These brand-new whiskies from AncNoc are each peated using a different style of peat, and as a result demonstrate subtle nuances in character.
Situated in the picturesque village of Knock in the Highlands region of Scotland, the Knockdhu Distillery was founded in 1892 by John Morrison. At the time, the distillery was surrounded by acres of fresh barley and peat, and enjoyed easy access to pure spring water and the Great North Railway. When Morrison completed construction of the distillery in 1894, Knockdhu was regarded as the most modern and well-equipped distillery of its time.
Over a century after its original founding, little has changed at the distillery. The distillery uses no computers to aid in its whisky production, rather, the entire process is dependent upon the individual skills and expertise of the distillery workers themselves. anCnoc Single Malt Scotch Whisky (anCnoc is one of the few whiskies not named after the distillery that produces it) is made from fresh, plump barley, much of it still harvested from the fields that surround the distillery. Once the grains have been harvested, they are malted and mashed before being fermented in one of the distillery’s six original wooden washbacks.
Following fermentation, the wash is distilled twice through Knockdhu’s century-old, copper-pot stills. The stills have unusually flat bases as compared to stills at other Scottish distilleries, which forces the alcohol vapors to travel up the long, narrow neck of the still and results in a lighter and more fruity whisky. In addition, the stills are equipped with worm tubs — large tanks of cold water that are used to condense the alcohol vapor back into a liquid spirit. These worm tubs — most distilleries abandoned worm tubs for condensing units long ago — are a testament to Knockdhu’s commitment to producing a traditional style of malt whisky.
AncNoc Rutter Single Malt Scotch Whisky is named after the rutter spade, a tool used to size and separate peat blocks so that the resulting turf is slow-burning. This peat creates less reek, and allows the light, fragrant character of the whisky to shine even as a subtle smokiness is added. AncNoc Rutter is peated to 11.0 phenol PPM and has a brilliant gold appearance. The nose is filled with toasted marshmallow notes, as well as sweet fruits, particularly pineapples and pears. Vanilla and almonds are noticeable on the palate, underscored by the rich peatiness of the whisky, and lead to a delicate finish punctuated by a tinge of green apple.
AncNoc Flaughter Single Malt Scotch Whisky is named after the flaughter spade, a tool used to remove the top layer of peat which is bolder, rootier and produces more reek than other layers. AncNoc Flaughter is peated to 14.8 phenol PPM and has a pale, straw gold color. The nose is full of peat and wet grass, as well as creamy vanilla and toffee. A pleasant earthiness continues on the palate, where notes of tobacco and leather can also be found, and leads to an intense, woody finish.
These whiskies represents AncNoc’s first foray into peated whisky, and demonstrate the unique ways in which peat can affect a whisky’s character. An extremely limited supply of each is available now through Caskers — pick up both today!
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Rutter: Brilliant gold appearance. Nose filled with toasted marshmallow notes, as well as sweet fruits, particularly pineapples and pears. Vanilla and almonds are noticeable on the palate, underscored by the rich peatiness of the whisky, and lead to a delicate finish punctuated by a tinge of green apple.
Flaughter: Pale, straw gold color. Nose full of peat and wet grass, as well as creamy vanilla and toffee. Pleasant earthiness continues on the palate, where notes of tobacco and leather can also be found, and leads to an intense, woody finish.