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R16P24 ■ Square

R16P24 ■ Square

202本限定

アルコール46%

オーガニック & 再生可能

シングルライ麦（ライ麦麦芽100%）

区画：ガベール

Notes

R16P24 is a single rye (caroasse variety) harvested in 2016 and aged for six and a half years in cognac barrels. Cuvée R16P24 ■ is fundamentally identical to its twin R16P24 ●, with the sole exception of the plot where the rye used for its production was grown. This rye plot is located 11 km from the distillery in Clérieux, on clay-loam soil containing moraine scree, on land owned by brothers Thierry and Eric Ailloud-Perraud.

Tasting Notes

Manufacturing method

Tasting Notes

Rustic smoky herbaceous outspoken bitter

Serving Suggestion

To fully appreciate its taste and characteristics, it is recommended to enjoy it at a slightly warmer temperature (17-20°C). It can be enjoyed on its own or compared with R16P24 ●, which it pairs with in this exploratory collection.

Pale Gold

Nose

A full-bodied journey through rye fields, the aroma suggests a straight, smooth, and flowing path. It's a solid composition without exaggeration.

Taste

The crispness of rye, its smoothness, minerality, and pure smokiness are condensed in the first sip. The rye fully reveals its straightforwardness! Showing botanical notes, a drink celebrating alpine flowers evokes the power of this spirit's origin, namely the undulating hills and elevation.

Finish

A restrained rye whiskey. Nothing disturbs the smoothness of this whiskey. A light and pleasant bitterness appears in the aftertaste. We modestly agree with the assessment of our rye whiskey as having an unconventional taste.

Manufacturing method

Grains

100% rye malt. Local variety "caroasse". Produced by Thierry and Eric Ailloud-Perraud from the Gabert farm using organic and regenerative agriculture. Harvested in 2016 in the "Gabert" plot.

Malting

Our own recipe.

Mashing

Brewed according to the principles of the tea ceremony, with three additions of brewing water.

Fermentation

Long fermentation (140 hours).

Distillation

Distilled in 2017. Twice distilled over direct wood fire. First distillation in a 2,500-liter still. Second distillation in a 700-liter haute glace still "petite Bertha".

Aging

Ex-Cognac barrels.

Reduction

Gradually reduced over several years to reach a final balance of 46% alcohol.

R16P24 ■ is a single parcel whisky made from rye grown at the "Gabelle" farm. This field belongs to Thierry and Eric Ailloud-Perraud, brothers who run a 100-year-old family farm in Claire, 11km from the distillery, on morainic, stony, clay-loam soil. This is a Japan-exclusive cuvée, limited to 202 bottles.

COMPOSITION

Volume of serve (ML of final product)	Per 10 g alcohol (28,4 ml serving)	Per 25 ml Serving
アルコール（グラム）	36.3	9.07
カロリー（Kcal) （キロジュール)	254 1053	64 263
脂質（グラム）	0	0
飽和脂肪（グラム)	0	0
炭水化物（グラム）	0	0
(うち糖質）	0	0
タンパク質	0	0

R16P24 ■ Square

Notes

Tasting Notes

Serving Suggestion

Pale Gold

Nose

Taste

Finish

Manufacturing method

Grains

Malting

Mashing

Fermentation

Distillation

Aging

Reduction

COMPOSITION

EPISTÉMÈ, THE EXPLORATORY COLLECTION