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

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

[muninnhuginn]

NZ malt? Nope. I'll have to add it to the list.

singlemalt? Nope. Maybe I ought to. (Tho' I seem to consume more absinthe and vodka--not in combination (what a thought, tho' the thought may well be "Ouch!")--these days, despite having got the shelf of single malts up to a good half dozen bottles.)