33:I[53470,["352","static/chunks/352-3ee02a3105c218db.js","4166","static/chunks/4166-8ca60d5be3e3329a.js","6874","static/chunks/6874-98a7f8268e192452.js","5784","static/chunks/5784-415ddf12556d8261.js","7399","static/chunks/7399-26b15dbcfe6c3d55.js","3063","static/chunks/3063-7cbe9e548a8d185f.js","6164","static/chunks/6164-e17a771cf2d83f17.js","253","static/chunks/253-da62e547742b6bee.js","1215","static/chunks/1215-07120a8c77b23d78.js","5607","static/chunks/5607-9fccc14341fbf147.js","9164","static/chunks/9164-5de9886fbddf12ff.js","6252","static/chunks/6252-11d0c66f47fdb9a4.js","3204","static/chunks/3204-d9cd66c5235fa960.js","3470","static/chunks/3470-895a517adcd16c6c.js","4573","static/chunks/4573-0b6f4331c61ce283.js","5326","static/chunks/app/(storefront)/(main)/collections/%5Bhandle%5D/page-c983ad99b8304abc.js"],"default"] 34:T4e8,You can't have Flaughter without laughter.

Flaughter's one of six anCnoc (pronounced [a-nock]) peated Whiskies coming from the Knockdhu Distillery, situated in a beautiful village of Knock in Aberdeenshire way up in the north of Scotland. Its name comes from a spade that is used to remove the top layer of peat - the one that's richer and produces more reek. It gives a smokier flavor to the Whisky (14.8 ppm) that emerged from the stills at Knockdhu and was aged in Bourbon casks.

The distillery has been making Whisky since 1894, when it was considered the most modern of its time. And a hundred years later, the process is the same: the good old loyal copper pot is still making the delicious Spirit and worms still condense vaporized alcohol (a pretty rare thing these days!). They age the Whisky in American and Spanish oak barrels that used to hold Bourbon or Sherry. Those are put in dunnage warehouses where thick walls take care of consistent temperature. This golden peaty luxury is smoky, soft and creamy, and brings the hearty laughte

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anCnoc Flaughter