Producer: Ergaster Distillery

He produces 100% French whisky and gin by promoting eight artisanal trades: farmer, maltster, brewer, cooper, boilermaker, distiller, cellar master, and blender. His maturation methods, identical to those of French dark spirits such as cognac or Armagnac, use reused barrels that have contained various spirits and French wines.

Organic barley grown in the Hauts-de-France region is the only grain used for whisky production. After harvesting, the barley is dried in a silo, then rehydrated and germinated at 20°C in a humid and aerated environment: it then becomes malt, the raw material for whisky. The method of drying the malt determines the taste: damp peat smoke produces a peaty whisky, while drying in dry air produces a "natural" taste. The malt is brewed by the Uberach brewery in Alsace: crushed, then macerated in hot water, it develops fermentable sugars. The resulting sweet infusion is fermented, then distilled in an open-fire still from the Stupfler brand, a company with the "living heritage" label. This production chain, enhanced by aging, results in exceptional, chiseled beverages, with a great aromatic richness and entirely made in France.