Archive DOMAINE DES HAUTES GLACES Ceros

DOMAINE DES HAUTES GLACES Ceros 54%

Rye Whiskey, France / Rhone-alpes, 70cl, Ref: 55842

Cette édition limitée du Domaine des Hautes Glaces provient du climat "les Gabert" du Domaine et a été mise en bouteille en Octobre 2017. Ce whisky de seigle a été élevé en fûts roux de vin jaune, qui lui donnent un profil aromatique très atypique.

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Description

Product details

Tasting note

  • Appearance : Automne
  • Nose : Frais et aérien, menthe chocolatée, chocolat pimenté, fruits rouges. En laissant le temps passer, remontent des odeurs de sous bois et de bâton de réglisse.
  • Palate : L'attaque d'abord racinaires et céréalière devient pain aux olives puis gourmande : caramel au beurre salée, tarte aux noix.
  • Overall : Longue et douillette, tout en chaleur et en douceur.
The brand
lazyload

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.

lazyload

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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