Domaine des Hautes Glaces is a French farm-distillery located at an altitude of 896 metres, in a building built 400 years ago by a mysterious local alchemist. It is the first French distillery to try to be self-sufficient in its cereal supply (which is not yet fully the case), and to work on a separate plots of land. Recently bought by the Remy Cointreau group, Fred Revol’s distillery is expanding and has more than doubled its production capacity. Produced from a variety of rye grown on the Les Gabert plot at an altitude of 1,000 m, this whisky undergoes a long fermentation (one week) using natural yeasts.

Revealing very natural rye flavours and aromas, this version wonderfully illustrates the quality of work designed above all to promote the concept of terroir. And, as Frédéric Revol, founder and master distiller of Domaine des Hautes Glaces, put it so well, “it’s not enough for a whisky to be good, it needs to be good for the mind too”.