ANCNOC RUDHAN 46% 0,7L
322,00zł
Out of stock
Knockdhu, the producer of single malt anCnoc, is a small distillery in the Highlands with a distillation potential of 2 million litres of distillate per year.
In 2003, the plant began to produce smoke-peat whisky from malt with different concentrations of phenol compounds. Today, 20% of the annual yield is distilled from malted barley up to 45ppm. AnCnoc Peaty Collection debuted in 2014 and consisted of four whiskies with different phenol contents, from 11ppm (Rutter) to 20.5ppm (Cutter). The Rùdhan presented here was included in the series in 2016 with exclusive distribution in the Travel Retail network. The whisky was aged only in first filled bourbon barrels and bottled with an alcohol content of 46%.
Aroma: gently fruity, apples, pears, bananas, honey, vanilla, toffee, a trace of hay and a wave of peat smoke.
Flavor: apples glazed with toffee, peaches, sweet cereals, milk chocolate, a bit of vanilla and allspice.
Finish: medium-long, peaty smoke dampening delicate spicy notes.
| Style | Whisky |
|---|---|
| Alkohol | 46% |
| Country of Origin | Scotland |
| Pojemność A | Butelka 700ml |
| EAN | 5010509881067 |
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PRODUCENT - Whisky
The whiskey most likely comes from Ireland. Irish monks were making a liquor known as aqua vitae (the Gaelic name uisge beatha is a translation from Latin) as early as the 7th century. It was a mixture obtained by distillation of fruit fermentation products and used exclusively for medicinal purposes as a means of prolonging life, relieving some ailments (such as colic) and diseases (paralysis, smallpox and others). According to legend, whiskey was invented by St. Patrick. From the 17th century, the shortened form uiskie began to be used, and from around 1715 the name took the form of whiskie. The modern name - whiskey - was established only in 1736. Only high-quality glass is used in professional whiskey tastings. The so-called popular tulip glasses, the shape of which allows you to retain the aroma of whiskey, which is important during tasting. During the tasting, apart from the smell, the taste on the tongue, the finish and the balance of the whole are also assessed, often on a scale of 100 points. The whiskey served may be slightly diluted with water, which reduces the intensity of the flavor. It is also popular to serve whiskey with ice (on the rocks) or with cola, but the latter can be controversial.