The Distillery welcomes you for a 3-hour whisky workshop. Come and learn about our whisky and how it’s made.
The workshop is taught by wine expert Guillaume Reynaud.
After the first year of distillation of our non-peated French whisky, we got a delivery of organic peated malt to brew peated whisky. The aromas floating in the Distillery are totally different and Eric is so happy…
We’ve just filled our casks with our 100% homemade whisky. Its two ingredients come from our backyard: barley grown by Anne-Hélène in the surrounding fields and spring water that flows down from the Vercors mountains. The low-temperature distillation process gave a distillate with fruity notes. Our tasters said that we must have distilled Mirabelle plum or Williams pear… but no, only organic barley of Saint-Jean-en-Royans goes into our whisky. The whisky will age in the casks and be bottled in 2019.
This year in the fields of the Distillery, we sowed our organic barley under the cover of mustard. The problem is, despite -10°C temperatures this winter, the mustard did not freeze and die off as it was supposed to. Now the barley fields are a nice and flamboyant yellow… and we’ve got our work cut out for us in separating out the grains.
A big thanks to our neighbor, Jean-Luc, who came to test the accessibility of the visit. All good for the wheelchair! But, be careful about wearing heeled shoes. Bring shoes without heels for the visit, as the 1st floor is made of duckboard and high-heels could get stuck in the little holes!
We wish you all a happy new year in 2017. We hope to see you at the distillery!