Tomatin Cù Bòcan Creation #7
Pineau Des Charentes & VO | 46% ABV
Score: 7/10
Very Good Indeed.
TL;DR
Lovely; a soft smoke and deliciously creamy
Why do I love whisky so much?
It’s getting to that time where I’m reflecting on the year that’s almost gone and all the things I've done. That is, reflection on what I’ve actually accomplished - versus what I’d actually planned. Not a lot by the looks of it - whoops. Ah well, there’s always next year.
With these colder months upon us, the longer sunny days with double digit temperatures seem a long way off, but there’s an element of joy in such weather; our whisky season is in full swing. I find comfort in whisky when the outside is dark, wet and cold. And so, there’s a welcome dram in hand as I attempt a retrospective look at 2025 for some reflection on my whisky moments.
One of the main highlights for me this year was the annual Glasgow Whisky festival pilgrimage. Beautifully covered here by the incredibly talented Dougie, it really is a whole weekend and not just the festival. There’s been many a Dramface review from the festival weekend that has touched upon it in one way or another - but it just goes to show how wonderful it is. The whisky is a huge aspect of the weekend, but it really isn’t why so many converge in Glasgow for this weekend every November.
This was my third festival at Hampden Park and, looking back, probably my most sensible. Year one I got too giddy and caught up in all the commotion as the weekend went by in a flash. Overindulgence was the theme of that trip, much more than I had planned. I came home broken and burst, albeit with a beaming smile. Faces to names, locations visited for sharing drams and great, new stories - I got it all.
The enjoyment and purchasing of whisky for all of these years led to moments like those. Sharing whiskies and laughing with fellow enthusiasts, meeting extraordinary folk as well as rubbing shoulders with those who work in the industry. When it comes to hobbies and interests, I’m not sure where else I would find such enjoyment. Looking back, that first year focused on the festival itself, and it was enough of an overwhelming yet fulfilling experience to have me booking flights and hotels for the following year as soon as I got home.
The second year had an extra day for an event on the Sunday, which ended up the best day of the weekend: the Aqvavitae Blind Challenge Live. Some exceptional whiskies tried but, much more impactful were bonds made which have grown stronger since. While, with a little more experience, my third year took more of the same format as this year, an entire weekend and trying to pace things better. But next year I’m thinking of doing something different.
I’m tempted to not go to the actual festival in 2026. The festival this year had only a small handful of bottles that I actually enjoyed. It might have been down to my pacing, strict internal memo of ‘take it easy Hamish’ or my palate on the day just wasn’t up for it. Who knows? Anyway, it’s only a thought right now because; how would I have ever discovered such a gem in this Cù Bòcan Creation 7 I’m reviewing today?
There are also developments to consider each year, with 2026 shaping up to be a memorable one. It’s looking like a large Dramface contingent will make their way to Glasgow for the festival weekend, from all corners. So I’m thinking of staying in fine shape for the Friday and Sunday and instead using the Saturday to take things easy and enjoy a feed in the best Indian Restaurant ever - Rishi’s in Bath Street. Maybe then I can catch up later wherever all the legends are for a few drams later in the evening. The hotel is already booked, flights will be sorted as soon as EasyJet have them ready.
Of course, you all know as well as I do I’ll probably end up at the festival once again and be found to be talking absolute nonsense here, but these days it’s all down to amplifying the experiences in Glasgow; making the most of it - in a sensible way - and being present while I’m there. It’s about getting the most out of the whole weekend.
Anyway, it brings me to answering my own question, ‘why do I love whisky so much?’
I’ve gone on a lot about how much whisky consumption there is, but the main foundational element to it all, and one that is eventually revealed to everyone is, and always has been - always will be, the people.
On the Saturday morning in Glasgow I find myself incredibly happy. It starts when we’re all getting tucked into breakfast at The Counting House, before sharing a cab for the wait on the stairs outside Hampden Park. After a whirlwind of the three-and-a-half hours of the festival itself, dinner soon follows and we rally, laugh and go again. The same on the, usually more tender, breakfast on Sunday morning. Through it all, the whisky takes a back seat while personalities, friendships and stories come forward enriching the entire weekend.
