Stack launches at Whisky Live
Posted on September 26, 2016
We are pleased to announce a brand new regional exclusive has joined our Peaty Collection. Launched at Whisky Live Paris on 24th September – a full-bodied, long-lasting smoky expression named Stack.
With just 6,000 bottles being produced, this limited edition will be released exclusively in Western and Eastern Europe before becoming available in Scandinavia from 21st October.
Stack joins sister expressions Peatlands, Tushkar, Rutter, Flaughter, Cutter and Rascan in the award winning range carrying the names of traditional peat cutting tools, referencing the heritage within whisky making and bringing it into the modern day. The term ‘stack’ refers to the last step in the gathering process, where the peat blocks are stored together to dry ahead of being burnt.
The liquid, which is pale gold in appearance, introduced by an initial smoky aroma, is gently pierced by accents of lemons and oranges. This citrus sharpness, so typical of anCnoc, slowly gives way to the softer sweetness of honey and vanilla. Earthy peat smoke is overlaid with dark chocolate while green apples complement this with a fruity tang.
Nestled in the Scottish Highlands, our distillery is on the doorstep of a region rich in peat which is combined with the clear, spring water from nearby Knock Hill to create the distinctive base for all anCnoc’s peaty expressions. Matured for more than 10 years in American oak ex-bourbon barrels, Stack has a full-bodied smoky finish owing to its phenol content of 20 ppm.
more from the blog
anCnoc is curious about craft. And with our new campaign, we’re on a mission to find out more.
Posted on August 22, 2022
Look into your drinks cabinet and tell me: how many times can you spot the word ‘craft’? Or maybe ‘hand crafted’ or ‘artisan’? I’m pretty sure the answer will be ‘a lot’. But what does it mean?
Hot Toddy Scorched Scottish Salmon
Posted on December 21, 2020
We've teamed up with Colin, from Whisky Forager, to bring you a recipe that's sure to impress this festive season "Hot Toddy Scorched Scottish Salmon".