Throughout the Scottish Highlands, but especially in the north and west, is the heart of the peat bogs.
Remote but rich in iconic wildlife, this environment dominates the landscape and makes a valuable contribution to whisky production.
Peat, a natural resource used to dry the barley.
The phenol content 'PPM' (parts per million) can be controlled by the amount of peat burned.

The second bottling of AnCnoc Peatheart matures, like Batch 1, in old American oak bourbon barrels.

Phenol content: 40 ppm

Tasting notes:

Colour: Pale amber.
Nose: Peat smoke, BBQ, ripe pineapple, pears, toffee, vanilla, lemon peel.
Taste: Smoky, peat, gummy bears, hay, sugar.
Finish: Long lasting.