Ex-professional ballerina turned world whisky explorer, Allison Parc met a third generation Cognac producer who had recently distilled a single malt at his distillery in the heart of Cognac, France. Most of this whisky had been aging three to four years in new French Limousin oak barrels.
Allison and the distiller collaborated for the next 3+ years to refine the aging spirit and add to the barrel stock. In a stroke of genius, they incorporated the house’s used Cognac casks into the mix, which ultimately kickstarted the finished product that is Brenne Whiskey.
Brenne is all about the terroir in whisky. 100% organic seed to spirit, the barley grows on the farm where the distillery resides.
The first single malt in the word aged exclusively in French Limousin Oak and Cognac casks, Brenne Estate Cask is twice-distilled in a copper alembic still, and aged for a minimum of six years. The whisky has perfumed fruit and French patisserie aromas with creamy and complex sugar notes of rich creme brûlée and burnt caramel. On the palate: notes of banana, tropical fruits, and warm spices like cinnamon and clove.