John Tytler Thomson established Knockando distillery in 1898 on the lands of Cnoc-an-dhu (meaning small black hillock) between the present day villages of Knockando and Archiestown. The distillery was built here to take advantage of the Cardnach spring water, which has been described as being of particularly high quality for whisky production. Apart from during the war years – when most distilleries were closed – Knockando has been in production every year since 1904. The distillery’s excellent production records will have been helped by the fact that Knockando is a major component in J&B blended whisky. J&B became a major brand in the United States of America thanks to the help of the founder of Duncan Taylor & Co. Ltd Mr Abe Rosenberg whose expertise in the whisky industry increased exports of J&B in the States from 25,000 cases to 3.5million cases per year! The distillery was largely rebuilt in 1969 when production was increased with the number of stills doubled from 2 to 4 after the floor maltings had been discontinued the previous year. Knockando’s light easy drinking style has helped it become one of the best known whiskies worldwide, although it is often one that is overlooked for some of the more heavy weight Speysiders, such as Macallan, Mortlach and Glenfarclas. This is a shame as there is a lot to be found when you look into the delicacies of a Knockando – a cracking wee summer dram – pity about the weather!
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