AnCnoc
18 Years Old
- 46
- 18 Years Old
- 70cl
- Taste: 2
- 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 distillation process has remained virtually unchanged throughout the distillery’s rich history. Knock Hill continues supplying the pure water required, while maintaining the two copper pot stills designed exactly as they were in 1894. Their bulbous bases and tall, narrow necks giving AnCnoc a light, fresh flavour similar to that first sampled more than 125 years ago.
This multi-award winning single malt from AnCnoc has matured in Spanish Oak ex-Sherry casks and American Oak ex-Bourbon barrels. Bottled in its most natural form, neither chill-filtered nor artificially coloured. As a result, this dram may develop a light haze with the addition of water or if kept at a cold temperature. A natural characteristic of non chill-filtered whisky.
Official Tasting Notes
Colour - Bronzed amber.
Nose - Gentle spices and intense sweetness of dried fruits on the nose. Topped with chocolate, ripe oranges and oiled leather.
Taste - Full-bodied and bold, aromatic spices, fruit loaf and candied lemon. Followed by a surge of vanilla and honey with caramel.
Finish - The finish transforms from peppery and hot to deliciously sweet and smooth.
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 distillation process has remained virtually unchanged throughout the distillery’s rich history. Knock Hill continues supplying the pure water required, while maintaining the two copper pot stills designed exactly as they were in 1894. Their bulbous bases and tall, narrow necks giving AnCnoc a light, fresh flavour similar to that first sampled more than 125 years ago.
This multi-award winning single malt from AnCnoc has matured in Spanish Oak ex-Sherry casks and American Oak ex-Bourbon barrels. Bottled in its most natural form, neither chill-filtered nor artificially coloured. As a result, this dram may develop a light haze with the addition of water or if kept at a cold temperature. A natural characteristic of non chill-filtered whisky.
Official Tasting Notes
Colour - Bronzed amber.
Nose - Gentle spices and intense sweetness of dried fruits on the nose. Topped with chocolate, ripe oranges and oiled leather.
Taste - Full-bodied and bold, aromatic spices, fruit loaf and candied lemon. Followed by a surge of vanilla and honey with caramel.
Finish - The finish transforms from peppery and hot to deliciously sweet and smooth.
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