#Knockdhu distillery

[whiskyblog]

AnCnoc Whisky 24 y.o.

The AnCnoc 24 year old is an outstanding single malt whisky from the Scottish Knockdhu Distillery. With its deep golden colour and complex aromas of ripe fruit, honey and spices, it impresses on the nose. The flavour is rich with notes of sweet fruit, malt and a hint of spice. The 24-year maturation in oak barrels gives it a silky texture and a long-lasting finish with subtle oak and fruit nuances.

[peterarkledrawings]

© Peter Arkle 2023  NOTEBOOK FROM MY 2011 VISIT TO anCnoc Highland Single Malt’s Knockdhu Distillery 

[thewhiskyphiles]

anCnoc 2009 Vintage

Review: anCnoc 2009 Vintage from @anCnoc_whisky #Speyside #singlemalt #scotch #whisky #anCnoc

What they say Our Vintage expression has become a tradition at anCnoc and our recently released Vintage 2009 is a fitting testimony to the time-honoured methods employed in the production of this traditional yet distinctly modern single malt.anCnoc Vintage 2009 has been matured in Spanish and American oak casks and has been bottled in its most natural form, neither coloured or non-chill…

[big-kahuno]

[mytipsyturvy]

I’ve always liked anCnoc. Distilled at the Highland distillery of Knockdhu, its core 12 Year Old is a relatively easy dram that I would recommend to a whisky beginner, or to someone who just wants a simple everyday dram. But another unique side of anCnoc (yes, spelled with the little a and Capital C in the middle) is their tendency to release whiskies in vintages. We got to try the 2002 and the newly launched 2009 Vintage at a lunch event at Bunglow37 earlier this week. The anCnoc 2009 Vintage is distilled in 2009, fully matured in first-fill European and American oak casks and bottle in 2021 (which pretty much makes it a 12YO). In fact, the feeling I got from it is almost like drinking two different drams in one. On the nose, you get sweet honey and clean, crisp orchard fruit notes, predominantly green apples. The palate is where the most drastic changes occur. Initially, you get a brilliant sweet shine of honey candied fruits, but in the middle, the heavier spiced notes start coming out, with hints or cinammon, toffee, pepper and chocolates, segueing into a long and spiced finish. We also got to try the older 2002 Vintage, which is matured in Spanish and American oak casks, and apparently bottled in 2017, which makes it a 15YO. This was a bit more straightforward than the 2009, but no less tasty. On the nose, there’s lovely light spice notes and honey, very reminiscent of anCnoc’s core 12YO, and that dash of sweetness upon entry is also there, which then moves into spiced cinnamon and a bit of dark bitter chocolates. The finish is long and spiced, but much mellower than the 2009. Another really good core expression is the Peatheart, which is the heavily peated expression but reminded me more of a Peated Cask whisky rather than one made with peated malt. So yeah, if you’ve not had an anCnoc yet, it’s definitely worth a try. #whisky #whiskey #scotch #singlemalt #ancnoc #tipsyturvywhisky #mytipsyturvy (at Bunglow37) https://www.instagram.com/p/CjaVYNsJtoT/?igshid=NGJjMDIxMWI=

[natgeotraveluk]

Knockdhu Distillery, in the small village of Knock, has been making whisky in the same way for more than a century. The oak barrels neatly aligned in the warehouse are former bourbon and sherry casks, shipped in to add flavour to the whisky after the distillation process. Distiller Fraser Legge, who has amassed a small collection of vintage distilling artefacts at Knockdhu, says, “Distilling is like an orchestra: every instrument comes together to make the final concerto." // Photo by @PeteGoding for the May/June 2020 issue of National Geographic Traveller . . . #NGTUK #stayinspired #natgeo #nationalgeographic #natgeotravel #travelgram #instatravel #travellersofinstagram — view on Instagram https://ift.tt/3izosG7

[greatdrams]

Five Light Whiskies for Spring

let’s begin

Spring is the season of cool weather and easy going days. It’s smooth and mellow and you need a light hearted scotch to go with it. Light Whiskies capture the spirit of Spring perfectly.

