When John Morrison bought the Knock estate from the Duke of Fife in 1892, he was a man with a vision – to make his investment pay its way. The discovery shortly afterwards of several springs of pure, clear and highly palatable water on the southern slopes of Knock Hill allowed him to do just that. Samples of the water were sent for analysis and within a month negotiations were under way with The Distillers Company of Edinburgh for the construction of a distillery on Knock Farm. The location, close to the Great North of Scotland railway line and just a few miles from the peat and barley-rich region of Moray could not have been more suited to such a venture. anCnoc, pronounced a-nock. This is a Gaelic word meaning ‘the hill’. This bestowed upon the whisky the rather intriguing distinction of no longer being named after the distillery which produces it.
Sparkling gold with a slight yellow hue. An intense aroma that awakens your senses with bursts of citrus fruit, before slowly melting into a soft and sweet, fragrant vanilla. Light and zesty with a hint of spice, warming up to what an only be described as “stick to your teeth” toffee. A long and lingering finish leaving A long and lingering finish leaving you ready for the next sip.