Knockando
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Knockando 18 Years Old 1998
Knockando 18 Years Old 1998 Whisky Review: Much fresher and zestier then the 1994 expression, much more barley influence is discernible here and a much better balance is struck because of it. Plenty of chocolate and orange notes combine well… Continue reading
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Knockando 18 Years Old 1994
Knockando 18 Years Old 1994 Whisky Review: Quite deep and dark with plenty of woody and malty notes and distinct sherry influence with dried fruits such as raisins, plenty of caramel and toffee also, very nice. 85/100 Continue reading
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Knockando 15 Years Old 1999
Knockando 15 Years Old 1999 Whisky Review: Much more sherried than the 1997 vintage, in texture, colour and flavour. A completely different beast, still with plenty of nutty and floral notes but superior overall. 85/100 Continue reading
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Knockando 15 Years Old 1997
Knockando 15 Years Old 1997 Whisky Review: Malty and floral, spicy and nutty, coffee, etc, this has it all but is perhaps a little too spiced for me. 82/100 Continue reading
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Knockando 12 Years Old 2004
Knockando 12 Years Old 2004 Whisky Review: Wow, quite different from the 2003 vintage, juicier and more sherried and much less drying/oaky and spiced. 82/100 Continue reading
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Knockando 12 Years Old 2003
Knockando 12 Years Old 2003 Whisky Review: A fruity and creamy expression with more than a touch of minerality, more like antacids than Edinburgh rock, reasonably pleasing creamy texture but a bit meh flavour wise. 74/100 Continue reading
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Knockando 21 Year Old 1994
Knockando 21 Year Old 1994 Master Reserve (43%, OB, 2016) Category: Speyside single malt scotch whisky Origin: Knockando Distillery Bottling: Diageo ABV: 43% Cost: £68.72 What they say: As the Knockando Distillery Manager, I am proud to present an exceptional… Continue reading
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Knockando 12 Years Old 1997
Knockando 12 Years Old 1997 (43%, OB, 2009) 43% ABV, RRP €25 for 70cl Score 69/100 What they say: Not a lot so here’s a little about the distillery: Knockando Distillery was built by John Tytler Thomson in 1898, and… Continue reading




