All about making whisky
Established in the south-west of France since 1270, the Frapin family has been a family of winegrowers and distillers for more than 20 generations. The estate spreads over 316 hectares in Grande Champagne, 216 of which are planted with Ugni Blanc grapes on crumbly limestone soil. After vinification, the master distillers use six stills for distillation on lees. The eaux de vie then spends a short time carefully monitored in new Limousin casks, before being aged in young casks in dry or humid cellars. Frapin has one of the largest stocks of vintage cognacs from one single property.