During this visit, Fanny and Jean Baptiste will unveil the 7 key steps of the production of our whisky. It is a local whisky, produced with einkorn, a regional cereal, that will add a special note to the spirit.
You will be introduced to the secrets of whisky production. It is a unique opportunity to discover the delicate art of distillation and every step of the process.
We will explain everything from the choice of the cereal at a local farm, to the bottling of the end product, which will give you a different approach to whisky tasting.
In the distillation room you will discover an Orthes column still from 1928. This type of still allows the aroma preservation by its slow and continuous process. Its settings are made carefully by hand. Jean Baptiste restored this century old machine which you will see during the tour.