A lightly-peated Highland single malt, made at Tomatin distillery, matured in bourbon casks, Oloroso sherry casks and North American virgin oak casks. Distilled every winter in limited batches.
It offers notes of vanilla, cinnamon, apples, raisins and delicate citrus above a background of soft peat smoke.
Why not give this a go in a deliciously smoky take on a Manhattan cocktail? Try out the recipe below!
50ml Cù Bòcan Signature
25ml Sweet vermouth
A dash of Angostura Bitters
Stir the whisky and vermouth together in an ice-filled mixing glass, and add a dash of bitters. Strain using a Hawthorne strainer, into a Nick and Nora glass. For added smoky deliciousness, use a cocktail smoker to infuse some smoke!
Nose: Dry and fragrant, with woodsmoke, dried lemon peel and a little vanilla, then orchard fruit and heather honey, with a touch of liquorice.
Palate: BBQ char, cooking spices and Conference pear initially, followed by orange peel and hints of leather and espresso.
Finish: Muscat grapes, light smoke and a little nuttiness.