Another NAS to end the whisky week , and this time another new release from Tomatin. Previous Cú Bocán versions reviewed here were the original (containing Sherry, Virgin Oak and Bourbon casks) , sherry, 1989 vintage, and now this – 100% matured in virgin oak. The Cú Bocán is made from peated spirit, and it is really interesting to see how the virgin wood (which is very active) will affect the spirit.
As always, this is Non chill filtered, naturally colored, and quite limited with only 6,000 bottles, selling for under 50 quid. Tough luck if you’re in the USA since this is expression is not going to be exported to the US.
Tomatin Cù Bòcan Virgin Oak , 46% abv , £49.95
Nose: Wow. There’s a lot of oak going on here for sure. It doesn’t feel old which is no surprise this is a young NAS aged in Virgin oak after all… Tons of coconut vanilla and wood with some berries and citrus. It’s not very complex. But it’s intense. Perfumed with some petals and pears.
Palate: Starting quite bitter with oaky notes baked apples and nuts , vanilla and coconut slivers. Then peat emerges. Earthy peppery peat. And smoke.
Finish: Bitter wood. Earthy peat. Pepper. Wood shavings.
This is an interesting take on the Cú Bocán , It’s wood intensive and nice, But, it’s a bit too woody for me at times. I think I prefer the Sherried version, where the sherry and smoke work best together. Having said that, this is a very enjoyable dram, the peat on the foreground rather than on the background, not toned down as much as with the sherry.
Score: 84/100
Official sample provided by Tomatin
Chag Sameach
thank you! to you and yours too!