All about making whisky
During the last week of every year, the distillery of Tomatin use lightly peated barley in their whisky production. This spirit, just 60,000 litres per annum is then filled into 1st fill ex-Bourbon, ex-Sherry and Virgin Oak casks and, when matured, will be bottled as Cù Bòcan. The name Cù Bòcan was a hellhound, known for stalking residents of the remote Highland village of Tomatin for centuries.
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