smoky
peaty
phenols
peach
vanilla
dry
oily
fruit
spicy
anCnoc
Cutter
Tasting Notes
Colour / Appearance
Pale yellow.
Smell / Nose
Unmistakably peaty with oily smoke pursued with stingy medicinal nose and hints of fruits and spices.
Taste / Palate
More smoke arises and what were only hints become more to the point bursts of peach ripeness, bitterness of apple core and spices from vanilla heart.
Finish
A grand and long finish with full-bodied range of notes that don’t just go out easily.
Flavour Spiral
Peaty, Ripe, Vanilla, Sweet, Spicy, Rich, Grapefruit, Juicy, Floral, Peach, Smoky.
Pale yellow.
Smell / Nose
Unmistakably peaty with oily smoke pursued with stingy medicinal nose and hints of fruits and spices.
Taste / Palate
More smoke arises and what were only hints become more to the point bursts of peach ripeness, bitterness of apple core and spices from vanilla heart.
Finish
A grand and long finish with full-bodied range of notes that don’t just go out easily.
Flavour Spiral
Peaty, Ripe, Vanilla, Sweet, Spicy, Rich, Grapefruit, Juicy, Floral, Peach, Smoky.
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A Peated revelation from the ‘Men of Knock’.
In the beginning of the 19th century an aspiring man named John Morrison found a patch of land rich not only with barley and pure, clear Highland water but also surrounded with bogs of shallow and dry peat. Just in that time tracks were laid for the railway bounded for the most Northern parts of Scotland. Mr. Morrison grasped this opportunity and bought the Knock Estate from the Duke of Fife, giving birth to the Knockdhu distillery 1894.
The Single Malt created by the ‘Men of Knock’ had a peaty heart in the start due to the peat-fired kilns drying the grains of the cherished barley. With time the methods of production changed, making anCnoc Whisky renowned for a more peat-free style of Whisky. But in 2014 the Distillery following its motto ‘sometimes to go forward, you have to go back’ decided to create a heavily peated range in tribute to the malt’s peaty roots.
The anCnoc Cutter is named after a peat harvesting tool which is used to cut peat from dry, and shallow bogs. It is aged in ex-Bourbon casks and has a phenol content of 20.5 PPM. A darker, smoky malt that still lingers on the sunny side of the peat terror.
In the beginning of the 19th century an aspiring man named John Morrison found a patch of land rich not only with barley and pure, clear Highland water but also surrounded with bogs of shallow and dry peat. Just in that time tracks were laid for the railway bounded for the most Northern parts of Scotland. Mr. Morrison grasped this opportunity and bought the Knock Estate from the Duke of Fife, giving birth to the Knockdhu distillery 1894.
The Single Malt created by the ‘Men of Knock’ had a peaty heart in the start due to the peat-fired kilns drying the grains of the cherished barley. With time the methods of production changed, making anCnoc Whisky renowned for a more peat-free style of Whisky. But in 2014 the Distillery following its motto ‘sometimes to go forward, you have to go back’ decided to create a heavily peated range in tribute to the malt’s peaty roots.
The anCnoc Cutter is named after a peat harvesting tool which is used to cut peat from dry, and shallow bogs. It is aged in ex-Bourbon casks and has a phenol content of 20.5 PPM. A darker, smoky malt that still lingers on the sunny side of the peat terror.
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StyleSingle Malt Whisky
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RegionHighlands
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CountryScotland
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Alcohol46%
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DistilleryKnockDhu Distillery
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BottlerKnockDhu Distillery
anCnoc Cutter
(0.7l, 46%)
Ratings & Reviews
Member Reviews and Ratings of anCnoc Cutter
anonymous,
Peated whisky. 20.5 PPM phenols with a peaty, smoky , buttery nose. The taste was surprisingly subtle from the Peat in the nose. The taste is sweet, smoky, and malty. The finish is long and sweet with a lingering malt flavor.
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