Tomatin launched the peated Cu Bocan expression last year, and follows it with a vintage variant, the result of “…a rare and unintentional production of peated whisky at the distillery on 7th June 1989.”
Three bourbon casks yielded 1,080 bottles. Ripe apples and aerosol furniture polish, with a vanilla and sweet woodsmoke backdrop on the nose. Full-bodied, with intense, sweet fruit notes on the palate, and a heathery, smoky kick. Smoky spice and nutty flavors in the ultimately drying finish.
Aroma: You are initially hit with coconuts and cream with some botanic notes, parsley and coriander. The smoke emerges after a minute, but only drifting past the nose. A mesmeric mix of lime, grapefruit and tangerines with rich almond and aniseed.
Taste: Initially feather light, followed by a honeyed smoke; toasted almonds. The rich spice of cloves, cinnamon and star anise create an enigmatic elegance. Imagine a cafe latte with fresh chocolate shavings.
Finish: Light with a hint of sweet smoke -
Reviewed by: Gavin Smith (Fall 2014)