Here we explore five light whiskies that are perfect for sipping on an easy going spring night.

Buy Now

Auchentoshan American Oak

Bottle cost: £29.95

Distilled in the Scottish Lowlands, Auchentoshan is well known for its lighter flavour profile, which comes from the fact that it is triple distilled. This edition has been matured in American Oak Ex-Bourbon barrels.

The nose opens with lots of vanilla and toffee and a crisp tang of citrus fruits. Caramalised orange and dulce de leche swirl together to create a dessert like flavour.

The palate is just as rich but not overwhelming. The dessert flavours mix with malted caramel, which lend a creamy, mellow mouth feel. The vanilla here is bursting with sweetness and a hint of oak wood. The finish wrap up with refreshingly crisp apples and vanilla.

Buy Now

AnCnoc 18 Year Old

Bottle cost: £88

Distilled in the Scottish Lowlands, Auchentoshan is well known for its lighter flavour profile, which comes from the fact that it is triple distilled. This edition has been matured in American Oak Ex-Bourbon barrels.

The nose opens with lots of vanilla and toffee and a crisp tang of citrus fruits. Caramalised orange and dulce de leche swirl together to create a dessert like flavour.

The palate is just as rich but not overwhelming. The dessert flavours mix with malted caramel, which lend a creamy, mellow mouth feel. The vanilla here is bursting with sweetness and a hint of oak wood. The finish wrap up with refreshingly crisp apples and vanilla.

Buy Now

AnCnoc 18 Year Old

Bottle cost: £88

Pronounced ‘a-knock’, this Highland malt has been distilled in the Knockdhu distillery. It was matured in Bourbon barrels, giving it a wonderfully sweet and light flavour profile.

It is packed with floral notes, with apple blossom and heather coming out. There is a lovely citrus tang in the background that really grows on the palate.

Honey and orchard fruits are especially present in this dram, and give it a smooth mouth feel. The finish is warming and sweet, with more floral notes and hints of pepper.

Buy Now

Glenmorangie Original

Bottle cost: £29.95

A legendary Highland malt from the Speyside region, the Glenmorangie Original is the core of the Glenmorangie range.

The nose opens with nectarines, apricots and oranges. There is an essence of white sugar, with a lovely toasted warmth to it. The palate is sweet, with vanilla sponge and raspberry jam and whipped cream. There is a delicate fruity flavour, with summer fruits and apples and pears.

The fruit brings in a great tang that really bounces off sweet, sugary notes from the nose. The finish is packed with vanilla and crisp apples.

Buy Now

BenRiach 10 Year Old

Bottle cost: £36.43

Matured in ex-Bourbon and ex-Sherry casks, this Highland malt is packed with fruit.

The nose open with crispy apples, bananas, pears and pineapples. These are bright and fresh, like they have just been picked. They wash over the palate, with an added dash of malted grains and vanilla oak. The oak is rich and elegant, with a lovely warmth to it.

  It also brings in a hint of cinnamon and nutmeg spices. The finish is zesty, with a dash of lemon and vanilla.

Buy Now

Glengoyne 12 Year Old

Bottle cost: £36.43

An unpeated Highland malt, this Glengoyne 12 Year Old opens with malted barley and oak wood. These go perfectly together, with a lovely vanilla and honey note giving them a sweet edge.

The honey lends a smooth mouth feel to the palate, which is packed with cinnamon, nutmeg, pears, apples and blossom notes.

The oak from the barrel comes in with more of a vanilla sweetness and a slight toasted warmth. It finishes with more honey and a delicate hint of citrus.

What are your thoughts? Leave a comment below and let’s have a chat!

