Bunnahabhain Cèobanach 70cl 46.3°
Cèobanach, Gaelic for 'smoky mist', is the new peated release of Bunnahabhain, a limited edition that replaces Toiteach. Pronounced 'kyaw-bin-och', this new, intensely peated edition is an homage to the Island community of Islay, as it refers to the 19th century period where the peat was at the heart of daily life, as much as fuel for house heating than as a trade good. The peat smoke used to mingle with the marine breeze, creating a 'smoky mist' you could taste.
Ian MacMillan, Bunnahabhain Master Distiller, has then selected the best Bourbon casks to craft its Single Malt. Cèobanach is non chill-filtered. Creamy, mellow and alltogether sweet in the mouth, its rich, malty notes superbly contrast with the intense peat smoke and iodine. This is a stunning, fascinating Single Malt.
Ian MacMillan, Master Blender comments “With the new millennium I decided to turn back the clock and recreate the original Bunnahabhain. I have spent a decade regularly monitoring, nosing and tasting these whiskies as they matured. I always envisaged that this product would be perfect around 10 years old and I certainly have not been disappointed. Although we could never fully replicate the original style of spirit produced at Bunnahabhain,Ceòbanach is as close as we could possibly hope for.”
Established in 1881, the Bunnahabhain distillery has developed a unique style inspired from its legacy. Its philosophy is to offer the most natural whisky, almost completely hand crafted and aged on the famous Isle of Islay.
Bunnahabhain means the “mouth of the river” in Gaelic. It is located at the mouth of the river Margadale, on the strait that separates Islay from the Isle of Jura, in the north. It has always been a famous land mark for Scottish sea-farers coming back home. The mariner we can see on each label of Bunnahabhain whisky is inspired by this anecdote.
Bunnahabhain is a noble, light and delicate whisky characterized by an exceptional mellowness and a hint of peat. In the beginning, the distillery produced an oily, peated whisky with its own malting house and its peat kilns to dry the malt. Only in 1963, with the arrival of new owners, the distillery turned to a non-peated, malted barley from which originates the fruity, spicy and maritime character of the whisky, without any peat. Over the last few years, the distillery rediscovers its legacy with the limited editions of highly peated whiskies such as the Cèobanach, meaning “smoky mist” in Gaelic, succeeding to the “Toiteach”.