Lift the veil on what lies behind the name whisky
Manufacturing secrets from a French know-how, the art of tasting or even the choice of whisky according to the event, listen and let the world of malt whisper its confidences to you…
Do you want to revise your English? It’s a good thing, it’s a must to understand French whisky.
Have you ever looked at the label of a French whisky? If this is the case, you may have noticed that, even on bottles bearing the tricolour cockade, English mentions abound.
It is today that the title of this blog takes all its meaning. To understand what goes on behind the scenes of malt, you need to take a closer look at what goes on in the malt house. Malt factories are, by definition, factories where malt is prepared.
Certain characteristics brought by drying are extremely sought after by certain end consumers: who doesn’t know a great lover of smoked or peated whisky in his or her circle? Perhaps you, the reader, are too?
From whisky to oyster, there is a world of difference? But on closer inspection, the distance between the small Breton SME Huîtres Legris and the House of Benjamin Kuentz is not so great.
Brewing is a key step in the making of a whisky as it prepares the grains for FERMENTATION and thus transforms the sugars into alcohol.
What could be more typically French than a cheese accompanied by a good wine?
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