Tomatin is usually described as fruity single malt not associated with smoky and peaty characteristics.
In 2010 however a 4 years old peated expression was introduced in Japan and in 2013 the owners launched Cù Bòcan brand containing lightly peated Tomatin (distilled from barley malted to phenols content of 15 ppm). The biggest surprise came in April 2014, a release of Cù Bòcan 1989 Vintage took most whisky aficionados by surprise. According to the distillery, “it is a marriage of three ex-bourbon casks (no. 34470-34472) filled on June 7, 1989 with rare and unintentionally produced peated whisky”. The whisky was bottled without chill-filtration at natural strength of 53.2% abv with an outrun of 1080 bottles.
Nose: mildly smoky and fruity, pears, limes, pineapples, vanilla custard, honey, coconut milk and delicate oaky and heathery notes.
Palate: sweet and smoky, apples, pears, oranges, grapefruits, buttered toast, ginger and cloves, hints of licorice and subtle smokiness.
Finish: long with delicate earthy notes, fresh fruit, vanilla, hints of peat and oak.