Produced at the Knockdhu distillery, the whisky was renamed 'anCnoc' (pronounced a-nock) in 1994 to avoid confusion with the similarly named Knockando. Meaning 'The Hill' in Gaelic, it honors the Black Hill of Knock overlooking the distillery, representing a bright, modern face of Highland single malts.

The distillery uses old-fashioned worm tub condensers, which typically add weight and meatiness to a spirit. However, thanks to the very specific shape of their stills, anCnoc defies this logic, producing an incredibly light, floral, and honey-sweet spirit laced with vibrant lemon and green apple.