][1]It’s been a long time since the 5pm Dining blog caught a whiff of smoke in a nightclub.
To be honest, it’s been a long time since we’ve been in a nightclub.
However, last week, in Glasgow’s lovely Arches, we found ourselves enjoying a snoot of peat smoke when we attended the launch of anCnoc’s new collection of limited edition, peated whiskies.
Established in 1894, Knockdhu Distillery is best known for anCnoc Highland Single Malt Scotch Whisky, a drink which is at the lighter end of the whisky spectrum.
Last week, the distillers announced their intention to extend their brand by launching three new expressions: Rutter, Flaughter and Tushkar – all named after traditional peat-cutting tools.
][4]Peated whisky for modern drinkers
Rutter and Flaughter are being released into the UK and global markets while Tushkar is destined exclusively for exclusively for Sweden where anCnoc have a fervent following.
Aiming to unravel the mysteries of peated whisky for modern drinkers, this new collection features anCnoc’s classic light, easy-drinking style but with a dark and smoky twist.
In some ways, the three new whiskies hark back to the past. Yonks ago, in the 19th century, the very first whiskies crafted at Knockdhu had a peaty edge, thanks to the distillery’s location in the heart of some of Scotland’s most fertile peat land.
Tasting notes
Here are the tasting notes from the distillery:
Rutter (11.0 phenol parts per million): sparkling gold in appearance, initially smoky on the nose giving way to spices, pineapples, pear drops and vanilla. A full-bodied peaty richness to taste but with undertones of set honey, vanilla, toffee and leather, punctuated by green apples, giving way to a smoky peaty finish.
Flaughter (14.8ppm): pale gold in appearance a warm smokiness with spice, ash and surprising fruit on the nose. Distinctly smoky to taste with a fruity long-lasting finish.
Tushkar (15.0 ppm): polished gold in appearance with a rich sweet honey and vanilla nose wrapped in a veil of warm peat smoke, pierced by overtones of fresh green apples, orange peel and cut spring flowers. Rich, full-bodied wood smoke to taste, opening up to exotic spices, runny honey, toffee sweetness and a hint of freshly squeezed lemons.
][5]Edible peat bog
The launch was catered by Jelly & Gin, a pioneering food outfit that the blog has often mentioned. To complement the peaty flavour of the whiskies, Jelly & Gin served up jars of edible peat bog – rather more delicious than they sound – and smoke-scented canapés.
The 5pm Dining blog will cover Homecoming’s Whisky Month in more detail shortly. Until then, we’ll have a wee plug for Create:Eat:Whisky.
The brainchild of Jelly & Gin, it’s a multi-sensory whisky experience taking place in a former milk factory in Leith.
Still think that whisky is for old buffers falling asleep in wing-backed chairs? This is one event that will shake and stir your prejudices.
Get a taste for it at Jelly & Gin’s blog. Tix from here.