S12U23 ★

Name: S12U23 ★
Brand: Domaine des Hautes Glaces
SKU: 1022446
Price: 190.0 EUR
Availability: OutOfStock

10 ans

100% MALT D’EPEAUTRE

110 BOUTEILLES NUMÉROTÉES

53% Vol.

BIO & REGENERATIF

Notes

As the world's oldest organic distillery, S12U23* takes us into uncharted horizons. While the (Anglo-Saxon) whisky world has focused on processing barley, rye, corn and wheat, Hautes Glaces has been inspired since 2011 by a grain forgotten by the spirits world: spelt. Time and patience will then do their work, refining the ardour of this exceptional eau de vie to forge the character of this unprecedented cuvée.

Tasting notes

Preparation notes

Tasting notes

heady wild exotic mountainous

Tasting recommandations

To be enjoyed before the cold weather sets in. When the energy of the sap seeks to gain a little time before the plant rests.

YELLOW STRAW, TOPAZ

Nose

Side by side, sensual affinities between grain, the emanations of meadow flowers and citrus fruit. It's rich, powerful and pleasantly rustic. Rustic because wild carrot flowers and dandelions rub up alongside exotic wisps, developing heady, earthy and very fruity aromas all at once. These sensations lead us to believe that we are in the presence of a whisky with a rural tone. A heady countryside with autumn, as if encased in our new bottle.

Mouth

The evocation of the essence of a sachet of dried flowers left there in the old cupboard gives way to the freshness of a juicy fruit and the sweetness of a sour pear...

Finish

A complex finish for this fairly dry, straightforward whisky. The succession of flavours described unfolds in an orderly style, one after the other. Marked hints of citrus fruit and bitter orange peel tickle the tongue delicately, as if to support vibrantly the spelt and its biscuity bread sensation. This finish also gradually blurs the gustatory boundaries between pear and quince, close cousins in perfect symbiosis in this glass of S12U23*.

Preparation notes

Grain

100% malted spelt, harvest 2012, Climat les Gabert.

Malting

1.2 ton cylinder. Domestic recipe.

Mashing

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

Fermentation

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

Distillation

Distilled in 2013. Double wood-fired distillation. First run in a 25 hectolitre still. Second run in "petite Bertha", our 7hl still.

Maturation

Ex-Cognac cask

Reduction

Gradually topped up with water over the years to reach a final degree of balance of 53°.

The ancestor of wheat, and the first cereal to be known and domesticated by man, spelt is the cereal of choice around the Mediterranean. Forgotten by the milling world until a handful of bakers brought it back into fashion in the early 2000s, and non-existent in the world of spirits, it was enough to make us want to plant a few hectares of it in 2011 to explore its potential for whisky! At a time when we were creating the world's first organic whisky farm in the heart of the Southern Alps, there was plenty of material here, as rich in symbols as in aromas!

The ardour of the exception deserved that we be patient before letting you discover this UFO. After 10 years maturing in a very old Cognac roux, it's time for a small bottling (110 numbered bottles + 23 reserved for our cellar) that shakes up whisky codes and lets us foresee other fields of possibilities.

COMPOSITION

Volume of serve (ML of final product)	Per 10 g alcohol (28,4 ml serving)	Per 25 ml Serving
Alcohol (g)	11.88	10.45
Calories (Kcal)	83.16	73.2
Fat (g)	0	0
Saturated fat (g)	0	0
Carbohydrates (g)	0	0
(of which sugar)	0	0
Proteins (g)	0	0