Cù Bòcan appeals to experimental spirits, those who are interested in seeking out the unusual and are first in line for a new experience. We like to push the boundaries and experiment with our whisky maturing in unusual cask types such as Japanese Shochu casks and more locally, Black Isle Brewery Imperial stout casks. It’s not just how we make our whisky that makes us a little different, we’re also firm believers in enjoying whisky however you like and are constantly exploring new and exciting ways to appreciate whisky, which led us to experimenting with Italian cuisine…

Over the last few months we have joined forces with Tagliotello, local based curator of fresh pasta on the move. Tagliotello creates dishes that are a mix of rustic and traditional Italian with Scottish twists using fresh local ingredients and takes on Scottish recipes.

Otello Calvert, owner of Tagliotello, has created a dish for each whisky, our Signature malt, matured in Bourbon, Oloroso Sherry and North American Virgin Oak casks, and first two creations, Creation #1 matured in Black Isle Brewery Imperial Stout and Bacalhôa Moscatel de Setúbal wine casks and Creation #2 matured in Japanese Shochu and European Virgin Oak casks.

Otello said of the experiment, “being asked to create recipes that combined my two loves – whisky and pasta – was such an exciting adventure to go on. I loved reading and studying recipes in my own time, but to now have the challenge to find where whisky could be incorporated into a traditional style of Italian cooking was great fun. I trialled a few things, some weren’t successful, which is entertaining in itself, but that led to finding these three recipes which I feel represent both myself and the experimental series of Cù Bòcan in a way they haven’t been featured before. I found a different way to change and elevate dishes that I’d had many times before and channel familiarity into these recipes that all have routes in rustic styles of Italian and Scottish cooking. If it weren’t for Cù Bòcan, I’d never have found these flavours.”

The Tagliotello food truck is often on the move around the Highlands, we highly recommend trying their delicious dishes if you’re visiting! Otello has kindly provided the recipe and method should you wish to try these dishes at home! #Unlocktheunusual


Serves 2

My family are from the south of Italy where seafood is a big part of their diet. Salmon are not native to Italy, but it is still eaten there. Simplicity is key in many Italian recipes, usually with only two or three key ingredients in many pasta dishes, with accompanying and enhancing elements to boost the dish. Since simplicity is important with this dish, the quality of your ingredient is so important. I try to shop local and organic where possible. I had tried this recipe without whisky first, and then with and was surprised as to the amount of body and flavour the whisky left behind once the alcohol was gone – Otello Calvert


Serves 2-4

I came across a recipe that used the drippings from creating a traditional Emilia-Romagna Bolognese and using it to make a gravy to have as a ‘primo’, a starting pasta course, and I immediately thought ‘that, the Scots will love a gravy pasta’. And here we are. I took your traditional roast chicken dinner and turned it into a two course Italian style dinner, or single course if you just want to have everything together in one behemoth bowl of chicken and gravy pasta! The stock that is made just from roasting the chicken is so full of flavour and giving it that little bit extra time and effort and body with the Cù Bòcan really takes it to a realm that I didn’t knew existed with pasta. It’s comfort and warmth in a bowl. If you’re doing a roast chicken dinner for your Christmas, keep in mind the second half of this recipe for your Boxing Day as a second treat. – Otello Calvert


Serves 2

A fusion of two capital desserts. This was such a natural combination, both including elements of alcohol and ‘cream’. It was simply a matter of changing finding a way to combine them. Layering the oats in between a fresh raspberry mascarpone, soaking the savoiard in whisky instead of marsala or amaretto. It balanced and melded perfectly. This was my first real Scottish and Italian fusion recipe that began my exploration into what else was out there in Scottish and Italian cuisine that could be married together in the way that strawberries and cream are universally unanimous – Otello Calvert

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