Knockdhu, a distillery known for its distinctive character, has faced a number of challenges throughout its history. It was one of the smaller distilleries, with only two stills, which led to its closure in 1983 by DCL during a time of excess production in the whisky industry. At that time, smaller sites like Knockdhu were particularly vulnerable. Despite this, the distillery has remained a mix of old and new production methods. It uses a lauter mash tun, wooden washbacks, and condenses the distillate in traditional worm tubs.
The new make from Knockdhu is known for its heavily sulphury character, as little reflux is encouraged in the stills. This creates a distinct “cooked vegetable” note that, when it dissipates and is absorbed into the whisky’s weight, reveals a citric, intense quality. The young whisky is fresh and vibrant, and its weight allows it to mature well over time.
A heavily peated variant of Knockdhu has been made in recent years, adding another layer of complexity to the distillery’s offerings. The distillery itself was originally built by DCL in 1893, as the company expanded beyond its Lowland grain heartland. The location near Keith was chosen for its proximity to railway links, local barley, and peat supplies. After the closure of the distillery in 1983, ownership passed to Inver House in 1988, which began producing single malt whisky under the name “AnCnoc” (a name chosen to avoid confusion with the already established Knockando distillery).
Today, Inver House has revitalized the distillery, creating a range of expressions, including 12, 16, and 21-year-old whiskies, alongside annual vintage releases. The distillery has also taken steps to enhance its sustainability by creating a wetland area to treat spent lees.
