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It's the aromatic Rolle grape that brought the refiner to age this whisky in barrels straight from Provence. More info
It’s been a year since Aymeric Roborel de Climens founded his 100% French whiskey refinery. His main project is to reveal the character of his whisky by using barrels formerly used for maturing wine, meaning that the grape varieties infuse their qualities into the wood. This cuvée is named after the Rolle grapes from Château Sainte Marguerite, a cru classé in the Côtes de Provence. This grape variety is especially aromatic with notes of grapefruit and white flowers. After spending 3 to 4 years in new, French barrels, the whisky is transferred to the wine containers to be refined. Upon opening this bottle, you’ll find it gives off notes of white flowers, lychee, toast and even vanilla. This is a flavoursome and silky whisky to be sipped pensively.
Whisky Finition Rolle du Château Sainte Marguerite A.Roborel de Climens (50cl)serve at a temperature of 6°C.
Peak: To drink
It’s been a year since Aymeric Roborel de Climens founded his 100% French whiskey refinery. His main project is to reveal the character of his whisky by using barrels formerly used for maturing wine, meaning that the grape varieties infuse their qualities into the wood. This cuvée is named after the Rolle grapes from Château Sainte Marguerite, a cru classé in the Côtes de Provence. This grape variety is especially aromatic with notes of grapefruit and white flowers. After spending 3 to 4 years in new, French barrels, the whisky is transferred to the wine containers to be refined. Upon opening this bottle, you’ll find it gives off notes of white flowers, lychee, toast and even vanilla. This is a flavoursome and silky whisky to be sipped pensively.
Aymeric Roborel de Climens is proud to say he crafts French whisky. He knows the world of wine, having worked as an oenologist for various Bordeaux châteaux such as Haut Maurac, Haut ballet, Clos Fourtet and Château de Sours. His current project is the crafting of whisky in barrels formerly used to age Sémillon, Sauvignon, Merlot and Rolle. The entire production process is French, from the barley to the oak barrels and from the brewer to the distillery. The whiskies undergo a double maturation. They are first aged in new oak barrels, bringing volume and flavour. Then the refining takes place to bring out the real identity of the whisky, a process that lasts 6-18 months. Aymeric carefully selects the châteaux and domains that provide his precious barrels. Each of the 6 cuvées he currently sells is unique. And he has some new projects up his sleeve, so he's an entrepreneur to watch!
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