S12U24 ★

Name: S12U24 ★
Brand: Domaine des Hautes Glaces
SKU: 1023610
Price: 205.0 EUR
Availability: InStock

234 BTL

53% Vol.

BIO & REGENERATIF

CLIMAT GABERT

MOISSONS 2012

SINGLE SPELT (100% EPEAUTRE MALTÉ)

Notes

Ancestor of wheat whose thousand-year-old origins are located in the Alpine arc, spelt is the emblematic cereal of the Mediterranean rim. Long forgotten in the world of milling before a few bakers brought it back into fashion in the early 2000s, non-existent in the world of spirits, it didn't take much more to make us want to sow a few hectares of it on the Gabert climate in 2011 ! After S12U23 ★ last year, here is the whisky from this plot aged for an additional year. With S12U24 ★, we are offering you an ascending tasting, the beginning of a path that will lead us to discover the fabulous potential of spelt in terms of whisky!

Tasting notes

Development notes

Tasting notes

Citrus zest Tangy Creamy Melting Spelt and pear

Tasting tips

We enjoy a Bourdaloue tart while listening to Nina Simone.

To be enjoyed vertically with its sister S12U23 Etoile.

GOLDEN STRAW

Nose

A nose that reflects the vintage. On a whiff of the whip. Astonishing, unique, a poem, a song of zest. A mix of oranges and lemongrass that suggest a lovely freshness in the mouth.

Mouth

The structure is generous and creamy. The benevolent face-off between the acidity of an English candy and the melting of a ripe pear is a balancing act. Only the color of this whisky makes us think that it was aged in an old Cognac barrel. Because in the mouth, not a shadow of an influence of wood on the spirit.

Final

What follows is a long tunnel of unique flavors made of gently toasted cereals, fertile orchard and fresh cuts of grass. The final tandem of spelt and pear is a destabilizing pleasure since it is almost unprecedented. Seasonal fruit and cereals: an agroforestry whisky.

Development notes

Cereal

2012 harvest. Gabert climate. 100% Spelt (malted).

Malting

Home recipe.

Brewing

Brewing in 3 waters according to the principles of the tea ceremony.

Fermentation

Prolonged fermentation (140 hours), inoculation with natural sourdough.

Distillation

Distilled in 2013. Double distillation over a wood fire. First pass in a 25 hectolitre still. Passes again in “Petite Bertha”, our 7hl still.

And lifting

Cognac barrel.

Reduction

Gradual topping up with water over the years for a natural bottling strength of 53°.

Spotlight on spelt with this confidential vintage. Few whiskies are made with this old cereal, Mediterranean in origin, rustic neighbor of soft wheat with slender and bearded ears.

COMPOSITION

Volume of serve (ML of final product)	Per 10 g alcohol (28,4 ml serving)	Per 25 ml Serving
Alcohol (g)	41.8	10.45
Calories (Kcal) (KJ)	293 1213	73 303
Fat (g)	0	0
Saturated fat (g)	0	0
Carbohydrates (g)	0	0
(of which sugar)	0	0
Proteins (g)	0	0