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R18P23 ■

R18P23 ■

47% VOL.

BIO & REGENERATIF

PARCELLAIRE (MONT AIGUILLE)

SINGLE RYE (100% SEIGLE MALTE)

Notes

With Epistémè R18P23, we invite you to explore the influence of parcels and microclimatic effects on a 100% malted rye whisky. With the cuvée SQUARE, nothing about this cuvée is fundamentally different from its twin, with the exception of the plots where the rye needed to make it was grown. This expression came from the foot of the Mont-Aiguille cliffs, in limestone scree fed by the run-off waters of the Vercors and their sediments.

Tasting notes

Preparation notes

Tasting notes

aerial cereal grower mineral smoked racy

Tasting recommandation

To enjoy its delicacy and character, serve at room temperature (17-20°C). To be enjoyed on its own or as part of a comparative experience with its fellow explorer and twin R18P23 ●.

THE COLOUR OF THE HARVEST

Nose

Rye fields in full view. With Mont-Aiguille in the background like a regional totem. The nose suggests a direct, racy, fluid trajectory, a sober, solid architecture. Romane, in a way.

Mouth

We are presented with the very essence of the grain. This is an alchemist's whisky, because the original taste of rye in its purest essence flows through our glasses. Alchemy because the fire of distillation and the raw material from one of our parcel selections are present. A whisky, a map, a secret touch. This smooth, smoky, mysterious rye whisky takes us on a journey to the heights of openness and purity, which are nonetheless highly unique.

Finish

Delicate is a style. A rye that's all ether, with dual feeling of lightness and intensity. And the elements: our plots, the fire of the stills, the coolness of our mountains, the waters of Cornillon: the nuanced strength of our spirits.

Preparation notes

Grain

100% rye (malted). Local "Caroasse" variety. Grown organically by Christian Corréard. Harvest 2018. "Mont Aiguille" plot.

Malting

In-house recipe.

Mashing

3-water brewing according to the principles of the tea ceremony.

Fermentation

Prolonged fermentation (140h), inoculated with natural sourdough.

Distillation

Distilled during the summer of 2019. Double wood-fired distillation in 25 hectolitre pot still.

Ageing

This whisky has been matured twice, first in ex-Cognac casks, and then in 'feuillette' casks, small casks (112L capacity) made of mixed oak (composed of staves of different varieties of origin), which have only been used for our whisky (especially the Minimus vintage).

Reduction

Gradually topped up with water over the years to reach a final degree of balance of 47°.

The 2 expressions of R18P23 are almost twins: they are both Single Rye (100% malted rye) produced from two separate batches of rye processed using identical production techniques. Each of the 2 batches was malted, mashed, fermented and distilled during the summer of 2019 using similar recipes and under similar conditions. Each of the two batches was harvested at maturity in August 2018 and comes from the same variety of rye, "caroasse", a local variety that we appreciate very much at Hautes Glaces.

The 2 batches of eau-de-vie differ only in their micro-provenance: the plot where the rye was grown. In this expression, we are at the foot of the Mont-Aiguille cliffs, in limestone scree fed by the run-off waters of the Vercors and their sediments. A 6-hectare plot cultivated by Christian Corréard.

This cuvée was matured twice. First matured in Cognac casks, it was then placed in 'Feuillettes', the same 'Feuillettes' that had initially housed our other batch, the mirror expression of this exploration into the effects of the plot, which comes from the 'Vulson' climate at the Hautes Glaces farm.

R18P23 embodies the taste of terroir and the subtle effects of climate on our whisky.

COMPOSITION

Volume of serve (ML of final product)	Per 10 g alcohol (28,4 ml serving)	Per 25 ml Serving
Alcohol (g)	37.1	9.27
Calories (Kcal) (KJ)	260 1075	65 269
Fat (g)	0	0
Saturated fat (g)	0	0
Carbohydrates (g)	0	0
(of which sugar)	0	0
Proteins (g)	0	0

R18P23 ■

Notes

Tasting notes

Tasting recommandation

THE COLOUR OF THE HARVEST

Nose

Mouth

Finish

Preparation notes

Grain

Malting

Mashing

Fermentation

Distillation

Ageing

Reduction

COMPOSITION

EPISTÉMÈ, LA COLLECTION EXPLORATOIRE