While buildings and machinery have been upgraded down the years, what has remained virtually unchanged throughout the distillery's rich history is the distillation process. Knock Hill continues to supply the clear, pure water required, while the two copper pot stills are made to the same design as they were in 1894, their bulbous bases and high necks giving anCnoc the same distinctive flavour first sampled over 100 years ago. A traditional cast iron mash tun is still used, while wooden washbacks made from Douglas fir are favoured over modern stainless steel. Tradition is also proudly maintained by the continued use of a worm tub, one of just eight still in operation across all the distilleries in Scotland. This is what helps to give anCnoc its depth, body and characteristic aroma. The distilling process at Knockdhu is one which has stood the test of time and is to this day carried out by people who are rightly proud of their product.

When it comes to the maturation process, a variety of casks types are used. Sherry butts enhance the natural sweetness of anCnoc and are complimented by Bourbon barrels, such diversity plays a telling role in lending anCnoc its accessible yet intriguing flavours. These casks come to rest in time-honoured dunnage warehouses, where the thick granite walls ensure a stable temperature and a consistent dram!