In 1892, John Morrison purchased the Knock Estate and farm. Shortly after, he uncovered a spring on Knock Hill’s southern slopes. He found the water to have a superb flavour and sent it to a Distiller’s Company Limited-owned Laboratory in Edinburgh for evaluation. They confirmed the water was indeed of outstanding quality and put up an offer for the site. Morrison gladly accepted. The Knockdhu distillery was built in May of 1893 and designed by the Elgin-based architects Gordon and Macbey.
The distillery was the first to be built by Distillers Company Ltd. The water is piped from Knock Hill to the distillery and also to those living in the local village, though today five other water sources are used in supplement as well as that from the Ternemney Brook, which proffers the distillery’s cooling water. The capacity is small; the distillery’s pair of stills produce around 900,000 litres yearly. Today, none of the whisky is bottled as Knockdhu single malt. Rather as anCnoc. The name anCnoc was chosen as the current owners, Inver House, deemed Knockdhu too similar to Knockando and relabelled it to avoid confusion. Despite being small, the Knockdhu whisky distillery boasts large onsite storage facilities; its five warehouses have space for 7,600 casks.
In 1930, Knockdhu was transferred to the hands of Scottish Malt Distillers, who closed it a year later. The distillery then reopened in 1933, but closed for the Second World War. During this time the buildings were used to accommodate soldiers from India. Inver House acquired the distillery in 1988 and two years later released the first official bottling. A further three years passed and the first bottling of anCnoc was released. Inver House were, in turn, acquired in 2001 for £124 million. In 2006, Inver House became a subsidiary of Thai Beverages Plc. Knockdhu whisky is distilled from unpeated malt, though for several weeks each year a lightly peated malt of 22ppm is used. Independent releases are nigh on impossible to find.
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Tasting Notes
Colour: Bright pale gold
Nose: Fresh aromas of citrus, green apple, honey, and light vanilla
Palate: Smooth and balanced with flavours of lemon zest, malt sweetness, vanilla, and gentle spice
Finish: Clean and refreshing with lingering citrus and soft oak notes.
Tasting Notes
Colour: Bright golden amber
Nose: Aromas of peat smoke, citrus zest, honey, and toasted oak
Palate: Bold and smoky with flavours of malt sweetness, lemon peel, spice, and earthy peat
Finish: Long and warming with lingering smoke, citrus, and gentle oak spice.
Tasting Notes
Colour: Deep golden amber
Nose: Aromas of peat smoke, dried fruit, raisins, and sweet spice
Palate: Rich and balanced with flavours of smoky malt, caramel, dark fruit, and warming spice
Finish: Long and smooth with lingering smoke, sweetness, and gentle oak.
Tasting Notes
Colour: Deep amber.
Nose: Raisins, orange peel, toffee, polished oak and warm sherry spice.
Palate: Rich and full with dried fruit, cocoa, sweet oak, dark caramel and baking spice.
Finish: Long, warming and layered with sherried sweetness, spice and lingering oak.
Tasting Notes
Colour: Deep gold to amber. This is a presentation-led inference based on the PX cask style and retailer imagery rather than a formally published colour note.
Nose: Raisins, dates, dark toffee, cocoa, and spiced oak, with a richer sherried sweetness than many standard Knockando bottlings. This is an inference based on the stated first-fill PX finish and retailer presentation, as I did not find an official published tasting note for this exact release.
Palate: Full and warming, with dried fruit, dark chocolate, syrupy sweetness, nutty sherry notes, and a gentle peppery edge. This is an inference based on the cask type, bottling strength, and retailer description of the whisky’s style.
Finish: Long, rich, and softly spicy, with lingering PX sweetness, oak, and dark fruit. This is an inference based on the cask style and overall presentation rather than a separately published finish note.
This 21 Year-Old Single Malt results from a careful selection of the best casks from Knockando’s warehouse. The three types of casks selected for its maturation (first fill and refill Bourbon barrels and a Sherry cask) accounts for its silkiness and incredible mellow sensation, underlined by delicate red fruit flavours.
The Classic Malt Selection offers an amazing journey around Scotland, to discover the main malt whisky-producing regions. Each one of them expresses the genuine character of its land of origin, through unique aromas and temper. For each Single Malt, spring water, soil and time work their magic to bottle the very essence of a land.
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