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R15C25 ■ - Double maturation

R15C25 ■ - Double maturation

47% VOL.

666 BTL

DOUBLE MATURATION

moissons 2015

PARCELLAIRE (GABERT)

SINGLE RYE

Notes

Episteme R15C25 ■ is the first of the twin expressions of the R15C25 exploration, an experiment on the influence of the journey of the same eau-de-vie in two separate series of casks.

Originally, the two R15C25 expressions came from the same single-vineyard, vintage distillate, both whiskies created from the same raw material: rye (Caroas variety), harvested in the Gabert vineyard in 2015 ("R15"). After distillation in July 2016, the distillate underwent two distinct maturation processes, resulting nine years later in two Rye Whisky expressions with specific aromatic profiles.

Epistémè R15C25 ■ has aged in two casks – a process known as double maturation; first in new oak for the initial weeks, then for the following nine years in Cognac casks. These two casks share the same wood type: French oak (Quercus Robur) – characterized by a predominance of coarse grains, which contribute more tannins, structuring the whisky. This first expression unfolds fresh and ethereal notes of spice and dried fruit. Limited edition of 666 bottles.

Tasting notes

Development notes

Tasting notes

Vegetal and Springlike Salted Caramel Menthol and Sichuan Pepper

Tasting tips

Temperature greatly influences the appreciation of the tasting. It is best to keep the beverage between 15 and 20°C, chilling or warming the bottle before opening. The whiskies from the Epistemè collection require taking your time. The aromatic profile evolves in the glass, the complexity of these whiskies is revealed little by little, and the pleasure of tasting is reinvented sip after sip. In this case, we celebrate renewal, the rebirth of life. Rye, a tribute to spring. After a beautiful wild salad of dandelions, lamb's quarters shoots and borage, soft-boiled eggs and bacon, a pairing with a blue cheese made from goat and sheep's milk might surprise you.

BUTTERBUDN'S YELLOW

Nose

The sheer abundance of botanicals is breathtaking. We'll savor this whisky, which evokes the beeswax polish of antique furniture with its patina. A whisky for the occasion, a whisky that reflects the early arrival of spring. Freshly cut herbs, the scent of aromatic stems being sliced and chopped in the kitchen.

Mouth

The satisfaction is immediate! A genial whisky, disarmingly friendly. The feeling of having always known someone who has just entered your life is a delightful sensation. A hint of caramel, a generous, buttery structure, and a green, bison grassy undertone give this whisky a beautiful breadth. The vegetal notes are there to temper the peppery explosiveness of our rye. We're telling you; it's a real character.

Final

The epilogue is a real jolt! First, there's the licorice, but above all, an absolute freshness coats the palate! The icy mint is in perfect harmony with the tingling sensation in the mouth, the energy, and the vibrancy of Sichuan pepper. The last drop of liquid in the glass is cool! Once empty, the glass is imprinted with the full force of the rye. The aroma alone justifies a few moments of introspection.

Development notes

Cereal

100% malted rye. Caroas variety. 2015 harvest, Gabert climate.

Malting

Homemade recipe.

Brewing

Brewed in 3 stages according to the principles of the Tea Ceremony.

Fermentation

Prolonged fermentation (140h), inoculation with natural sourdough starter.

Distillation

Double distillation over a wood fire. First pass in a 25 hectolitre still. Second pass in a 7hl still.

Lifting

Double maturation in large grain French oak barrels: new barrel (medium toast) then red Cognac.

Reduction

Gradual topping up with water over the years to achieve a natural bottling strength of 47°.

Fresh from the still, the classic path for a distillate is to be placed in a single cask where it will rest until bottling as whisky; this is known as a "full maturation" whisky. At Hautes Glaces, the journey is often more unique. Episteme R15C25 invites you to explore the influence of the cellar's journey, resulting in two expressions with distinct maturations, one double and the other triple, each with its own specific flavor profile.

COMPOSITION

Volume of serve (ML of final product)	Per 10 g alcohol (28,4 ml serving)	Per 25 ml Serving
Alcohol (g)	37.0	47.0
Calories (Kcal) (KJ)	260 1076	65 269
Fat (g)	0	0
Saturated fat (g)	0	0
Carbohydrates (g)	0	0
(of which sugar)	0	0
Proteins (g)	0	0

R15C25 ■ - Double maturation

Notes

Tasting notes

Tasting tips

BUTTERBUDN'S YELLOW

Nose

Mouth

Final

Development notes

Cereal

Malting

Brewing

Fermentation

Distillation

Lifting

Reduction

COMPOSITION

EPISTÉMÈ, LA COLLECTION EXPLORATOIRE