The post Five Light Whiskies for Spring appeared first on GreatDrams.

from GreatDrams https://ift.tt/2JaBTvD Greg

[dramstreet]

anCnoc Highland Single Malt Scotch Whisky continues its journey ‘to the dark side’ with the global release today (30th September 2020) of Peatheart Batch 2: the second consignment of its award-winning permanent peated expression. After a limited release in Sweden, this second bottling will now be available to drinkers around the world, following the international success of Peatheart Batch 1 which was launched in 2017. Batch 2 features the same smoky, mellow wood notes and phenol content as the original (40ppm) - but this time a more subtle smokiness is balanced with anCnoc’s brighter, fruitier flavours. Crafted at Knockdhu Distillery in the small village of Knock, by Huntly in Aberdeenshire, Peatheart uses peated barley in production to add a rich, smoky twist to anCnoc’s classic new make spirit, before maturation in American Oak ex-bourbon barrels. Presented in a dramatic opaque black bottle and tube, which glisten with touches of bronze and white, it is set to be a perfect gift for whisky fans over the Christmas and New Year season. Knockdhu Distillery Manager Gordon Bruce explained that the new batch is true in flavour and character to the original, but with intriguing differences that will delight whisky lovers. He said: ‘Despite having the same ppm as Batch 1, slight variations in maturation mean that our second Peatheart bottling offers something a little bit different, with a more refined smoky character. The combination of fresh, fruity anCnoc notes with these more mellow peat flavours creates a wonderful modern whisky that will be enjoyed by whisky fans across the spectrum. The peaty range now sits alongside our signature anCnoc whiskies to give drinkers two very distinctive sides to our whisky. Whether it’s a dram from our ‘dark’ or ‘light’ side, both represent our commitment to using the best traditional techniques and craftsmanship to make a very modern single malt whisky’. Peatheart Batch 2 is set to be in high demand following the critical acclaim achieved by Batch 1 - which included a coveted category gold medal at the World Whiskies Awards in 2019. anCnoc Peatheart Batch 2 (40ppm) is bottled in 70cl at 46% ABV, non-chill filtered and with natural colour. 1700 cases of the new batch will be available in the UK and for global markets, sold in independent and specialist retailers and whisky shops from 1st October. RRP £52.

[whiskytastings]

Review #208: AnCnoc 22

46% ABV, natural colour, non-chill-filtered Distillery: Knockdhu Distillery, Speyside, Scotland Producer: Thai Beverages Plc (through Inver House Distillers Ltd.)

AnCnoc, meaning ‘the hill’ in Gaelic, is the name under which the single malt from Knockdhu distillery ('black hill') is marketed since the late 1980′s, when the distillery was taken over by the current owners, Inver House. But more on that later. First, let’s rewind the clock for a moment and go back in time to the mid-19th century.

Following the invention of the continuous still by Aeneas Coffey in 1831, and William Gladstone’s Spirits Act of 1860, that permitted the mixing of malt and grain whisky, a new  style of whisky, Blended Scotch, emerged during the 1860′s. It combined the strong flavoured, and often times harsh, malt whisky with sweeter and smoother grain whisky, to make a product that was altogether more palatable for whisky drinkers around the world, and more consistent in its flavour profile. While malt spirit was traditionally produced by small distilleries dotted around the Scottish countryside, the new breed of grain distilleries was mostly located in the central belt of Scotland around Glasgow and Edinburgh, and much more large-scale and industrial in its making.

In 1877 six large grain producers, Cambus, Cameronbridge, Carsebridge, Glenochil, Kirkliston and Port Dundas, joined forces and amalgamated into Distiller’s Company Ltd. (DCL). The move happened at a time, when malt distilleries were frequently switching between the production of malt and grain spirit, depending on demand, and the merger increased the influence of the grain producers, lead by John Haig & Co. of Cameronbridge, and their control over the grain whisky market. Amidst pressure to have their own production of malt whisky for DCL brands like Haig Gold Label and Dimple Pinch, the company took its first foray into the Scottish highlands and into malt whisky production, when it founded Knockdhu distillery in 1894. The location of the distillery in Knock, on the north eastern edge of the Speyside region, was chosen for its railroad access and the good availability of local barley and peat.

