ancnoc highland single malt returns to the dark side
Over a century ago, the Scottish Knockdhu Distillery began producing whisky that carried a strong peaty flavor imparted from the fertile turf on which the distillery was built. Using history as a base of exploration, anCnoc (pronounced a-NOCK), a single malt produced by the distillery, is releasing a Limited Edition Peaty Collection that explores the bolder, smokier aspect of their classic Highland flavor in three different expressions.
The first two expressions of the collection reflect the distillery’s modern approach to the craft of whisky production by focusing on phenol, a chemical component that impacts the smoky flavor. Traditionally, the more peated the barley, the higher the phenol levels in the spirit, and the smokier the whisky will be to taste.
The new range brings this into focus by displaying its PPM (parts per million) level on the bottle, allowing the drinker to select an expression with a level of smokiness to their liking. The first two expressions, Rutter and Flaughter—named after traditional peat-cutting tools—offer the whisky aficionado the opportunity to explore the role that phenol content plays in the enjoyment of whisky. A third expression will be released later this year.
“The Peaty Collection boasts a robustly dark profile reminiscent of the early whiskies when peat was used for firing stills and drying malted barley”, says Stephanie Bridge of anCnoc. “As we say at Knockdhu, ‘sometimes to go forward, you have to go back,’ and that is just what we have done to give the sophisticated whisky drinkers a modern take on the world of peated whisky.”
anCnoc Rutter, the first release of the Limited Edition Peaty Collection is named for the spade used in sizing and separating peat blocks. Peated to a PPM of 11, the whisky is initially very smoky, and then quickly unveils the unmistakable anCnoc character, giving way to delicate spices, juicy pineapple and gentle vanilla.
anCnoc Flaughter (pronounced FLAH-ter) is named for the spade used to remove the top layer of peat. Peated to a PPM of 14.8, the whisky has a heftier, ashier flavor that gives way to warm vanilla notes with a hint of sticky toffee that provides a balanced sweetness.