Tomatin Cù Bòcan

This whisky is interesting but it makes me just want something smokier. I think if I were going to reach for this, then I would rather have an Islay. Nose: Burning leaves, brine, vanilla, lemon Palate: Vanilla, salt, lemon, slight smoke, pepper, savory, Finish: Medium, slight smoke and ash Mouthfeel: Slightly thin, but overall nothing detracting from the whisky.

Nose: apple, citrus, iodine, vanilla, milk chocolate. Palate: creamy, warm spices, buttery, earthy,/dusty, dark sweetness. Finish: nutty, very little bitterness or wood, brown sugar. Really nice one.

It smells almost of bacon, fried in a pan with a sliced pear lingering nearby. The whiskey is sweet and smokey on the palate. It has a thicker full mouthfeel. The smoke really comes through in the finish, which gets peppery and sweet again. It lingers for a moderate amount of time.

Zuckerrohr im Aroma, samtig auf der Zunge, würzig mit mildem Rauch im Abgang

The nose is light, with a citrusy smokey brine. The palate is has smokey crisp green apples, more citrus, very light peat. I would say this is a great one to try if you’re trying to ease into the smokey peat world.