Knockdhu distillery remained with DCL through the post-Pattison crisis years around the turn of the century, and the subsequent consolidation of the Scotch whisky industry. During this time, DCL bought up dozens of distilleries that were on the brink of bankruptcy, and acquired many competing whisky producers, including Buchanan’s, Dewar’s and Johnnie Walker. By the 1930′s DCL had grown into the largest player in the Scottish whisky industry by far, and remained a near-monopoly for almost the next half-century. By the 1980′s, the fortunes of the company were turning in the light of the whisky slump of the 1980′s, and DCL was forced to close many of its distilleries, including Knockdhu, which was mothballed in 1983.

DCL was taken over by Guinness in 1985 and became part of Diageo in 1997, but a new life for Knockdhu distillery began in 1988, when it was bought by Inver House Distillers. The new owners had just gained independence from their founders Publicker Industries, a U.S. based spirit producer, and had acquired the Hankey Bannister brand of blended Scotch. Following the purchase of Knockdhu, the company wasted no time, renovated the site and resumed production in February 1989. With the reopening of the distillery, the single malt was renamed to “anCnoc”, as Inver House wanted to avoid confusion with the similarly named Knockando, another Speyside distillery, and its already established single malt range. The first official bottling of anCnoc was released in 1993, and during the following decade, Inver House greatly increased its portfolio by acquiring Speyburn, Pulteney, Balblair and Balmenach distillery. The company became part of Pacific Spirits Ltd. in 2001, before being bought by ThaiBev in 2006. Inver House remains as a subsidiary of ThaiBev, under which the company’s Scotch whisky distilleries and brands are united.

The current lineup of anCnoc consists of the flagship 12 year old, established in 2003, an 18 year old, 24 year old and 35 year old, as well as two vintage bottlings from 2002 and 1975. The range is completed by a number of peated single malts, that had been produced at the distillery since 2003 and that were launched as a new edition of anCnoc in 2012.

The anCnoc 22 year old was released in January 2013, and withdrawn again from the market in 2016, when it was replaced by anCnoc 24 year old. The 22 year old has been matured predominately in American oak ex-bourbon casks, as well as a small proportion of Spanish oak ex-oloroso-sherry butts. It is bottled at 46% ABV and is non-chill-filtered and natural in colour.

Eye: The anCnoc 22 comes in a slender black cardboard tube with metallic red detailing. I really like the modern looking and elegant packaging. The whisky itself has a chestnut colour with a reddish hue. Nose: Quite uptight and hot straight out of the bottle, it certainly needs time and a bit of water to open up. Then there are aromas of orange rind, crisp apple, raisins, prunes, black cherries and wood spices with vanilla, cinnamon, clove, star anise, cardamom and liquorice. Palate: Without water fiery, dry and tannic with lots of liquorice, intense oak flavours and tart citrus. With water still quite deep, dark and tannic but much more palatable and sweeter with Demerara sugar, orange marmalade, kumquat, red apple, stewed stone fruit, dried pineapple, dates and apricot, warm spices, chilli heat, over-brewed tea, old furniture and dark chocolate. Finish: Quite long with lingering wood tannins, spicy heat and a hint of charred oak and wood ash in the aftertaste. Verdict: The anCnoc 22 presents itself as a dry and tannic whisky that is surprisingly hot for its age and not immediately accessible. Once it’s been tamed with a good bit of water and given some time in the glass to settle down, we’re seeing a good bit of scotch mist in the glass, and the whisky is transformed into a deep and complex dram with a good bit of oaky sherry influence, and plenty of character, that seems to linger and linger. 88/100

