Ancnoc Flaughter is named after the tool used to remove the top layer of peat which according to the site is “…richer, more rooty and produces more reek. This gives a heavier, smokier flavour to the whisky…”. Which it absolutely does; this is a warm peaty whisky from the Scottish Highlands which is rather unusual for the region.
The Highlands are typically associated with distilleries like Dalmore, Ben Nevis, Pulteney, Blair Athol, Glenmorangie and Glendronach. Fruity flavors with a darker side and use of sherry casks comes to mind when thinking of the Highlands with Oban being the only other big peat user in that region. Peat has really been the domain of Islay in the past, but with these peated releases Ancnoc is certainly aiming change that.
Ancnoc Flaughter Review
Peat: 14.8 PPM
A clean crisp peaty punch with notes of vanilla, honey, melon, fruit and yellow cake. There is a light touch of anise in the background.
Peat draped over dessert notes like fruit, caramel, vanilla, strawberry candy, bruleed pastry and a touch of wood.
Long and peaty with hints of graham cracker, malt and fruit.
BALANCE, BODY & FEEL
Peat overshadows some of the other notes a bit, but not enough to be one noted. It has a round body with a thick smooth texture.
I liked the Ancnoc Flaughter. There are some moments when it comes across a bit young but all in all it’s not a bad dram. A bit pricey for what you’re getting, but if you’re looking for different take on a well peated Scotch then this would be a good dram to try. Though to be honest I like the Rutter more.
*Disclosure: This bottle of Ancnoc Flaughter was graciously sent to me by the company for the purposes of this review. The views, opinions, and tasting notes are 100% my own.