Whisky Review/Tasting: Cu Bocan with Scott Adamson

Physical Whisky Characteristics

Origin: Produced by Tomatin Distillery, traditionally known for non-peated whiskies.
Type: Peated single malt Scotch whisky.
Distillation and Maturation Process: Utilizes lightly peated barley (initially 15 ppm, later increased to 35 ppm for versatility). The standard Cu Bocan undergoes maturation in a combination of 50% ex-bourbon barrels, 30% sherry casks, and 20% virgin oak casks.
Age Statement: No specific age statement, but the standard Cu Bocan is around 8 years old.
Color and Bottle Design: The specific color of the whisky was not detailed, but the bourbon cask variant is noted to be lighter in color, indicating a lighter influence from the cask. The bottle design specifics were not discussed, but the standard Cu Bocan is packaged in a black box.

Balance of Flavors: Designed as an introduction to peated whisky, offering an easy-drinking experience with a balance between peat smoke and the distillery's characteristic fruity and citrus notes.
Unique Characteristics: The peat smoke is described as wispy and not overwhelming, allowing other flavors such as vanilla, caramel, and fruitiness from the ex-bourbon cask to shine through. The smoke is more pronounced in the aftertaste.
Comparison: The Cu Bocan is noted for its unique approach to peat, offering a lighter, more floral smoke compared to the medicinal or iodine characteristics of coastal peat whiskies.

Name Origin: Cu Bocan is named after a local legend from the Tomatin area about the ghost of the last wolf in Scotland, adding a mystical aspect to the whisky.
Production Insight: The decision to produce peated whisky stemmed from a practical consideration of rising costs for sourcing peated whisky for blends. The distillery produces Cu Bocan during a specific week each year, followed by a thorough cleaning to prevent phenol contamination in their non-peated products.

Highland Peat: The whisky showcases the distinct characteristics of Highland peat, which differs from coastal peat due to the different vegetation, resulting in a more floral smoke profile.
Historical Context: The practice of peating whisky is tied back to economic and practical reasons from the past, with Cu Bocan reflecting a more historical style of peated whisky that would have been common before the mid-20th century.

"It shows more complexity; it's not the smoke covering all complexity." - Horst Luening, highlighting the balanced nature of Cu Bocan's peat influence.
"This is probably more of a historically accurate peated whisky." - Scott Adamson, on the traditional peating levels of Tomatin whiskies before the 1950s.

Cu Bocan is a peated single malt from Tomatin Distillery, offering a lighter, introductory experience to peated whisky.
The whisky is matured in a combination of ex-bourbon, sherry, and virgin oak casks, with no specific age statement but generally around 8 years old.
The flavor profile balances wispy peat smoke with the distillery's characteristic fruitiness and citrus notes, allowing for complexity beyond the smoke.
Named after a local legend, Cu Bocan connects to the cultural and historical context of the Highlands and the traditional use of peat in whisky production.
Expert opinions appreciate the whisky's complexity and historical accuracy in its peat level, reflecting the distillery's heritage.

For Peat Beginners: Cu Bocan is an excellent choice for those new to peated whisky, offering a gentle introduction to smoke flavors without overwhelming the palate.
For Whisky Enthusiasts: Those interested in the nuances of peat and its regional influences will find Cu Bocan's use of Highland peat and its historical context intriguing.
For Collectors: Limited releases and the story behind Cu Bocan, including its connection to local legends and historical peating practices, make it a noteworthy addition to a collection.