#412 • AnCnoc Rascan

46% alc./vol.
Knockdhu Distillery, Knock, Speyside, Scotland

I have here an old critic of a anCnoc which I had the chance to taste in SAQ Signature last year, the Rascan.

This AnCnoc is part of the new range of Knockdhu, a range of particularly peated whiskeys. They are mostly named after traditional peat harvesting tools. In this case, rascan is a kind of rake that was used to remove a layer of grass and heather.

This still peaty whiskey has a phenol content at the level of 11.1ppm and has aged in ex-bourbon casks for "almost a decade", according to the distillery.

As the American actor Eldred Gregory Peck (1916-2003) said so well:

Do you really want to enjoy your garden? Put loose and loose clothes, a big straw hat, have in one hand a rake and in the other a cold drink. Then indicate to the gardener the border that he must dig.

Bright white wine.

Nose:
Earthy peat and delicious. Campfire going wild, dry pine needles crackling. Salt and washed stone.

Taste:
Peat, lemon and stone. Sea salt and seaweed. Honey and lozenges for coughing.

Finish:
Spicy and long, with notes of oak and smoke. Return of the images of the campfire. White pepper.

Balance:
Another good move on the peat side of AnCnoc. The whiskeys of Islay are quietly discovering an opponent of size, which is worth the asking price and more.

Note: ★★★★★

#373 • AnCnoc Cutter

46% alc./vol.
Knockdhu Distillery, Knock, Speyside, Scotland

Today we are talking about a bottling of a distillery that has been innovative in recent years, Knockdhu, with his famous AnCnoc, which takes an unexpected turn here.

AnCnoc is generally known as a rather sweet whiskey, but the distillery has recently decided to put their hands on a new range that will add to its portfolio, an obscure side, a range of extremely peaty whiskeys. This is no stranger to their history because the bottlenecks produced in the early days of the distillery benefited from the contribution of local peat bogs.

This bottle was named Cutter in honor of a tool specifically designed to harvest peat in shallower and drier layers. Its content strikes at the height of 20.5ppm of phenols

As the French writer, novelist, philosopher and politician so aptly put it Donatien Alphonse François de Sade (1740-1814) said so well:

It is an obscure den where will isolate loves to seduce us with more energy.

Another so desaturated that I come to question the relevance of describing the color.

Nose:
Discreet peat, pizza box cardboard printing. Apples, pears and sea salt. Meringue, cream and lemon. Oily smoke, gauze soaked in iodine.

Taste:
Sweet and sweet arrival, drops of dew, flower of salt, honey, pears, grass, peat. Light pink pepper hand in hand with a wet peat block. The smoke fades a little towards the end, just enough to give us a seductive dose of juicy pink grapefruit.

Finish:
Long and slightly spicy with hints of oak, pepper, white chocolate and ashen smoke.

Balance:
Almost perfect balance, another place where Islay could take one or two lessons. Neglecting this traffic jam would be a mistake.

Note: ★ ★ ★ ★