Highland whisky Cù Bòcan, distilled at the Tomatin distillery every winter, presents the sixth new limited-edition single malt in its Creation series. Creation #6 was made with lightly peated Scottish barley and is a blend of whisky matured in Pedro Ximénez sherry casks for nine years and Jamaican Rum casks for 10 years. It was bottled at 46% ABV, non-chill filtered and is a smoky, bright, and fruity single malt.
A tantalizing burst of the Caribbean captivates the senses, carrying notes of toasted Jamaica ginger cake, bonfire toffee, and banana and walnut loaf, followed by rum-soaked pineapple and raisins all rounded off with a subtle hint of Daim crunchy almond caramel.?
On the palate, it has a deliciously dark depth of flavour which begins with amaretto cherries and salted caramel-coated liquorice, before a burst of spiced plum jam and a kick of Fisherman’s Friend lozenges.
A velvety satin-like texture envelopes the palate, before a lingering treacle finish.
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I sampled this number 6 with a friend that isn’t really into whisky; he enjoyed it more than any other he’s tried, so I’d say it’s beginner friendly. For me it was mostly summer fruits, malted milk biscuits and a very feint hint of smoke. The finish sustains, without becoming sickly like some irregular barrel finishes. Definitely worth a try, it has that classic scotch “maltyness” but with a sweet rich twist. 7.9/10
