Once again we’re off to Jura, but for once, we’re here to discover the craft brewery founded by Bruno Mangin in 1994, making it a pioneer in the region... and France in general, at a time when the beverage failed to find the same popularity it enjoys today.
These days it produces some 15 beers released in two different ranges, Rouget and Abbaye de Beaume-les-Messieurs. Originally embarking on the adventure alone, he now employs some 20 staff with whom he shares his passion (through a large number of tastings) and his desire to work by hand. “It’s the brewer who is in charge, machines are just a tool,” the site explains. Today, four brewers work together to produce some 30,000 hectolitres of beer every year.
After a first distillation by a home distiller in 1999, Mangin decided to move into whisky production. In 2002, the brewery was moved to Bletterans in the Jura department of France. After buying its first (Armagnac-style) still in 2010, it was then equipped with a Holstein still in 2017, which it uses to produce malt whisky, bourbon and rye.

A Rouget de Lisle French whisky distilled in 2007 and bottled in 2016, matured in a 228-litre Vin Jaune cask. A limited edition of 144 bottles.