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)