Vive le Dram! 🥃
This week, we trade the shamrocks for seaside cliffs and Cognac country—we’re head to the Land of Love, France, where whisky is rewriting the rules. On this episode of Whiskies of the World, Aaron and Gavin dive into the rise of French whisky and why it’s no longer just “the country of wine and brandy.”
From the Celtic soul of Brittany to innovative cask experimentation, French distillers are blending tradition with bold creativity. The boys break down how France’s wine and Cognac past is creating a whisky future. But how does that future compete with all that history.
Because history—and a little revolution—is always better with a dram in hand.
Gavin’s Pour: Bellevoye Green (43% ABV)
Aaron’s Pour: Armorik Double Maturation (46% abv)
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1 Comment
I lived in France for a year and never encountered 'French toast' or onion soup. I did eat fries, but they were invented in Belgium.
I do like Armorik, but Warenghem are bullies – a bit like a French version of Diageo…
If you get the chance: try Glann ar Mor/Kornog, Eddu and/or G. Rozelieures.
I'd much rather drink Volvic or Vittel water (or even Evian) than Perrier. But my other French beverage has to be Armagnac (closely followed by Calvados – for which I once picked apples – and Cognac; Swiss absinthe is better than French, so that doesn't quite make the list…).
Chin-chin is actually Chinese in origin and more used in Italy (spelled 'cin cin') than France. "Salut!" would be more usual.