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Cognac or whisky? Why not both..? More info
At the end of a special dinner, do you tend to offer your guests a spirit? A whisky or perhaps a cognac? Well this Ugni Blanc whisky is a wonderful blend of these two spirits and is a must-have for such occasions. It was distilled at the Hepp distillery in Alsace before travelling just a few kilometres to meet the refinery owned by Aymeric Roborel de Climens. All the whiskies are matured for 3 to 4 years in new barrels before being transferred to old cognac barrels for 6 to 18 months. This is when the whisky takes on its unique identity. The choice of barrel isn’t made randomly, this is a cognac produced on a family property of 125 hectares in Grande and Petite Champagne. This whisky carried notes of vanilla, cacao and hazelnuts as well as prune and mild tobacco.
Whisky Ugni Blanc du Château Montifaud A.Roborel de Climens (50cl)serve at a temperature of 6°C.
Peak: To drink
At the end of a special dinner, do you tend to offer your guests a spirit? A whisky or perhaps a cognac? Well this Ugni Blanc whisky is a wonderful blend of these two spirits and is a must-have for such occasions. It was distilled at the Hepp distillery in Alsace before travelling just a few kilometres to meet the refinery owned by Aymeric Roborel de Climens. All the whiskies are matured for 3 to 4 years in new barrels before being transferred to old cognac barrels for 6 to 18 months. This is when the whisky takes on its unique identity. The choice of barrel isn’t made randomly, this is a cognac produced on a family property of 125 hectares in Grande and Petite Champagne. This whisky carried notes of vanilla, cacao and hazelnuts as well as prune and mild tobacco.
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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