Before they started producing whisky, the Everts couple made their mark in the beer business. In 1996, they successfully set up the Brasserie SainteColombe. It wasn’t until 2010 that Henri began the first distillation trials with a bouilleur de cru. In 2015, he acquired a still designed by a Nantesbased manufacturer that had ceased operations 50 years earlier (COYAC). This still, initially dedicated to fruit distillation, is capable of producing a double distillation in a single load. The second whisky selected for the Version Française range is a single malt matured in an ex-white wine cask before further ageing in an ex-bourbon cask.

Profile: Fresh and elegant.