Producing WhiskyCast has given me the opportunity to taste some really amazing whiskies, and I’m pleased to share my tasting notes with you here. You can search my entire database of tasting notes from this page, and I hope you’ll find it useful.
Back in June of 1989, someone at Tomatin made a mistake…but we’re better off for it today. The distillery traditionally produced an unpeated malt whisky at that time, but a batch of peated malt found its way into the stills and eventually the warehouses. Now, three ex-Bourbon casks of that whisky have been bottled under Tomatin’s Cù Bòcan label used for its lightly peated whisky as the Cù Bòcan 1989 Vintage.
The nose has a good smokiness with peat and burning heather, along with hints of tropical fruits, pears, and a hint of coconut. Touches of coconut, vanilla, and honey come out with a couple of minutes of patience. The taste is smoky and fruity with a good peatiness and notes of fresh berries, hints of citrus fruits (grilled pineapple), clove, ginger, and coconut notes — all in good balance with each other. The finish is smooth and sweet with honey, berries, and a good smoky touch as well. Very nice! (April, 2014)
Back in June of 1989, someone at Tomatin made a mistake…but we’re better off for it today. The distillery traditionally produced an unpeated malt whisky at that time, but a batch of peated malt found its way into the stills and eventually the warehouses. Now, three ex-Bourbon casks of that whisky have been bottled under Tomatin’s Cù Bòcan label used for its lightly peated whisky as the Cù Bòcan 1989 Vintage. 
