FRENCH WHISKEY

Scotland remains the global reference point for most whisky drinkers, but new categories are appearing that are taking root, such as French whiskies, which are also part of the trend that is seeing drinkers look more favourably on local products. With more than 80 distilleries making whisky, the French are definitely imposing a style and are most probably on their way to taking a leading role in whisky production.

In order to understand the plausibility of such a scenario, it is useful to recall what whisky is and what its production requires, which may be enough to understand the assets that France has for the production of this spirit. First of all, the raw material: cereals, especially barley, are the core ingredient from which whiskies are produced. France is the leading producer of malting barley in the European Union and the leading exporter of malt in the world: of all European countries, France has the largest quantity of barley available for the production of malt whisky.

Next up, the oak casks. Some French whiskies are aged in new barrels, like American Bourbon; others, as is common practice for Scotch, are aged in used barrels – in other words, those that have already been used to age other wines or spirits. In either case, France has no shortage. Its coopering industry is well geared up to produce new-oak casks from locally grown oak, while those used in the vineyards of Burgundy, Bordeaux or in the production areas of Cognac and Armagnac are also up for grabs.

VARIOUS FRENCH WHISKIES

At the heart of this growing market is a brand that has already made its mark in the world of spirits: Château du Breuil. Located in the village of Breuil en Auge, in Normandy, the company is renowned for the quality of its Calvados and its Rum Explorer range. At the beginning of this year, it officially added a new spirit to its catalogue: whisky. And this is not just any whisky – it is a range of single malts, born and raised in Normandy.