AnCnoc
Peatheart Batch 3
- 46
- 70cl
- Taste: 4
- Highlands
AnCnoc is made at Knockdhu Distillery. Located in Knock, Banffshire, the distillery is nestled under the mysterious Knock Hill. Locals refer to Knock Hill by its Gaelic name, 'AnCnoc', which translates to ‘The Hill’. Established in 1894 by John Morrison, after he discovered several water springs on the southern slope of Knock Hill. He originally brought the land from the Duke of Fife, to produce whisky for Haig's. The location...
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AnCnoc is made at Knockdhu Distillery. Located in Knock, Banffshire, the distillery is nestled under the mysterious Knock Hill. Locals refer to Knock Hill by its Gaelic name, 'AnCnoc', which translates to ‘The Hill’.
Established in 1894 by John Morrison, after he discovered several water springs on the southern slope of Knock Hill. He originally brought the land from the Duke of Fife, to produce whisky for Haig's. The location is also convenient to the railway line, as well as its sources of barley and peat. In 1983, the distillery closed its doors, but in 1988, Inver House Distillers acquired it, promptly resuming production the following year.
The phenol content generated by peat smoke can measure a whisky's 'peatiness'. Expressed as PPM, to ensure a consistently high phenol content, Peatheart uses barley specified by the Master Blender, malted to 34 PPM. The whisky-making process causes phenols to diminish at different stages, resulting in a final phenol content in the whisky that's lower than that of the malted barley. This batch of Peatheart has a PPM of 13.3.
The team at the distillery matured AnCnoc Peatheart in American Oak Casks and Hogsheads. Some also underwent further maturation in Virgin American Oak Casks.
Official Tasting Notes
Colour - Pale gold.
Nose - Sweet barbecue smoke and earthy peated notes blend with aromas of honey and sweet spices to create a fragrant, grassy character.
Palate - Peaty smokiness laced with green apples and citrus, sweetened with a hint of vanilla and complemented by an oily smoky note which lingers in the finish.
Finish - Long and growing, distinctly spicy and sweet with a warming, smoky finale.
Established in 1894 by John Morrison, after he discovered several water springs on the southern slope of Knock Hill. He originally brought the land from the Duke of Fife, to produce whisky for Haig's. The location is also convenient to the railway line, as well as its sources of barley and peat. In 1983, the distillery closed its doors, but in 1988, Inver House Distillers acquired it, promptly resuming production the following year.
The phenol content generated by peat smoke can measure a whisky's 'peatiness'. Expressed as PPM, to ensure a consistently high phenol content, Peatheart uses barley specified by the Master Blender, malted to 34 PPM. The whisky-making process causes phenols to diminish at different stages, resulting in a final phenol content in the whisky that's lower than that of the malted barley. This batch of Peatheart has a PPM of 13.3.
The team at the distillery matured AnCnoc Peatheart in American Oak Casks and Hogsheads. Some also underwent further maturation in Virgin American Oak Casks.
Official Tasting Notes
Colour - Pale gold.
Nose - Sweet barbecue smoke and earthy peated notes blend with aromas of honey and sweet spices to create a fragrant, grassy character.
Palate - Peaty smokiness laced with green apples and citrus, sweetened with a hint of vanilla and complemented by an oily smoky note which lingers in the finish.
Finish - Long and growing, distinctly spicy and sweet with a warming, smoky finale.
Tasting Rating Guide
1: Light, good for beginners - an aperitif on a summers day, i.e. Glengoyne, Auchentoshan
2: Also good for beginners but with more depth and body - a little stronger than 1, ie. Glenmorangie, Speyburn
3: A dram for everyone, a little more complex so the palate requires a little more experience, i.e. Cragganmore, Macallan
4: A stronger spirit, a big whisky with lots of character and body, excellent after dinner, i.e. Lagavulin, Laphroaig