ripe red berries for me now, like a stewed fruit pie, these aromas are getting stronger with time.

Palate: Palate: Immediate fruitiness, very pleasant arrival. A friendly dram this one.

Butter, stewed red fruit, crumble and the sugar sprinkled on top. A touch metallic at the back of the throat.

With the final sip, I got tropical fruits. So it seems that there is a lot more to discover, with more time.

Finish: The finish is shorter for me, dissipates quickly. Fruity and a feint touch of white pepper.

Overall: I like this one, there’s nothing not to like really, but I prefer the signature as it has more about it, more to discover.

Maybe with more at my disposal, it would evolve.

Cu Bocan Creation 2 46% ABV – Japanese Shochu + European Virgin Oak Casks

Appearance: Very light gold, white wine. Thin legs form, when swirled.

Nose: Nose: Quite a sharp nose, concentrated fruits, cooked down raspberries poured over vanilla ice-cream.

This one has more funk on the nose than the other two – cheese and wine’esque.

Palate: The palate is nice and oily, coats the tongue well. Plenty of fruit, a wisp of smoke and some meatiness too.

Slightly drying, butter and lime encrusted chocolate. A touch numbing at the back of the roof of the mouth.

Finish: Sweet and dry. Tingling at the back of the mouth with lime and a touch of menthol.

Overall: This one is the most interesting of the bunch, a great conversation starter with a whisky loving friend.

My favourite was the signature, but this is a close second.

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