French whisky is indeed a fascinating and growing category within the world of whisky. While it may not be called “French Scotch” as Scotch whisky can only be produced in Scotland, French whisky is gaining recognition for its unique characteristics and craftsmanship.
One of the prominent distilleries producing French whisky is Glann ar Mor, located in Brittany. I had the chance to visit this distillery a few years ago and was impressed by their dedication to using traditional methods and local ingredients. The distillery sits right on the coast, and they believe that the maritime influence contributes to the distinct flavor profile of their whiskies. They use organic barley, traditional pot stills, and age their whisky in a variety of casks, including ex-bourbon, sherry, and locally sourced oak casks.
Another notable distillery is Warenghem, also located in Brittany. They have been producing whisky since the late 1980s and are known for their Armorik range. What struck me about Warenghem was their commitment to experimentation and innovation. They have released limited edition expressions using different types of casks, such as Breton oak and French cider casks, which add unique flavors to the whisky.
Moving to the Champagne region, we find Guillon, a small distillery producing French whisky. They are known for their range of single malt whiskies, which are aged in a variety of casks, including ex-wine and ex-cognac casks. During my visit to Guillon, I had the opportunity to taste their whiskies and was impressed by the depth and complexity they achieved.
In Lorraine, Grallet-Dupic is making its mark in the French whisky scene. Located in the heart of the region, this distillery focuses on using local ingredients, such as barley, wheat, and rye, to create their whiskies. They also experiment with different types of casks, including French oak and ex-wine casks, to impart unique flavors to their spirits.
It's worth mentioning that there is also a unique type of French whisky called buckwheat whisky, produced by Distillerie des Menhirs in Plomelin, Brittany. Buckwheat, or “sarrasin” in French, is a grain commonly used in Brittany cuisine, and Distillerie des Menhirs has harnessed its distinctive flavors to create a range of whiskies. I had the opportunity to try their buckwheat whisky, and it was unlike anything I had tasted before, with a rich and earthy character.
While French whisky may not be referred to as “French Scotch,” it is a category that is gaining recognition for its quality and diversity. Distilleries like Glann ar Mor, Warenghem, Guillon, Grallet-Dupic, and Distillerie des Menhirs are pushing the boundaries of what French whisky can be, using local ingredients and traditional methods to create unique and flavorful expressions. So, if you're a whisky enthusiast looking to explore something different, French whisky is definitely worth exploring.