Free delivery in Metropolitan France from €80 of purchase

Whisky Organic Collection – 70cl – 42%

42% alc. by vol.

49.90 

This whiskey is the first certified organic single malt produced in Rozelieures. Result of a double maturation in traditional barrels of the distillery then in ex Burgundy wine barrels, this whiskey is distinguished by its finesse and its delicate notes of red fruits.

Free shipping to the metropolitan France for all orders over €80

Alcohol abuse is dangerous for your health; consume in moderation. The sale of alcohol to minors is prohibited. Alcohol should not be consumed by pregnant women.

caractéristiques

Nose

All in greediness, it opens with notes vanilla, white-fleshed fruits. He is evolving then on a touch of brioche.

Palate

Unctuous and rich, the mouth is marked by subtle notes of caramel and beautiful notes of red fruits.

Finish

Long it develops on the sweet spices and cereal.

FÛTS *

Ex Cognac
Ex fût de cognac
Ex fût de vin rouge

Nose

All in greediness, it opens with notes vanilla, white-fleshed fruits. He is evolving then on a touch of brioche.

Palate

Unctuous and rich, the mouth is marked by subtle notes of caramel and beautiful notes of red fruits.

Finish

Long it develops on the sweet spices and cereal.

*Liste non exhaustive

From earth to glass

  • Made in France, in Rozelieures
    From the earth to the glass, we take care over every step of the production process to offer you a quality whisky.
Whisky Rozelieures Distillerie Lorraine

to go further

What is peat?

Peat is a fossilized organic material found in peat bogs, humid, oxygen-deficient environments. It is the result of the accumulation and partial decomposition of plant life, a process that takes thousands of years to form, resulting in the formation of a brownish to blackish substance.
In whisky making, peat plays a vital role during malting. After barley germinates, it is crucial to halt this process by drying the grains. This is achieved by burning peat, releasing a dense smoke rich in phenolic compounds that permeate the drying barley, giving the whisky its distinctive smoky aroma.