archived peated whisky
Under the watchful eye of the Distillery Manager – and after a few anxious moments – anCnoc Peaty emerged once more from the stills at Knockdhu. Once laid down in bourbon casks, it developed beautifully, creating the most remarkable malt.
The Cutter is a hand tool used to cut peat from less wet, shallower bogs. The peat it reveals is drier and therefore more easily burnt producing a whisky that has a medium-heavy smokiness, in this case, with a phenol content of 20.5 ppmView
The Flaughter spade is used to remove the top layer of peat which is richer, more rooty and produces more reek. This gives a heavier, smokier flavour to the whisky, in this case, with a PPM of 14.8View
The Rascan tool is used to break up the top level of rough ground and prepare the land for peat harvesting. It clears the heather turf to expose the peat used to produce a whisky, in this case, with a PPM of 11.1View
The Rutter spade is used to size and separate the peat blocks producing a turf that is slow burning. This peat creates less reek and therefore gives the whisky a more fragrant smokiness, in this case, with a PPM of 11.0View
The Tushkar spade has a long blade that cuts down through the peat, producing a turf with a medium to slow burn. This peat creates and adds a complex but medium smokiness to the whisky, in this case, with a PPM of 15.0View
One of our smokiest offerings to date, Peatheart has a phenol content of 40 PPM which results in an intensely warm yet smooth finishView