AnCnoc Rascan

Production of anCnoc began at the Knockdhu Distillery in 1894 following the discovery of several springs of the purest, crystal clear water on the southern slopes of the Knock Hill. At this time two pot stills could turn out 2500 gallons of spirit per week, motive power being supplied by a 16hp steam engine. Cottages were built for the workers and their families, creating a new community around the Distillery. Much has been done to modernize buildings and machinery, but very little has changed in the distillation process. The two originally designed pot stills remain, giving Knockdhu the same traditional, distinctive flavor as was first tasted more than 100 years ago.

The Rascan tool is used to break up the top level of rough ground and prepare the land for peat harvesting. It clears the heather turf to expose the peat used to produce a whisky

Sweet and spicy notes of vanilla and honey are carried forward at the first sip. Hints of toffee then push through outlined by subtle spices and a smooth leathery undertone. The finish is floral yet pleasantly smoky.