Other people’s opinions of anCnoc 22:

https://www.youtube.com/watch?v=DJjZy2jJzug

http://whiskyforeveryone.blogspot.com/2013/05/new-release-ancnoc-22-years-old.html

https://thecasks.com/2013/03/26/ancnoc-22-year-old-review

https://www.somersetwhisky.com/review-ancnoc-22yo

http://www.whiskyintelligence.com/2013/02/ancnoc-22-year-old-introduced-to-the-range-scotch-whisky-news

[vintagewineandport-blog]

Being called Vintage Wine and Port certainly gets across what we do in a short but sweet style, (much like a glass of port!), but we often find that people are unaware of the range of spirits we stock too. While we specialise in vintage wines and ports, for obvious reasons, our buyer knows a good bottle when he sees one – whether it be a fine wine or a rare whisky. We have built up quite a collection of fine Scotch whiskies over the years, from producers like Macallan to Knockando and Knockdhu, including the beauty pictured above: a pristine bottle of Knockando’s Extra Old 21 Year whisky, distilled in 1979 and bottled in 2000. Whiskies are generally aged for 12 or 18 years, 21 being the most aged and most rare. This Scotch would be perfect either for a 40th birthday this year, having been distilled 40 years ago, or even for a very deserving 21st given the twenty-one years its contents spent maturing in the oak butts of Scotland. In the late 19th Century, as the Phylloxera outbreak hit mainland Europe and decimated the wine industry, the ‘whisky boom’ began. As production of all wines, including wine spirits like cognac, ground to a halt under this new threat whisky producers stepped up to fill the gap in the market. And fill it they did: the whisky boom began, and distilleries began to pop up around springs and small villages of Scotland left right and centre. One of these, the Knockando distillery, was built in 1898 to the designs of famed whisky architect Charles Doig and named for the village in which it is located. Sitting aside the River Spey, and amidst a beautiful landscape of small hills, Knockando comes from the Gaelic for ‘Little Black Hill’, ‘Cnoc an dhu’. Usually the central piece to J&B’s signature blend, single malts from this producer are reasonably rare but well worth the wait. In 2005, they were officially added to Diageo’s ‘Classic Malts’ range to rub shoulders with other great producers such as Cragganmore, Talisker and Glenkinchie. #vintagewineandport #vintage #whisky #knockando #scotch #scottish https://www.instagram.com/p/BuT7BCXnXQ1/?utm_source=ig_tumblr_share&igshid=r0fohoifuxs3

[ocdwhisky]

Peatheart has arrived

Press Release.

  Following the launch of our limited edition Peaty Collection, seven award wins and remarkable feedback from our fans we’re thrilled to introduce you to anCnoc peatheart – our latest and ongoing peaty expression.

What’s in a name? Crafted at our enchanting Knockdhu Distillery in the heart of the picturesque village of Knock in Aberdeenshire, Peatheart takes its name from the…

[whiskyblog]

Ancnoc Whisky 2001

AnCnoc Whisky 2001 is a single malt Scotch whisky produced by Knockdhu Distillery in the Scottish Highlands. It is part of the AnCnoc (pronounced "a-nock") whisky range, which is known for its smoothness, complexity and distinct flavours.

AnCnoc Whisky 2001 is made from 100% malted Scottish barley and is matured in American oak ex-bourbon casks. This maturation process gives the whisky a rich and complex flavour profile with notes of vanilla, honey and fruit as well as a hint of smokiness.

Overall, AnCnoc Whisky 2001 is a delicious and complex whisky. Its smoothness and richness make it an excellent choice for those who are new to single malt Scotch whisky, but also for experienced connoisseurs looking for a unique and complex flavour profile.

[whiskyblogger]

AnCnoc Peaty Highland Single Malt Scotch Whisky

AnCnoc Peaty Highland Single Malt Scotch Whisky

70cl / 46% / Distillery Bottling – A limited-edition peated Highland single malt from Knockdhu, released to celebrate the distillery’s 125th anniversary. anCnoc Peat has been matured in ex-bourbon casks, before being finished in Spanish oak butts, creating notes of almonds and dried fruit alongside waves of rich, earthy peat smoke.

