anCnoc Scotch Makes Peaty Expression Permanent Part Of Line Up - The Whiskey Wash

anCnoc Scotch Makes Peaty Expression Permanent Part Of Line Up

The Knockdhu distillery in Scotland at one point way back in its history produced a peaty single malt from the peat-fired kilns that dried their grains of malted barley. However, over time, production methods changed, giving rise to the non-peated style anCnoc is known for today. This is changing again though, with a new permanent peaty expression being added to the core portfolio.

The anCnoc Peatheart, according to those behind it, is the result of the launch of a previous limited edition peaty series, seven award wins, and feedback from drinkers. What’s being made available now is the distillery’s smokiest offering to date with a phenol content of 40 PPM. It was matured in bourbon barrels for over a decade before being bottled at 46% ABV.

anCnoc Peatheart

Plans call for this whisky to be housed in a black and gold foil pack, with its design featuring a golden eagle, a bird of prey which is frequently spotted soaring above the peat bogs local to the distillery. It will price around £52, or about $70 USD. You’ll find official tasting notes for it below – the name, by the way, refers to Knockdhu’s nearby peat bogs and its abundance of natural resources.

Pale amber in appearance the whisky delivers an initial smoky burst on the nose which surrenders to a surge of fruitiness. Notes of ripe pears, apples and citrusy lime give way to a slight hint of tobacco in the background. To taste, smoky flavours are laced with leather and sweet stewed apples. Closely followed by chocolate, the whisky is perfectly complemented by sweet vanilla and zesty lemon, leaving drinkers with a lingering warmth and floral smokiness.

About the author

Nino Marchetti

Nino Marchetti is the founder and editor-in-chief of The Whiskey Wash, an award winning whiskey lifestyle website dedicated to informing and entertaining consumers about whisk(e)y on a global level. As a whisk(e)y journalist, expert and judge he has written about the subject extensively, been interviewed in various media outlets and provided tasting input on many whiskeys at competitions. He also maintains a large private collection of whiskey from which he continually educates his palate on this brown spirit type.