Cu Dhub Black Whisky

Cu Dhub

Black Whisky

(0.7l, 40%)


7.2/10
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A Whisky that looks like Guinness? Not quite but it is one of the darkest Whiskies in production today. 
 
Pronounced kaddoo, the Cú Dhub Whisky hailing from the Speyside Distillery the Forest of Gaick in, well, Speyside, Scotland is a slightly smoky number, heavily coloured and, by definition, scented with black caramel. Apparently it's the only black single malt on the market today. 

After 5 years of maturation in heavily charred casks, Cu Dhub Black Whisky is shipped off to Denmark where it is caramel-coloured to its signature coffee-black colour. It was created to reflect a Whisky called Loch Dhu, which was bottled for only a few years in the ’90s and managed to attain a sort of cult following during that time. While they might not have managed to recreate the taste and aroma of Loch Dhu, they've managed to craft a fine Scotch at a fine price. 

Oh, and make sure you watch out for the Witch of Laggan who roamed Forest of Gaick – her heart as black as Cú Dhub Whisky, so the legend says. 

 

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  • Region
    Speyside
  • Country
    Scotland
  • Alcohol
    40%
  • Distillery
    Mannochmore
  • Bottler
    Mannochmore
  • Age
    5 Year Old

Flavour Spiral™

About The Flavour Spiral

Close
burnt caramel
burnt
liquorice
smoky
phenols
charred
sour
grain
coffee
What does Cu Dhub Black Whisky taste like?

The Flavour Spiral™ shows the most common flavours that you'll taste in Cu Dhub Black Whisky and gives you a chance to have a taste of it before actually tasting it.

We invented Flavour Spiral™ here at Flaviar to get all your senses involved in tasting drinks and, frankly, because we think that classic tasting notes are boring.
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Single Malt Scotch Whisky is made in Scotland using a pot still distillation process at a single distillery, with malted barley as the only grain ingredient. It must be matured in oak casks in Scotland for at least three years (most single malts are matured longer).

Tasting Notes

Appearance / Colour
Near-black.
 
Smell / Nose / Aroma
Barrel char, very raw, grain, malt
 
Flavour / Taste / Palate
Burnt caramel, burnt toast, a hint of sweetness develops 
 
Finish
Sour, medicinal 
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