Tomatin Cù Bòcan
| Details about this bottle | Edit |
|---|---|
| 6503 | |
| Tomatin | |
| Scotland, Highlands | |
| Single Malt Whisky | |
| 46% | |
| 0.7 l | |
| Original bottling | |
|
|
| Average tasting notes Tasting notes |
Calculated from 38
i
|
|
|---|---|---|
|
Nosing
Peat Smoke:
Zitrus:
Fruit:
Spices:
Sweet:
Anis:
Nuts:
Almonds:
Lemon:
Honey:
Sherry:
Pear:
Vanilla:
Clove:
Orange:
Coconut:
Herbs:
Chocolate:
Malt:
Grass:
Oak:
Apple:
Fig:
Grapefruit:
Banana:
Oil:
Caramel:
Tasting
Peat Smoke:
Spices:
Sweet:
Clove:
Honey:
Cinnamon:
Nuts:
Zitrus:
Oil:
Fruit:
Pepper:
Orange:
Herbs:
Lemon:
Vanilla:
Oak:
Ginger:
Herb:
Heather:
Anis:
Cake:
Sherry:
Chili:
Hay:
Floral:
Almonds:
Coffee:
Grapefruit:
Pear:
Apple:
Finish
Peat Smoke:
Sweet:
Spices:
Oak:
Zitrus:
Malt:
Vanilla:
Caramel:
Herbs:
Chili:
Honey:
Grapefruit:
Lime:
Hay:
Orange:
Fruit:
|
||
Quality rating of this bottle
3.6
Rate
70
38
Quality comparison of bottles
i
Tasting notes of MacRunrig:
20. Jul 2015
06. May 2015
All tasting notes
24. Feb 2016
05. May 2017
29. Dec 2014
08. Mar 2016
08. Mar 2016
24. Jun 2015
26. Dec 2017
21. Feb 2018
Nosing:
ok, it's mild, fresh and quite nice, you have to look for smoke somewhere on the back, it starts with honey and citrus, orange and grapefruit are on the foreground, some Sherry's accents, lots of spices, cloves, allspice, anise, a note of campfire and the taste of the earth
Taste:
here peat and smoke is much more intense, but writing a more intense, I mean simply palpable, it is still very mellow and subdued, we are still accompanied by citruses and spices, besides cloves we have also ginger, the initial sweet maltiness changes towards the spiciness, there is pepper, sweet chili, a bit of oak, we also have honey accents, vanilla and nuts
Finish:
satisfactory, warming up, quite spicy with fleeting smoke
Comment:
Cu Bocan is a decent whisky in which we can really taste the influence of these three types of casks in which it matured, the smoke is present but only somewhere nearby, so it certainly does not rejects. However, it lacks more depth, something that distinguishes it from other whiskies, orange and grapefruit accents are nice, but it's not enough, it could be a little more smoky. For me, this is a whisky called as a "daily dram", for every day drinking, not for intense thinking about the structure. As a NAS whisky it seems to be more than satisfactory.
ok, it's mild, fresh and quite nice, you have to look for smoke somewhere on the back, it starts with honey and citrus, orange and grapefruit are on the foreground, some Sherry's accents, lots of spices, cloves, allspice, anise, a note of campfire and the taste of the earth
Taste:
here peat and smoke is much more intense, but writing a more intense, I mean simply palpable, it is still very mellow and subdued, we are still accompanied by citruses and spices, besides cloves we have also ginger, the initial sweet maltiness changes towards the spiciness, there is pepper, sweet chili, a bit of oak, we also have honey accents, vanilla and nuts
Finish:
satisfactory, warming up, quite spicy with fleeting smoke
Comment:
Cu Bocan is a decent whisky in which we can really taste the influence of these three types of casks in which it matured, the smoke is present but only somewhere nearby, so it certainly does not rejects. However, it lacks more depth, something that distinguishes it from other whiskies, orange and grapefruit accents are nice, but it's not enough, it could be a little more smoky. For me, this is a whisky called as a "daily dram", for every day drinking, not for intense thinking about the structure. As a NAS whisky it seems to be more than satisfactory.
04. May 2020
08. Nov 2014
