Whisk[e]y

Kornog is a peated French single malt produced by Celtic Whisky Distillerie at Glann Ar Mor on the northern coast of Brittany. Distilled in traditional copper pot stills and matured near the sea, it combines expressive peat smoke with the distillery’s distinctly maritime character. The whisky is bottled without chill filtration or added coloring.

Aromas of fragrant peat smoke, sea air, vanilla, and ripe orchard fruit lead into a rich, layered palate. Notes of malt, citrus, peppery spice, and earthy smoke are balanced by a subtle coastal salinity and supple texture. The finish is long and smoky with lingering fruit, spice, and mineral notes.

Glann Ar Mor is an unpeated French single malt produced by Celtic Whisky Distillerie on the coast of Brittany. Distilled from Maris Otter barley using traditional copper pot stills, it is matured in bourbon barrels near the sea, bottled at 46% alcohol, and released without chill filtration or added coloring. Its coastal maturation and traditional production give the whisky a distinctive combination of malt richness and maritime character.

Fresh aromas of honey, vanilla, malt, and orchard fruit mingle with subtle floral and coastal notes. The palate is rounded and silky with apricot, sweet grain, gentle spice, and a delicate saline quality. The finish is long and refined with lingering vanilla, fruit, and refreshing maritime notes.

The intense nose reveals empyreumatic notes that evoke both ashes, toast and moka. Subtle touches of spices (cinnamon, nail clove) and liquorice reinforce its complexity.​

The mouth is thick, mellow and oily. Its salinity gives it a fresh and harmonious balance. Its structure is coated thanks to its elegant tannins.

The finish is long and persistent on aromas peat characteristics.​

The Meyer’s whisky is a mash of wheat and malted barley from the Champagne region and malted barley. The phase of malting the barley is entrusted to La Malterie du Château in Belgium, one of the oldest malteries in the world. Then the wheat and malted barley mash is brewed at an Alsatian brewer, Brasserie Saverne, who practices this technique for beer.

The distillation process is typical of the Highland scotch whiskeys: double distillation and made in distillery copper stills, at the Meyer’s Distillery. This blend superior is aged for a minimum of 7 years in former Sauternes cask from one of Bordeaux’s top estates, Château Doisy Daene.

Notes include apricot marmalade, orange blossom honey, kumquat, vanilla custard, white pepper, roasted almond and a thread of smoke. The palate is seamless and supple and just as inviting as the effusive aromas.

Slightly peated French triple malt whisky. Powerful and expressive, the nose reveals the slightly smoky malt blends as baked apples begin to dance across. The nose evolves with subtle spicy hints of cinnamon and nut-meg, mingling with the beguiling class coming from a long ageing, with touches of orange peel and roast pineapple. The taste evokes the texture and richness of walnut oil. It is full and robust thanks to its gently salty freshness. Primary aging includes three to five years in French oak casks, with a secondary post-blend ageing in old Calvados casks.