Double distillation under fire wood. 46 months in French Oak Barrels. No cold filtration, no additives. The colour and the alcohol percentage are completely natural.
Nose: Gourmand, croissant pastry with a touch of spices and ginger
Taste: The sharp attack gives way to a creamy body (gingerbread, grapes, Kougloff ) then moves towards more saline tones (olive bread) and zesty (lemon, ginger)
Over All: Long and full-bodied in the same ambiance. The empty glass brings back its origins: the rye, the mountain smells (gentian, caraway) and yellow wine (Walnut tart)
The Domaine des Hautes Glaces is one of the few distilleries that grows and processes its own grain. Probably the smallest and one of those where the products of which are fully certified in organic farming, which uses as the main source of energy, renewable and local energy sources. The single malt is very much a 'whiskey of the earth,' every choice is determined by their vision of terroir, based on a reinterpretation of local know-how, they aim to create single malt that magnify the rich and aromatic typical grain of their mountains. They work different cereals, the traditional cereal barley Scotch whiskey and rye, used in North America (Rye whiskey). The crops are planted at an unusually high altitude stressing the plant, lowering the yields but concentrating and complexing the aromas. These cereals grown in organic farming by the partners of the Estate, there, are then transformed, brewed and then double distilled in their small pot stills. The distillates are then crafted white or put into French oak barrels and kept in the privacy of their cellars so that they become rounded, more complex and become quietly the best of themselves.