I was actually really looking forward to going along to the anCnoc event last night. Having been brought up with a dad who loves whisky I'm always looking for a nice new brand for him to try. He's very much a lover of a peat smoked whisky which made this event perfect.I brought along the other half, who has recently acquired a palate for a good quality whisky, as a 'lassie's' stand in.The event, ran by jelly and gin, was held in The Arches and as soon as you walked into arch 2 the smell of peat just hit you! My family who are from the Isle of Harris and having spent many a summer there as a kid, this is a smell that is very close to my heart and brings back many memories. So straight away I was excited to see what was on offer and knew my dad would love this!!There were 3 whiskies being showcased flaughter, tushkar and rutter!The first table we came to was the 'flaughter' and stand in lassie 'rawsco' was straight in for a sample of this peaty whisky.Tasting notes - pale gold with an initial smoky and ashy aroma. Underneath that, fresh vanilla with a sharper hint of sticky toffee sweetness. An intensely smokey, peaty smooth finish.Not only was there a sample of 3 whiskies, each has some accompaniments to go alongside. Personally, the ones at this table where the best....macaroons! They were delicious, with a slight hint of the peaty whisky!Next up was the edible peat bog: edible soil made with dried olives and malted barley, containing a smoky aubergine dip, planted with micro-herbs.Yes, this sounded like a very strange concoction, that actually worked very well and was very tasty.'tushkar' was the next delight to sample. This particular whisky had an interesting story in that it will only be sold in Sweden. The Swede's supposedly go mad for the 'peaty' blends!Tasting notes - polished gold in appearance with a rich sweet honey and vanilla heart is wrapped in a veil of warm peat smoke and pierced by overtones of fresh green apples, orange peel and cut spring flowers. Rich and full-bodied, the taste is bursting with powerful wood smoke. Opens up to exotic spices, honey, delightful toffee sweetness and a hint of freshly squeezed lemons. Waves of peat smoke accompanied by a distant reminder of warm leather.Last by not least, 'rutter', which was accompanied by canapés served under smoke filled domes using the tastes of the anCnoc collection.
- anCnoc whisky and treacle cured salmon, crowdie mousse and squid ink pasta rolls topped with salmon roe
- Venison carpaccio smoked over whisky soaked hickory chips with celeriac remoulade on walnut crostini
- Dunsyre blue shortbreads and mousse with spice beetroot and pear pickle
- Wakame and hijiki seaweed salad
- Squid ink crostini, black sesame and poppy seed crackers and tarator almond dip
The first thing you notice when you came to this table was the smell, the peaty aroma instantly tickled your senses. I can practically smell it again writing this, wafting from the smoke filled domes.
This was Rawsco's least favourite whisky though.
Tasting notes - sparkling gold, initially very smoky, quickly unveiling the unmistakable anCnoc character with delicate spices, juicy pineapple, peardrops and gentle vanillla. Full bodied, bursting with peaty richness. Soft undertones of honey, creamy vanilla, toffee and leather are punctuated by the freshness of green apples.
All in all I thought this was a very well organised event and I'll certainly be purchasing a bottle for Father's Day for TK! (And no doubt Rawsco will be wanting one for the drinks cabinet now too).
visits to Knockdhu Distillery on appointment only