Well, that's alright then

[muninnhuginn]

According to this article in Le Monde

En quantité raisonnable, le whisky est recommandé par l'Académie.

Well, if the Academy says it's OK, who are we to argue? It's an entirely worthwhile article, even if we can't flap off to Paris to visit the exhibitions in question. There's something about the French language that works poetical wonders, especially with food and drink:

Au sortir de l'alambic, le whisky est incolore.

See, pure alchemy.

Informative too. We'd already clocked the existence of a Welsh distillery and intend to acquire some of its distillations (despite our qualms about the Welsh). But French ones? Corsican?

La Bretagne possède deux marques régionales : Armorik et W.B. (pour Whisky Breton). Altore, depuis un an, est un whisky corse.

With a bit of googling we've discovered the Corsican stuff:

Depuis l'ete 2003 ce whisky pur malt est distillé en Ecosse spécialement pour Altore.L'alcool est affiné en corse dans des fûts de chêne ayant contenue du vin muscat, ce qui lui donne une saveur particulièrement fruitée.

So that's less of an attraction. However, the other two seem genuine.

Comments

[armb.livejournal.com]

I'm reading Raw Spirit (http://www.amazon.co.uk/exec/obidos/ASIN/0099460270/202-6106130-9322251) at the moment. At one point he says that some Japanese whiskies are actually rather good. I think the Welsh distillery gets a mention in passing too.
I wonder how the Altore would differ if the muscat barrels were shipped to Scotland instead of the other way around.

I'd rather whisky in Le Monde than Lemon[a]de in whisky....

[akicif.livejournal.com]

I've had a couple of Welsh whiskies (including a herbal one called "chwsgi"), but never managed to try their single malt (which I believe is produced from a Coffey still like the Bushmills malt, rather than a pot still like the Scots use).

Have you come across Lammerlaw, the NZ malt? I had some of the ten y.o about ten years ago now, and would be more than happy to try a twenty should any exist - it was pretty much like the Oddbins generic single speyside, but definitely had potential.

Oh, and do you know about singlemalt?