So it’s you, all of you. Yes, this liquid has allowed me to meet people I wouldn't have ever thought I’d have the chance to meet. A wonderfully eclectic bunch who make this whisky explorer very happy.
Review
Cù Bòcan Creation #7, Pineau Des Charentes and Virgin Oak cask maturation, 46% ABV
£45 and wide availability
The only Cù Bòcan I’ve had before #7 was their 15 year old 2023 edition matured exclusively in oloroso sherry casks. Split amongst Jackie, Dougie and I (the EIS), it was a highly enjoyable experience that we all loved. And yet, I was hesitant to get any of the other Cù Bòcan releases; none of them really seemed my style.
This year, however, Kevin Grant had this displayed proudly at the Tomatin stand at this year’s festival. It was quickly poured and, honestly, I immediately fell in love. When I heard the price it was a no-brainer. Coupled with the GWF £10 off voucher, I felt it was exceptional value for money.
It’s an interesting maturation with Pineau Des Charentes Rouge casks involved. PDC Rouge is a fortified wine (mistelle or vin de liqueur), made from either fresh, unfermented grape juice or a blend of lightly fermented grape must, to which a Cognac eau-de-vie is added and then matured.
Score: 7/10
Very Good Indeed.
TL;DR
Lovely; a soft smoke and deliciously creamy
Nose
Faint smoke. Heather and hessian bag. There’s a rhubarb and custard aspect on the nose, in the form of hard-boiled sweets. (Believe it or not - I’m not solely led by the bottle on this note - it was a genuine find when nosing it at Glasgow Whisky Festival when it was poured even before I noticed the name of this expression!). Some orange rind, red grapes and ripened apricots. Custard cream biscuits, dessert wine sweetness with Madagascan vanilla ice cream. Also, some tinned strawberries and maple syrup.
Palate
Cola cubes. Smoke with wood char and honey. Rhubarb yogurt with heavy cream. Stone fruits, pencil rubber. More smoke and brown sugar. Vanilla rice pudding with strawberry syrup and honey covered oats. Some love heart sweets and icing sugar on top of oat biscuits.
The Dregs
This is a great whisky, with a medium finish and nice weight. Fantastic balance between that smoke and sweetness. The wood smoke found on both the nose and palate is at an enjoyable level with the fruit sweetness and vanilla pod creaminess in abundance alongside custard and sponge cake.
As a fan of Tomatin, I’m feeling now maybe drawn to the Cù Bòcan style a bit more these days. That peated kick to the Highland liquid is something else and we need more of it. I appreciated Kevin pouring this one as soon as I landed at the Tomatin stand. I hadn’t heard anything about it and once that rhubarb and custard hook hit me, it was placed high on the GWF voucher contender list. It’s different for all the right reasons and not just for the sake of being different. I can’t recall ever having Pineau Des Charentes Rouge casks before, or such a unique fortified wine, but I was pleasantly surprised.
For the price and experience, it’s a belter of a whisky. I think there’s enough in this one for everyone to enjoy as a delicious introduction to peat with layers of added fruit and sweetness.
I am always delighted to hear what you’re all drinking, even if it fuels my personal FOMO to reach new heights each year. One can only pencil in the next date we’re all together to make some more treasured memories around this amber lubricant that I hope you all love just as much as I do.
Score: 7/10
Tried this? Share your thoughts in the comments below. HF
-
Dramface is free.
Its fierce independence and community-focused content is funded by that same community. We don’t do ads, sponsorships or paid-for content. If you like what we do you can support us by becoming a Dramface member for the price of a magazine.
However, if you’ve found a particular article valuable, you also have the option to make a direct donation to the writer, here: buy me a dram - you’d make their day. Thank you.
For more on Dramface and our funding read our about page here.