[thewhiskyphiles]

anCnoc Peatheart Batch 2 (46%, OB, 2020)

anCnoc Peatheart Batch 2 (46%, OB, 2020) #whisky #review #lightondark @anCnoc_whisky

anCnoc Peatheart Batch 2 Whisky Review

ABV: 46%

Age: NAS

Bottling: OB

Category: Speyside single malt scotch whisky

Cost: £52 RRP

Origin: Knockdhu distillery

Vintage: undeclared

What they say

See press release anCnoc releases Peatheart Batch 2

Official tasting notes:

Colour: light gold

Nose: Understated peat smoke and barbecue balanced by ripe pineapples, pears and a dark, rich tone of…

[taswhisky]

Hi Everyone! Some news from Destination Cellars!!! One of my favourite malt whiskies (in my Top 5!) - Old Pulteney - is coming to town!!! Old Pulteney & AnCnoc Whisky Event Greetings Hobart! Join us on Tuesday evening at 6.30pm on October 15th as we delve into six whisky expressions from the fabulous multi award winning Old Pulteney & AnCnoc Distilleries. Pulteney Distillery is one of the most northerly distilleries on the Scottish mainland. The extreme location and unique stills have resulted in a Single Malt Scotch Whisky that is bursting with the power and subtlety of the sea with a beautifully floral and juicy malt. Crafted by the sea Old Pulteney is the embodiment of history, people and place. Old Pulteney, affectionately known as the 'Maritime Malt' uses first fill Bourbon Casks, combined with first and second fill Oloroso Sherry casks. The unique location of the distillery brings hints of the Atlantic ocean to the finished product. Slightly salty, floral and delicate. There is a new range and new packaging on the market now and we will try a few of them on this night. AnCnoc (pronounced [a-nock]) distillery is situated in the Highlands of Scotland, on the very edge of the Speyside region in a small village called Knock. Previously named Knockdhu after the distillery, the whisky was renamed anCnoc, the Gaelic name anCnoc meaning "the hill" in 1994 to avoid confusion with Knockando. The retention of Knockdhu's two originally-designed pot stills means Ancnoc's signature fruity, citric and honeyed flavour is very similar in style to the whisky produced by the distillery more than 100 years ago. Ancnoc is matured in a mixture of ex-Bourbon and Sherry casks, while the final whisky is free of chill filtration and added colour, lending weight to the malt's light fruitiness. Sounds tasty! We will delve into the following drams: Old Pulteney: 12 Year Old - Matured wholly in air-dried, hand-selected ex-bourbon casks, the 'unashamedly excellent' Old Pulteney 12 year old is the definitive expression in the Old Pulteney family. Traditionally crafted using techniques that other distillers have long abandoned, this winner of numerous gold medals at the most prestigious international competitions is a high water-mark of quality spirits. 15 Year Old - Matured for 15 years, this is a balanced and smooth single malt. Balancing two different sides of the flavour spectrum, this single malt marries these perfectly, whilst also reflecting its coastal home and its unwavering influence. On one hand, this is an intense single malt, yet at the same time, it is truly balanced. Spice and sweetness unite in this naturally rich amber whisky to celebrate rich flavours, yet lighter, more refreshing coastal notes show another side of this single malt. Huddart - A distinctively smoky take on Old Pulteney celebrating its birthplace. Richly warming, this single malt embraces a mellow smoky character, whilst very much Old Pulteney at its heart. The combination of influence from the salt-infused sea air and the peat smoke make for a whisky with real character, depth and identity. With a richness extending into its rich gold colour, this single malt offers much in terms of complexity and flavour while subtly reminding us of the place where Old Pulteney began. AnCnoc: 12 Year Old - 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. Vintage 2002 - The recently released Vintage 2002 is a fitting testimony to the time-honoured methods employed in the production of this traditional yet distinctly modern single malt. anCnoc Vintage 2002 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. Peatheart - This dram has all the orchard and citrus fruit characteristics so typical of anCnoc but with a smokiness derived from barley malted to the specifications of the master blender, and a phenol content of 40PPM. Peatheart has been named after the peat bogs surrounding distillery, which are described as the heart of Scotland's peatlands. Tickets are $60 per person and must be booked in advance as seats are limited. Tuesday October 15th at 6.30pm start at Destination Cellars Dram Room. Questions to 62313400 or todd@destinationcellars.com.au * Your order number will be your booking number. You will not need or be issued a ticket, as we have your booking details. We will touch base with you again a day before the event. Thank you for booking with Destination Cellars. **refunds are given with up to 24 hours notice https://ift.tt/2LWJ10K

