Ancnoc whisky is made at the Knockdhu Distillery, which is located in Banffshire, Scotland. The distillery was founded in 1894 by John Morrison, who had a pioneering vision for creating a unique and exceptional whisky.
The Knockdhu Distillery is nestled in the picturesque countryside of Banffshire, surrounded by rolling hills and beautiful landscapes. It is a place of natural beauty, which adds to the charm and character of the whisky produced there.
I had the opportunity to visit the Knockdhu Distillery a few years ago, and I was immediately struck by its quaint and traditional atmosphere. The distillery buildings have a rustic charm, with their stone walls and slate roofs, giving it a timeless feel.
As I walked through the distillery, I could smell the aroma of malted barley and the sweet scent of whisky maturing in oak casks. It was a sensory experience that transported me back in time and gave me a deep appreciation for the craftsmanship and dedication that goes into making anCnoc whisky.
The production process at Knockdhu Distillery is a blend of traditional methods and modern techniques. The distillery has its own floor maltings, where the barley is steeped in water, germinated, and dried in kilns. This hands-on approach allows the distillery to have control over the quality and character of the malted barley used in the whisky production.
Once the barley is malted, it is milled and mixed with hot water in the mash tun to extract the sugars. This sugary liquid, known as wort, is then transferred to the washbacks, where yeast is added to begin the fermentation process. The yeast converts the sugars into alcohol, creating a liquid called wash.
The wash is then distilled in copper pot stills, which are a signature feature of the Knockdhu Distillery. The stills are carefully designed and shaped to create a unique spirit with distinct flavors and aromas. The distillation process is carried out in two stages, known as the wash distillation and the spirit distillation, which further refines the spirit and removes impurities.
After distillation, the new make spirit is transferred to oak casks for maturation. The casks play a crucial role in shaping the character of the whisky, as they impart flavors and aromas from the wood. The Knockdhu Distillery uses a combination of ex-bourbon and ex-sherry casks, which adds complexity and depth to the whisky.
During maturation, the whisky interacts with the wood, absorbing flavors and developing its unique character. The length of maturation can vary, but anCnoc whiskies are typically aged for a minimum of 12 years, allowing the flavors to evolve and mature over time.
Once the whisky has reached its desired maturity, it is carefully selected, bottled, and labeled at the distillery. The bottling process is carried out with great attention to detail, ensuring that each bottle of anCnoc whisky meets the highest standards of quality and consistency.
AnCnoc whisky is made at the Knockdhu Distillery in Banffshire, Scotland. The distillery's rich history, traditional production methods, and attention to detail contribute to the exceptional quality and character of the whisky. Whether you have the opportunity to visit the distillery or simply enjoy a glass of anCnoc at home, you can appreciate the craftsmanship and passion that goes into creating this remarkable spirit.