AnCnoc
10 Years Old - Peated
- 40
- 70cl
- Taste: 3
- 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 AnCnoc bottling matured for 10 years in American oak ex-bourbon casks. Made using a distinctive style of peat, sourced from Aberdeenshire, for its delicate wood smoke and campfire aroma.
Official Tasting Notes
Colour - Light gold.
Nose - Sweet campfire smoke. runny honey and freshly cut grass.
Palate - Smoky vanilla, green apples and orange citrus.
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 AnCnoc bottling matured for 10 years in American oak ex-bourbon casks. Made using a distinctive style of peat, sourced from Aberdeenshire, for its delicate wood smoke and campfire aroma.
Official Tasting Notes
Colour - Light gold.
Nose - Sweet campfire smoke. runny honey and freshly cut grass.
Palate - Smoky vanilla, green apples and orange citrus.
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