Archive VULSON Old White Rhino Rhye

VULSON Old White Rhino Rhye

Rye Whiskey, France / Rhone-Alpes 70cl Ref: 19800

Made from 100% rye using triple distillation, the new opus from the Domaine des Hautes-Glaces has rested for one summer and one winter in stainless steel vats before being bottled. Highly complex, this youthful version called ‘Climat les Gabert’ is beautifully fresh and natural and explores many different olfactory and gustatory regions. Flowers, fruits, spices, vanilla and even basil are scattered along the harmonious paths that it offers. Outstanding.

Profile: creamy and sweet. Spices (cardamom, cloves), chillies and citrus fruit (lime, grapefruit). The palate becomes refreshingly mentholated and iridescent.

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Description

Product details

Tasting note

  • Appearance : colourless
  • Nose : rich, dense. Initially, there are brilliantly smooth notes of rye, with fruit (raspberry), flowers (rose) and herbs (vervain). It evolves with spices (cardamom, cloves), chillies and citrus fruit (lime, grapefruit). Once aerated, it also develops lovely fermented notes (apricot yoghurt), as well as an enticing floral bouquet (lilac, lily of the valley).
  • Palate : mellow, creamy. Begins to mark its territory by seizing the taste buds. It then becomes refreshingly mentholated and iridescent. Later, it bears a startling resemblance to raspberry brandy. It subsequently becomes increasingly spicy (milled pepper, star anise) and vanilla-flavoured (a sign of the onset of maturity). White peaches and apricots punctuate the palate.
  • Overall : long, soft. Evokes a bed of moss, or vanilla ice-cream covered with basil leaves and green mint. The retro-olfaction emphasises the strength of the rye. A pure gustatory delight, it lingers with notes of tobacco. The empty glass is extremely fruity (raspberry, strawberry, blackcurrant) and spicy (nutmeg).
The brand

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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