Whisky Review: anCnoc 18 Years Old
Category: Speyside single malt scotch whisky
Origin: Knockdhu Distillery
Bottling: Official – Inver House Distillers Ltd.
ABV: 46% ABV
What they say:
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.
Colour: Bronzed amber.
Nose: Gentle spices and intense sweetness of dried fruits are topped with chocolate, ripe oranges and oiled leather.
Taste: 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.
What I say:
Sampled at the anCnoc masterclass in Edinburgh on 25th March 2015 and again during the #ModernTradition tweet tasting on 1st April 2015. The 18 Years Old expression from anCnoc was introduced in late 2014 as a replacement for the highly popular 16 Years Old expression. This expression has been matured a full 16 years in ex-American oak bourbon casks before reracking into ex-Spanish oak Oloroso sherry casks for a further 2 years maturation (or finishing).
Re-visited at the online #IHDMasterclass 14th October 2014
Dark ruby gold (13/20) medium heavy tears, light trails
chlorine, deep fruits, plum, cherry, dark chocolate, walnut, toffee, struck match, “burnt” sulphur and hints of rubber, with water becomes smoother with plenty of creamy milk chocolate but enhances the tannic and drying elements – revisit Sweet white chocolate, vanilla, fresh soft floral bluebell and snowdrop or lily of the vally, gingervread, rum & raisin, red fruits
Oily and buttery, fruity raisins, treacle/molasses, chocolate, spicy pepper, liquorice, drying – revisit heavy musky wood and spice, gingerbread, raisin, chocolate covered almonds, oily, peppery and spicy heat, cinnamon.
Long, cocoa dusted almonds, treacle toffee, parkin and dark chocolate – revisit tannins, nice chocolate and old woody oak, gently relaxes.
An intriguing mix for me this one, there is a depth of flavour and tannins that borders on liquorice but I couldn’t shake that hint of sulphur in this one (though apparently I am particularly sensitive to sulphur it seems!). On both occasions I sampled this expression I found this slightly detracting and favoured the other expression I sampled around it, however it went down very well with fellow tasters. On revisit I found this a lot more floral and less sulphury than previously though there was still a peppery spice present on the palate.
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