[ellismorris0]

Does a Top Phenol Depend In reality Imply a Peatier Scotch?

For some rum aficionados, their eyes illuminate when seeing high-ester rum. Some Scotch whisky connoisseurs have a identical response with regards to extraordinarily peated whiskies. The upper the PPM degree (phenolic portions in keeping with million), the simpler. However what does a whisky’s PPM degree in truth imply?

Have in mind when the Ardbeg Supernova and the first Octomore have been launched ten years in the past? At respectively 100 and 131ppm, those smokiest of Scotch whiskies have been a large step up from the standard peat ranges for a heavily-peated unmarried malt, which hovers at round 40 or 50ppm.

From that point on, PPM ranges changed into a form of Holy Grail for some enthusiasts of smoky whisky. Octomore, produced at Bruichladdich distillery, ran with this latest of obsessions, culminating within the Octomore Masterclass 08.3 Edition. Launched past due closing 12 months, it measured in at 309ppm. A super advertising software.

However does it in truth imply this Octomore is six occasions as peaty as your reasonable Laphroaig or Ardbeg? Prior to we will solution that query, there’s a little bit extra you want to find out about peat normally. Why is it used within the whisky making procedure? And the way does it impart the ones unmistakable smoky, peaty flavors into Scotch whisky?

The Excellent Previous Days

At the present time, peated whisky is most commonly related to Islay, then again, peat used to be historically used within the whisky making procedure throughout the entire of Scotland. It used to be an important to Scotland’s early distillers within the 19th century. That modified when, right through the 20th century, extra reasonably priced fuels changed into to be had, like coal, gasoline and oil.

As a end result, the usage of peat changed into extra unique to areas the place the ones possible choices weren’t as readily to be had, corresponding to on Islay, after all, but in addition in Campbeltown and in different far off spots like Skye and Orkney. In trendy occasions, those distillers have choice fuels, however nonetheless (generally) make a selection to make use of peat to provide their whisky its conventional taste.

Former Bruichladdich Basic Supervisor Duncan McGillivray slicing peat / Picture Credit score: Bruichladdich

Decaying Crops

Merely put, peat is an natural gasoline consisting of spongy subject matter, which is shaped via partial decomposition of principally crops, like heather, grasses, mosses or timber. Peat is shaped in bathrooms, and on account of those rainy prerequisites, there isn’t an ok quantity of oxygen for the crops to completely decompose.

Layer after layer of decayed crops are pressed and reworked into peat. In reality, the formation of peat is the primary of many steps within the formation of brown coal—generally reached at depths starting from a couple of hundred to over a thousand toes.

Kilning Malted Barley

When making whisky, the barley must germinate to broaden enzymes. Those are required to change into the grain’s starches into quite a lot of varieties of sugar, which in flip are wanted for the manufacturing of alcohol. After about 5 days, the germination must be stopped via heating or drying the malt, which is the place peat comes into play.

