Sweethog Whiskey Cream

Distillerie de Monsieur Balthazar

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€27,00

France - Auvergne

Capacity: 50 cl

Alcohol content:

<div><span class=" author-d-1gg9uz65z1iz85zgdz68zmqkz84zo2qovvz69zqgz73zub61z88zz85z5z82znz69zhbpz80zz77zz68zz122z86ce6ez81zqe">Handcrafted, creamy, and balanced whiskey cream.</span></div>

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Sweethog Whiskey Cream, 50cl

Distillerie de Monsieur Balthazar

We looked for it for a long time, we finally found it, and we are really happy. The goal was to find a creamy whisky that would hold up and meet our high standards in terms of taste and respect for the terroir. We didn't want something too mild or too sweet—we wanted creaminess, flavor, and distinction. This creamy whisky ticks all the right boxes: artisanal production, character, taste, elegance, indulgence, and originality. We had to turn to the Auvergne region, the strong personality of its terroir, and the proximity of the Tronçais forest, whose oak trees have been used for centuries to make the finest ship masts and the finest barrels for maturing wines and spirits. Sweet Hog (" Sweet Hedgehog, the distillery located in Hérisson, in the Allier region) is made from the house's Hedgehog whisky, cream, coffee and chocolate. It's delicious, we want to say ravishing (in moderation). The balance of taste is marvelous: not too sweet, very fragrant, a little creamy and comforting drop to drink on its own, very cold, to use in mixology (vos White Russian and other Alexandra will thrill with happiness, see our recipes) or on desserts.
RECIPES (COCKTAILS)
Hedgehog White Russian
For 1 highball glass: Fill the glass with ice. Pour in 4 cl of vodka, 4 cl of Sweethog whisky cream, 2 cl of coffee liqueur and 2 cl of liquid cream. Stir with a stick and serve.
Hedgehog Alexandra
For 1 whiskey or martini glass. In a shaker filled with ice, pour 4 cl of cognac, 4 cl of Sweethog Whiskey Cream, 2 cl of crème de cacao, and 3 cl of single cream. Shake, serve, and grate a little nutmeg over the glass.
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Monsieur Balthazar's Distillery owes its origins to a theatrical encounter in Auvergne. In Hérisson, in the Allier region, in 1984, Olivier Perrier met James Leva, an American actor from North Carolina, who introduced him to the production of moonshine. author-d-1gg9uz65z1iz85zgdz68zmqkz84zo2qovvz69zqgz73zub61z88zz85z5z82znz69zhbpz80zz77zz68zz122z86ce6ez81zqe h-lparen">(bootleg alcohol or, more kindly, homemade alcohol made with whatever was at hand). The years that followed, until 2000, the year the distillery was officially founded, were devoted to numerous experiments and experiences. Indeed, Olivier was keen not to imitate models from across the Channel or across the Atlantic: he wanted to create a completely original, personal and artisanal spirit, based on the whisky framework: a high-end moonshine, so to speak. For this, he uses local cereals (barley, corn, rye) and oak barrels from the nearby Tronçais forest. Next up will be gin, white rum, aged rum, an aromatic aperitif, a vodka... and a whisky cream that really caught our attention. The house is now in the hands of David Faverot, Olivier Perrier's successor.