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The Scottish Highlands are home to some of the largest peat fields in Western Europe. Indeed, many distilleries were originally established in their locations due to their proximity to peat. As modern technology emerged, distillers away from peat, towards gas and coal fired ovens, and the “Mainland” peated style fell away.
These days, nearly every distillery sources their malted barley from commercial malters producing grain at an enormous scale. Nevertheless, Knockdhu distillery (where AnCnoc is produced) has always been a site that combined modernity with the traditional. With this in mind, they’ve decided to turn back the clock and produce a deliciously peated dram.
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A rush of thick peat smoke subsides to reveal rich orchard fruits (apples and pears), tobacco leaf, charred oak and fresh lime zest.
Smoked liquorice is up first followed by dried flowers, smouldering oak, ashy peat, and subtle notes of vanilla, nutmeg and dark chocolate. As before, a little citrus zest brightens things.
Lengthy and smoky. You might confuse this offering for one of your favourite Islay drams, as the rich floral peat smoke rolls on and on.