The third annual release from Adelphi’s Ardnamurchan distillery. A blend of spirits between 1 and 3 years of age, on their way to becoming single malt Scotch whisky. It has been matured in Oloroso and Pedro Ximinez ex-sherry casks.
1 of only 568 bottles from Refill Sherry Cask drawn from an active, 1st fill Spanish oak ex-Sherry Butt. A deep mahogany colour, with mellow nose feel, not as dry as its predecessor. Bruised apple, tinned pear, and burnt caramel – toffee apple? Oloroso sherry, sweet tobacco, so leather. Develops into vanilla toffee (Werthers Originals; Chocolate Eclairs) with a drop of water. A sweet, burnt toffee taste, then immediately bitter saccharine. Water introduces chocolate and cocoa powder, reduces the other tastes and gives a light menthol aftertaste.
The 1st fill ex-Sherry butt maturation has given this whisky a fantastic colour of old oak with a medium bead. On the nose sparklers by a beach bonfire on Guy Fawkes night; a meat pie accompanied with a hot cup of Bovril. There are also nuances of cheese rind in the background. On the palate: rockpools, gunpowder, hot sand, borage honey and ginger. Finishes malty with a hint of ginger.
“Despite the nose, the immediate sensation is one of being caressed by molassed sugar and then a ratching up of the peat notes. As they get more forceful, so the experience becomes that little bit drier and spicier, though not without the molasses refusing to give way” Amrut
The anCnoc 12 year old is renowned the world over. Known as a must-have in any whisky drinker’s collection, it’s light and yet complex. Smooth yet challenging. And each twist and turn delivers a surprise. In fact, this is a dram that has something for everyone.
AnCnoc 18 Year Old has been matured in a combination of oloroso sherry and bourbon casks, all of which were second-fill barrels. An aromatic and sweet Highlander.
The first vintage from the 21st century in the AnCnoc range from Knockdhu distillery, this 2000 vintage has been bottled at 46% without colouring or chill-filtration. AnCnoc Vintage 2000 has matured in Spanish oak ex-sherry butts and American oak ex-bourbon barrels and has been bottled in its most natural form, neither chill-filtered nor coloured.
anCnoc Vintage 2001 has matured in Spanish and American oak casks and has been bottled in its most natural form neither chill-filtered nor coloured and as a result this dram may develop a light haze with the addition of water or if kept at a cold temperature. This haze is a natural characteristic of whisky that is non chill-filtered.
This mature expression is bright amber in appearance and bursting with notes of spicy Christmas cake, liquorice and toffee, closely followed by a spiced vanilla aroma and the citrusy finish anCnoc is known for. To taste, there is the sweetness of chocolate perfectly contrasted with orange zest and a hint of leather, leaving drinkers with a long warming finish.
A distillery like no other, traditional production methods are used to craft a curiously modern Single Malt. Proudly named anCnoc, meaning simply ‘the hill’ in Gaelic, every drop of this remarkable Scotch Whisky celebrates its Highland home, rich heritage and the spirit of Modern Tradition.
anCnoc 24 Years Old has been bottled in its most natural form – neither chill-filtered nor coloured, and as a result may develop a light haze with the addition of water or if kept at a cold temperature. This haze is a natural characteristic of whisky that is non chill-filtered.
Aged in American oak ex-Bourbon barrels, just 670 bottles of anCnoc 35 Year Old Second Release are available globally.
“The 35-year-old second release is a special expression for anCnoc, having been matured for more than three decades in our traditional dunnage warehouses which still retain their earthen floors and add so much to the quality and character of this special liquid.”
“The second release has lain in ex-Bourbon barrels, offering fans something slightly different to the original expression. Our limited edition is a testament to the 35-year-old’s popularity with whisky lovers worldwide and we’re confident that this unique release will entice drinkers to add it to their collections.”
The Cutter is a hand tool used to cut peat from less wet, shallower bogs. This means the peat it reveals is drier and therefore more easily burnt producing a whisky that has a medium-heavy smokiness, in this case, with a phenol content of 20.5 ppm.
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