New Spirit, France / Rhone-alpes, 70cl, Ref: 869

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Tasting note

  • Appearance : Or à reflets verts.
  • Nose : Puissant, affirmé. La vivacité du distillat est aux premières loges. Une fois traversé le fossé qui nous sépare du champ d’orge, se trouve : l’orge maltée avec des fruits confits, des agrumes et de la pâte d’amande.
  • Palate : Nette, vive. D’une noble rusticité, l’orge maltée est reine et chargée d’émotions. On admire son caractère juvénile. Libre, elle est lâchée comme dans un jeu de quilles. Des notes de cendres et de vanille permettent de la suivre dans le chemin qu’elle s’est tracé.
  • Overall : Longue, ferme. Plus que jamais, l’orge maltée règne. Elle se fait balsamique (eucalyptus, pin) et légèrement médicinale (camphre). Expressive, elle se prolonge sur le fond d’artichaut et le chocolat noir. La rétro olfaction est citronnée et le verre vide… malté.
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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