The methods used to make anCnoc have hardly changed in over 100 years. We still use our original style copper pot stills and worms to condense the vaporised alcohol (which is very rare these days). Ironically, it’s these traditional techniques which help to create the distinctive, modern flavour.
The whisky is aged in American and Spanish oak barrels, previously used to mature either bourbon or sherry. The casks are rested quietly in dunnage warehouses. Here, the thick granite walls make for a stable temperature, which helps to give us a nice consistent dram.
Like anCnoc itself, our Distillery Manager, Gordon Bruce, is something of a character. When it comes to making anCnoc, Gordon and his ‘Men of Knock’, as they’re known locally, are relentless in their pursuit of perfection.