Historically, the barley is dried within a kiln. This pagoda-roofed construction has a perforated drying flooring, upon which the nonetheless rainy malt is unfold. Under this can be a hearth. Peat is added to the fireplace at the beginning of this kilning procedure, when the malt continues to be wet sufficient to make the peat smoke keep on with its floor.

The peat kiln at Laphroaig / Picture Credit score: Laphroaig

Measuring PPM

At this level in whisky manufacturing, the phenol ranges within the malted barley are measured. Phenols are the chemicals throughout the peat smoke which might be accountable for the smoky aromas and flavors that peat heads have come to like and be expecting. Those are expressed as phenolic portions in keeping with million, or PPM.

Now you may assume it’s logical to think that is essentially the most actual solution to measure and categorical how smoky a whisky is. Alternatively, you’d be fallacious do to so. All the way through the stairs that apply after the kilning procedure—like mashing, milling, fermentation and maturation—phenols are misplaced.

One of the most highest examples is the variation between Lagavulin and Caol Ila. Each distilleries use the similar form of peated barley, purchasing it from Port Ellen Maltings on Islay. However after going thru all of the distillation and maturation procedure, they show an excessively other form of smokiness.

anCnoc Tries One thing New

A extra truthful approach of speaking the smokiness of a whisky could be to measure the liquid within the bottle. That is precisely what used to be achieved for anCnoc, a whisky produced at Knockdhu distillery in Speyside. For expressions just like the anCnoc Rutter, Flaughter and Tushkar, the distillery opted to inform customers in regards to the PPM degree after distillation and maturation.

The Flaughter for instance, clocked in at 14.8ppm, which implies a rather peated whisky. If truth be told it’s a lot peatier than you’d be expecting. Unfortunately, at Knockdhu they concluded that, whilst extra truthful, measuring PPM ranges within the ultimate liquid used to be too complicated for customers. So that they reverted again to the trade usual and as soon as once more point out the PPM degree of the barley on their labels, no longer of the whisky itself.

anCnoc Cutter / Picture Credit score: Jordan Wiegman

Terroir of Peat

Is there extra? Sure, there may be. The terroir of peat is essential. Peat this is reduce from a bathroom someplace in Speyside has an excessively other composition in comparison to peat that originates from someplace on Orkney or Islay. Whilst analysis isn’t but conclusive, it will no longer be sudden if other peat has a unique affect at the barley.

It’s also essential to needless to say there isn’t one form of phenol. Positive varieties of phenols could be extra smoky and meaty, whilst others impart extra medicinal and candy aromas. A PPM studying, whether or not from the malted barley or the whisky, does no longer discern between other kinds of phenols.

What does all of it imply?

In a perfect global, peated whiskies would come with the phenol studying from each the barley and the spirit on their labels. In all probability we received’t ever see this change into the usual, however possibly some forward-thinking distilleries will take some time.

However despite the fact that we’d have that roughly detailed knowledge, don’t omit the ones phenol sorts. As a result of them, two whiskies measured on the similar PPM degree will range in taste profile and smokiness. As an example, one would possibly have extra of the ones candy and medicinal phenols than the opposite.

We’d must have medical degree main points to actually examine the smokiness of a whisky. However that will take the entire amusing out of whisky itself. Maximum of all, ingesting whisky must be an emotional adventure. Belief of flavors, and subsequently of smokiness, could be very private. Regardless of how handy it will be for advertising departments, it’s one thing that may’t conceivable be quantified via PPM ranges.

With Distiller, you’ll at all times know what’s within the bottle ahead of you spend a cent. Charge, Evaluate and Uncover spirits! Head on over to Distiller, or obtain the app for iOS and Android as of late!

The submit Does a High Phenol Count Actually Mean a Peatier Scotch? gave the impression first on The Distiller Blog.

The post Does a Top Phenol Depend In reality Imply a Peatier Scotch? appeared first on Liquor Gift Baskets.

from http://liquorgiftbaskets.net/2019/01/17/does-a-high-phenol-count-actually-mean-a-peatier-scotch/