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R15C25 ▲ - Triple maturation

R15C25 ▲ - Triple maturation

421 BTL

47% VOL.

BIO & REGENERATIF

moissons 2015

PARCELLAIRE (GABERT)

SINGLE RYE

TRIPLE MATURATION

Notes

Episteme R15C25 ▲ is the second 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"). Upon leaving the still 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 ▲ underwent a triple maturation process: first in new oak casks for a few weeks, then successively aged in two casks, one previously used for Cognac, and the other for wine (formerly Pinot Gris) from a winemaker friend in the Trièves region. These three casks also share the same wood type: French oak – Quercus Petraea – characterized by a predominance of fine grain. Three casks with distinct influences resulting in a rustic, earthy whisky with hints of citrus on the finish.

Tasting notes

Development notes

Tasting notes

Animal and root-like Citrus and pastry Smoked tea Alkaline

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, perhaps you could consider swapping your Tea Time for an R15C25 o'clock: scones and muffins galore!

PALE YELLOW

Nose

The rye markers typical of the Hautes Glaces region are indicative of agricultural complexity and a certain rusticity. Something animalistic and rooty immediately emerges on the nose. The smoky notes of the rye are very present here, which could lead us down a false trail. How can there be peat in the Hautes Glaces? Well, no. Acidity and bergamot also gradually take their place. Caught red-handed near the ginger jar.

Mouth

Ginger root and a citrusy fruitiness unfold on the palate. The fine, surprisingly silky, and alkaline texture evokes a classic British dessert. A smoky black tea pairs beautifully with the lemon curd nestled atop a shortbread biscuit. A touch of cottage charm is hidden within the bottle, complete with floral wallpaper and a whistling kettle.

Final

The elegant acidity of this whisky works wonders on the finish. Subtle vinous notes perfume the palate. The Pinot Gris cask is never far away. This whisky blends a dry energy with the taste of unusual flavors. Rye enthusiasts will be rubbing their hands together; this is pure rye, dry and explosively flavorful! For aficionados of spicy terroirs and unconventional whiskies. A signature style.

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

Triple maturation in fine grain French oak barrels: new barrel (heavy toasting), Cognac red, ex-Pinot Gris barrel.

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. Epistémè R15C25 invites you to explore the influence of the cellar 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 ▲ - Triple maturation

Notes

Tasting notes

Tasting tips

PALE YELLOW

Nose

Mouth

Final

Development notes

Cereal

Malting

Brewing

Fermentation

Distillation

Lifting

Reduction

COMPOSITION

EPISTÉMÈ, LA COLLECTION EXPLORATOIRE