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VULSON

VULSON

Name: VULSON
Brand: Domaine des Hautes Glaces
SKU: 1021970
Price: 56.0 EUR
Availability: InStock

43% VOL.

BIO & REGENERATIF

COCKTAIL

SINGLE RYE (100% SEIGLE)

Notes

A rye eau-de-vie as an ode to a grain that is emblematic of our 'high country', but also of the world of spirits. A concentration of flavours and a depth of texture that will delight the taste buds of spirits lovers. A racy character to elevate any mixologists' creations. It is also a tribute to Doctor Pierre Vulson de la Colombière, who in 1638 praised the waters gushing from the volcano shaped mountain which now bears his name. It was on this land that the Hautes Glaces farm was established, and it is these springs that now feed the distillery to create VULSON.

Tasting notes

Preparation notes

Tasting notes

Fruity Smoking Tasty Earthy

Tasting recommandation

Drink it on its own or as a cocktail, depending on your mood and creativity: a small glass in front of an open fire, a reinterpretation of the highball or the Manhattan... It's up to you to see (and to drink!).

A recipe idea from Dimitri Baup for practitioners: "La Vulsonade".

-5 drops of Antesite Lime Grapefruit

- 5cl of Vulson

- 11cl Socrate ginger beer

Serve over ice. Garnish with a sprig of fresh rosemary.

COLOURLESS

Nose

Pétrichor: the smell of earth after rain. Vulson's nose has a fresh volatility, a juicy fruitiness and an earthy smoke that anchors us to our soil!

Mouth

The texture on the palate is soft and oily at the same time. Like a pendulum it sways between fruity touches, root juices and beautiful bitterness. Then a swirl around rye, its umami, and its baker's sapidity, ripe plum, notes of gentian, agave and liquorice that blend into a harmonious whole: the taste of our intention.

Finish

A wave of malt and surging spices. The palate flirts with pepper and the ever-present reminder of vegetal and smoky notes (braised hay, lapsang souchong tea). A score full of character. Taste a few drops of Vulson one evening and you'll tell yourself that you'll have time to get bored later on.

Preparation notes

Grain

100% Rye (malted). A local variety known as "Caroasse".

Malting

In-house recipe.

Mashing

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

Fermentation

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

Distillation

Wood-fired triple distillation in 25 hectolitre pot still.

Ageing

Rested in a neutral container (stainless steel & amphora).

Reduction

Gradually topped up with water over the years to reach a final degree of balance of 43°.

If Vulson has this distinctive depth, this power to thicken the world, it is because it is the result of constant attention and singular techniques.

First and foremost, we use an old variety of rye that is highly reputed in our mountain regions for its baking and aromatic qualities. A cultivar that is passed from farm to farm and produces the great bread of the mountain farmers. To get the very best out of it, we have developed mashing, fermentation and distillation techniques adapted to this variety: time, temperature and cutting points are adjusted at each stage.

But it's also time that does its work. Vulson is a cellared eau de vie. It is the result of a blend of eaux-de-vie, some of which were distilled 8 years ago and now rest alongside our whisky casks. This is not 'ageing' - a term reserved for maturing in wood - but 'resting', because we use neutral containers (stainless steel vats, amphora) that are inert: the eaux-de-vie breathe and evolve with the seasons. It's a well-deserved "rest" that's necessary for the balance of flavours to blossom.

During the blending, Vulson is gradually reduced to 43% vol., its degree of balance and optimal flavour.

COMPOSITION

Volume of serve (ML of final product)	Per 10 g alcohol (28,4 ml serving)	Per 25 ml Serving
Alcohol (g)	33.9	8.5
Calories (Kcal) (KJ)	237 984	59 246
Fat (g)	0	0
Saturated fat (g)	0	0
Carbohydrates (g)	0	0
(of which sugar)	0	0
Proteins (g)	0	0