Knockdhu distillery is situated in the Highlands of Scotland,
on the very edge of the Speyside region in a small village called
Knock. The distillery itself was founded in 1894 after the discovery
of several springs were discovered on the nearby Knock hill.
The knock hill is known to locals as anCnoc, this comes from
the Gaelic black hill. Transformed by the weather, the heathers
and other vegetation appear black due to the natural shadows
on the hill.
When the distillery was opened in 1894 is was seen as a showpiece
with its two pot stills turning out 2,500 gallons of spirit
per week. The pot stills are made to the same design today,
producing the unique spirit that was produced over 100 years
ago. In 1988 Knockdhu became the first distillery that Inver
House Distillers purchased, thus becoming the dawn of
a new era for the company.
As with other distilleries within the Inver House Distillers
group the methods of producing the whisky have changed very
little since production began all those years ago. A traditional
cast iron mash tun is used in the mashing process although
not as efficient as its modern counterparts it is similar
to what was first used.
Wooden washbacks made from Douglas fir are preferred to modern
stainless steel, again these are less efficient, but are reflected
in the character of the finished Scotch Whisky product. There
are six in total each fermenting batch sizes of 21500 litres.
Importantly, the worm tub has not been replaced by a modern
condenser. The worm tub at Knockdhu is 100 meters of copper
coil in a water filled vat. The importance of worm tubs is
that they preserve the sulphur compounds. The sulphur compounds
then react with the char layer on the casks and this is what
gives anCnoc its depth, body and butterscotch armona.
The barrels at Knockdhu come to rest in traditional dunnage
warehouses. The thick walls, made from local granite, ensure
a stable temperature.
For tour information at the Knockdhu Distillery, please call
+44 (0) 1466 771 223 |
Production
of anCnoc began at the Knockdhu Distillery in 1894 following
the discovery of several springs of the purest, crystal clear
water on the southern slopes of th Knock Hill. At this time
two pot stills could turn out 2500 gallons of spirit per week,
motive power being supplied by a 16hp steam engine. Cottages
were built for the workers and their families, creating a new
community around the Distillery. Much has been done to modernise
buildings and machinery, but very little has changed in the
distillation process. The two originally designed pot stills
remain, giving Knockdhu the same traditional, distinctive flavour
as was first tasted more than 100 years ago.
turn
delivering a surprise. It has a soft, aromatic nose with a hint
of honey and lemon in the foreground. It has an immediately
recognisable amber colour and is sweet to taste followed by
a fresh appetising fruitiness and a long smooth finish. 
