Steeped in legend and history, K.Hansotia & Company, created more than a century ago, is one of the most famous brands of Luxury Goods in the world. Having extraordinary quality is known for very limited release premium rare blends, aged in charred white oak barrels, mild and lavender aromas with an entire library of notes in between.

The anCnoc 12 year old is renowned the world over. Known as a must-have in any whisky drinker’s collection, it’s light and yet complex. Smooth yet challenging. And each twist and turn delivers a surprise. In fact, this is a dram that has something for everyone.

The anCnoc 18 Year Old has matured in Spanish oak ex-sherry casks and American oak ex-bourbon barrels and has been bottled in its most natural form, neither chill-filtered nor coloured. As a result this dram may develop a light haze with the addition of water or if kept at a cold temperature. This haze is a natural characteristic of whisky that is non chill-filtered.

A distillery like no other, traditional production methods are used to craft a curiously modern Single Malt. Proudly named anCnoc, meaning simply ‘the hill’ in Gaelic, every drop of this remarkable Scotch Whisky celebrates its Highland home, rich heritage and the spirit of Modern Tradition. anCnoc 24 Years Old has been bottled in its most natural form – neither chill-filtered nor coloured, and as a result may develop a light haze with the addition of water or if kept at a cold temperature. This haze is a natural characteristic of whisky that is non chill-filtered.

Understated peat smoke and barbecue balanced by ripe pineapples, pears and a dark, rich tone of baked toffee apples. Subtle vanilla and sparks of fresh lemon rind lend lightness and elegance to the composition. The taste is Structured and full, with rich smoke in balance with juicy gummy bears and the light, fizzy sweetness of spun sugar. Undertones of a hay barn and fudge give it a delicious weight. The finish is long and growing, distinctly spicy and sweet with a warming, smoky finale.

The heart of the peatlands lies in the north and west of the Scottish uplands. Secluded and remote yet full of iconic wildlife, this environment rules the landscape and provides a valuable fuel for the whisky-making process.

Established in 1894, our Distillery Knockdhu, is one of the most enchanting in the Scottish Highlands and belted by a bounty of natural resources perfectly suited to making whisky. Knockdhu sits just under Knock Hill – the home of pure, clear water springs – and sits on the doorstep of a region rich in barley and peat.

Peat, a natural resource, was historically embraced as fuel to fire the still and dry the barley for the distillation of whisky. Peat is traditionally cut by hand using several traditional cutting tools.

Peatiness can be controlled by the amount of peat burnt and the humidity of the barley. The peat smoke generates phenols, and it is the phenol content that allows a whisky’s ‘peatiness’ to be measured. The phenol content is expressed as PPM (parts per million) and to ensure consistency, Peatheart uses barley, specified by our Master Blender, malted to 40 PPM.

This first-of-its-kind release by finishing seven-year-old, 95% rye whiskey for 364 days in ice cider casks from Vermont-based Eden Specialty Ciders. It is the fourth release in ANGEL’S ENVY’s Cellar Collection, the brand’s special release program that honors the late Lincoln Henderson’s pioneering and innovative spirit.

The French oak ice cedar casks used in the final stage of Angels Envy Rye Finished in Ice Cider Casks come from an extremely limited release crafted by Eden Specialty Ciders. Their tart, late-season northern spy apples were pressed in 2018, concentrated in the depth of Vermont’s winter, and fermented to perfectly balance the robust autumn spice character of this special heirloom variety. We’ve selected a wintry icon to represent the journey required to produce this unique whiskey.

The 5th release of our cellar collection series, this well-aged straight rye whiskey has undergone a meticulous finishing process in hand-selected French oak barrels that once held Patron’s Añejo Premium Tequila. Crafted with expertise, we’ve merged the herbal nuances of tequila with the intricate spice of French oak, all of which is married beautifully by the pepper rye whiskey character itself.

ANGOSTURA cocoa bitters is a custom blend of sumptuous top notes of rich, nutty cocoa, balanced with botanicals and light spice notes, with a lasting bitter finish. Rich and dark brown in hue, ANGOSTURA cocoa bitters envelops the nose in aromas of warm, inviting spices with floral and citrus undertones.