Archive DOMAINE DES HAUTES GLACES S11 #03 Bio

DOMAINE DES HAUTES GLACES S11 #03 Bio

Single Malt, France / Rhone-Alpes 70cl Ref: 898

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Description

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Tasting note

  • Appearance : or vif.
  • Nose : frais, fringuant. Doté d’un très joli caractère végétal (foin coupé, luzerne), il est également très épicé (clou de girofle, muscade). Derrière, on aperçoit le seigle. Dans le cas présent, cette céréale est majestueuse. Ses notes fruitées (mirabelle, pêche blanche) sont remarquables d’intensité. Il évolue sur la vanille, la praline et les agrumes (citron).
  • Palate : à la fois onctueuse et acérée. Son registre fruité s’est enrichi de poire Williams et de nectarine, tandis que ses épices n’ont en rien perdu de leur puissance. Le milieu de bouche est crémeux (coco, noisette) et floral (chèvrefeuille, fleur d’oranger). Au fur et à mesure, elle nous emmène à la montagne respirer l’odeur de la terre et des plantes d’altitude.
  • Overall : longue, ferme. Le seigle impose son caractère puissant et rustique. Puis, elle se désagrège en une fine poudre de cacao et de cannelle mélangée. Elle a considérablement gagné en douceur. La rétro-olfaction évoque un flan à la vanille. Le verre vide est fruité (mirabelle, prune jaune).
The brand

The brand

When the Domaine des Hautes Glaces launched its first eau de vie on the French market in 2011 (a young single malt aged for barely a year), it immediately stood out from other producers: its whisky is distilled entirely from barley grown organically in the exceptional local microclimate. Relying on expertise, techniques and tools (two Charentais stills) from Cognac, and on organic agriculture, Jérémy and Fred have created a unique, very French version of Scotland’s most famous spirit. Their approach is to separate their production into five areas (Andrieu, Le Serre, Gabert, Les Versannes and Vulson) where they grow several varieties of grain (barley for the whisky and rye for the vodka); the Domaine des Hautes Glaces has managed to create a portfolio of spirits with a richness and diversity that does not exist any where else in France. This enables connoisseurs to follow the evolution of flavours and aromas very closely, while remaining faithful to a completely organic approach.

The distillery

Set up in a 17th century castle on a plateau at an altitude of 900 metres to the south of Grenoble, Domaine des Hautes Glaces is still in its early days. And yet it has already made an impression on whisky connoisseurs. Managed by two friends, Jérémy Bricka and Frédéric Revol, the first an agronomist, the second an oenologist, this small company produces various spirits, distilled on site from barley and rye bases, the grain having been grown organically on the distinctive terroirs that surround the property. The result is a remarkable expression of these terroirs.

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