- Cù Bòcan
Hello 2020!
- on
Every winter lightly peated Scottish barley is used to distill limited batches of a subtly smoky and surprisingly sweet spirit which is then matured in a variety of casks to become Cù Bòcan single malt. With that malt now laid down to rest, we don’t have time to!
Cù Bòcan has had an exciting start to 2020, from design award wins to disrupting the whisky industry news cycle, our experimental spirit is making headlines. In December we were awarded Silver at the Harpers Design Awards, “with developments in technology and social media, the look and design of product packaging has never been more important in demonstrating brand values and giving cues to the quality of the liquid inside.”
Soon after we picked up another Silver award from the World Brand Design Society Awards. Commenting on our re-brand “the organic, curved label captures Cù Bòcan’s signature wisp of smoke, while the paper’s speckled texture is created by photographing peat granules. A contemporary, earthy colour palette with a touch of gold gives a premium feel, while the bottle’s layers transcend seamlessly off-pack to create a rich, tactile brand world.” – Thirst Craft.
We were then included in the Gents Journal list as one of the most exciting names in 2020’s whisky business. “The three new experimental single malts from Tomatin exemplify Scotch whisky’s modern push for relevance. They’re embracing the new official — and more lenient — production regulations for the spirit. They’re presented in futuristic, stylish bottles. And they taste very good. Think of the homely, comforting flavours of vanilla, cinnamon, apples and raisins — but wrapped in something exciting, contemporary and cutting-edge.”
Finally the Spirits Business announced that our Creation #2 expression was their most innovative Scotch Whisky of 2019 and the 15th most innovative overall in the list. “Highland single malt Scotch whisky brand Cù Bòcan relaunched last August with a new design and three new products that explored “innovative maturations”. One of the three no‐age‐ statement expressions was Cù Bòcan Creation #2, a whisky aged in European oak casks and finished in Japanese shōchū casks. The whisky was bottled at 46% ABV without chill filtration or caramel colouring. The release followed changes to rules on how Scotch can be made, which increased the types of casks allowed for maturation”
Thanks for reading, stay tuned for more exciting updates…
