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Whiskey Twelve Almandine single malt 48° 50cl
It was in Laguiole, a small town in Aubrac in northern Aveyron at an altitude of 1000 meters, that the twelve friends decided to found their own whiskey distillery. They installed the brewery and the still in the old presbytery of the village: the Presbytery of the Angels. Shortly after, they transformed the former Laguiole convent into an aging cellar.
The presbytery was reinforced more than 300 years ago on the hillsides from the stones of the defensive fort of Laguiole. From there there is a panoramic view which will allow you to admire the main high points of Aubrac and which will offer you an unobstructed view of the village.Reminder of the volcanic origin of the region, very beautiful basalt organs border the Presbytery. The presbytery was occupied until 2004. Risking abandonment, the place seemed obvious to the 12 friends who set up the brewery and distillery there. Some aging barrels can be found in the attic and in the cellar of the presbytery.
Aging 36 months in a humid cellar, Aged in different barrels of rums, of different sizes and ages
Sweet and harmonious aromas like vanilla with hints of ripe fruit, apple and cherry.
STUFFY :The attack on the palate is soft and pleasant with remarkable aromatic breadth. A very harmonious set of notes of vanilla and exotic fruits (pineapple). This rum is sweet but complex at the same time.
FINAL: The finish is long on spices, dried fruits and butter.
Whiskey black bottle 70 cl 40°
Natural peat (earth, heather), spicy, smoky, balanced. Nose: At first malty, it then releases a nice smoky and peaty power. Mouth: Powerful, deep attack, then it settles with force on a smoky register, a little phenolic but without excess. The body is round, mellow, lining the palate well, and enhanced by some spices, in a tannic tone, well wooded. Color: Light amber. Finish: The power continues through to the finish, with remarkable persistence long after the sip has been swallowed. A perfect digest of Islay peat, ranging from perfect vegetal to smoky maritime, and therefore an introduction to the island's malts... for those who don't know them yet, but also for those who already love them.
YELLOW CHARTER
Manufacturing by the Monks.
Ingredients: alcohol, sugar, water, vegetable substances including sesame seeds.
130 Plants are essential to produce Chartreuse liqueurs: they are listed in the manuscript that Marshal d'Estrées gave to the Chartreuse Fathers in 1605. Only three brothers, designated by their Order, know the name and have learned how to blend and distill them. . They alone hold the secret which makes it possible to obtain naturally, by maceration of certain plants, the green and yellow colors, famous without the whole world. The brothers also take care of the slow aging in oak barrels: the liqueurs gain that perfection which has made their reputation.
Whiskey Ben Nevis 10 Years Single Malt Highland Scotland 46°70cl
Ben Nevis is a distillery located west of the Highlands, it belongs to the Japanese company NIKKA.
The latter is aged for 10 years before being bottled.
COGNAC JEAN FILLIOUX FAMILY RESERVE 70CL 40 °
Jean Fillioux is one of those small family houses that have successfully defended for decades their upscale niche with the same authentic Cognacs, striving to produce "masterpieces" in a centuries-old tradition and always applying with patience and love, to offer lovers of old and very old eaux-de-vie.
Whisky big peat, 12 years blended islay malt, scotland 70cl
This creation of the Laing brothers is made from the most famous single malts of the island of Islay including: Bowmore, Caol Ila, Ardbeg, Port Ellen we offers charred oak, chimney smoke, tar as well as ash smells.
Big Peat is everything Islay is in a bottle.
A gourmet combination of fresh fruit, brought to maturity, associated with pure agricultural cane juice, traditionally distilled respecting the AOC. The final operation, which consists of macerating our fruits according to our recipes and our know-how, will allow you to taste a fresh and tasty Ti'Arrangés de Ced '.
Description: Single maceration mono fruit, Pineapple Victoria is enough to itself. It comes exclusively from the island of Reunion.
Composition: Martinique AOC agricultural rum, Victoria pineapple, Cane sugar syrup, Bourbon vanilla from Madagascar
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