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History
When John Morrison bought the Knock estate from the Duke of Fife in 1892, he was a man with a vision - to make his investment pay its way.
The discovery shortly afterwards of several springs of pure, clear and highly palatable water on the southern slopes of Knock Hill allowed him to do just that.
Samples of the water were sent for analysis and within a month negotiations were under way with The Distillers Company of Edinburgh for the construction of a distillery on Knock Farm.
The location, close to the Great North of Scotland railway line and just a few miles from the peat and barley-rich region of Moray could not have been more suited to such a venture.
Foundations were laid the following year and the distillery, built using eye-catching local grey granite, began production in October 1894.
Fuelled by a 16 horse power steam engine and deemed capable of turning out 2,500 gallons of spirit a week, Knockdhu was regarded at the time as the embodiment of a modern distillery.
By the end of the century, the number of staff had risento 19, and photographs from that time depict a workforce which is clearly aware they are producing something special - a whisky that would stand the test of time.
The distillery was continuously worked up until 1931 when it was forced to close for a couple of years due to the economic depression. Wartime restrictions on the supply of barley forced a second spell of closure from 1940-45.
A period of modernisation followed the war, with the distillery now connected to the national grid. The steam engine that still worked the malting and mashing machinery was finally retired in 1947, while a new mash house, mechanical stoking, internal heating, and a new cooperage were among the changes introduced over the years.
Despite the closure of the railway branch line in the late 1960s, production of whisky was sustained until 1982 when Knockdhu became one of a dozen distilleries owned by Scottish Malt Distillers to be closed in the face of declining demand for whisky worldwide.
The closure was a distressing blow for the local community, but help was at hand in the shape of Inver House Distillers, who purchased Knockdhu in 1988 - the first distillery purchased by the company. It was the dawning of a new era, with production recommencing on 6th February 1989.
As with other distilleries within the Inver House Distillers group, traditional production methods at Knockdhu have changed very little.
What has altered, however, is the name of the whisky itself. In order to avoid confusion with a similarly named single malt, Knockando, the decision was made in 2000 to change the brand name to anCnoc, pronounced a-nock.
This is a Gaelic word meaning 'the hill'. This bestowed upon the whisky the rather intriguing distinction of no longer being named after the distillery which produces it.
Featuring contemporary new packaging, anCnoc was launched in 2003, confirming the brand as one which not only retains its long-established character and excellence, but is bold enough to stand out from the crowd.
Whisky Making Process
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!
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