The Rascan has been peated to 11.1 PPM (only just higher than the Rutter, which is peated to 11 PPM) and aged in American ex-bourbon barrels for nearly a decade, according to the distillers at Knockdhu.
The sherry cask adds just the right touch of cashew and marmalade to classic toffee, caramel and vanilla. Warm spices ride it out into the finish, which is somewhat drying, but still satisfying
Flaughter is named after the spade used to remove the top richer and rooty layer of peat. Peated to 14.8ppm, this is sweet, smoky and rounded.
The Rutter spade is used to size and separate the peat blocks producing a turf that is slow burning. This peat creates less reek and therefore gives the whisky a more fragrant smokiness, in this case, with a PPM of 11.0.
The anCnoc 18 Year Old has matured in Spanish oak ex-sherry casks and American oak ex-bourbon barrels and has been bottled in its most natural form, neither chill-filtered nor coloured. 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. Full-bodied and bold, aromatic spices, fruit loaf and candied lemon are followed by a surge of vanilla, honey and caramel. The finish transforms from peppery and hot to deliciously sweet and smooth.
Limited edition release in the series of anCnoc Highland single malt Scotch whiskies with labels drawn by Scottish illustrator Peter Arkle.