Who are we ?
Loïc Puviland (left): “I have been passionate about whisky for 20 years. It was when I created my wine and spirits cellar in L'Isle-sur-la-Sorgue in 2011 that my interest in French whisky was born. I then multiplied my readings and tastings to satisfy my curiosity. Convinced that French resources offer fertile ground for the creation of great whiskies, I deepened my research to realize my dream of producing my own version of French whisky.
Jean-Yves Pomaret (right): “I worked as an oenologist at a renowned Châteauneuf-du-Pape estate for 15 years. I began working with Loïc as a wine supplier in 2011. Passionate about great terroirs and exceptional wines, I was looking for an intense and captivating project where the history and authenticity of a complex product take center stage.”
It was during a chance conversation in September 2020 that the French whisky production project was born, marking the perfect marriage between the expertise of a spirits merchant and the passion of an oenologist. Their shared vision aims to create whiskies of great richness, reflecting the unique characteristics of the French terroir.
Vaucluse, the heart of Provence
Our distillery is located in the commune of Le Thor, in the heart of Vaucluse, in a prime area for growing crops thanks to the iconic resurgence of Fontaine de Vaucluse. The Sorgue, or "inverted river," is an essential resource, making it one of the great riches of our region. A symbol of local craftsmanship and industry dating back to the 19th century, the paddle wheels of Isle-sur-la-Sorgue and Le Thor greatly inspired our project.
The Provençal climate, characterized by hot summers and mild winters, gives our French whiskies a unique maturation process. The sunshine, sometimes extreme, and the Mistral, the region's emblematic wind, together orchestrate the aging process of our whiskies, giving them a unique personality.
LOCAL ROOTING
At the inception of our project, we wanted to bring a local dimension to the production of our French whiskies. We carefully selected a variety of organic barley specifically for whisky production. Planting trials in partnership with the La Ricarde agricultural high school in Isle-sur-la-Sorgue are currently underway. This regional project plans to produce around fifteen tons of barley, a local raw material for a unique production!
The Art of Fermentation
The use of small oak containers allows for the development of natural yeasts, the source of identity for our future whiskies. We also practice long, low-intervention fermentations, thus promoting microbial life and the development of intense and complex aromas in our musts.
The Pot Still
The centerpiece and pride of any distillery, its role is decisive in the aromatic profile of the distillate.
After many months of research, we found our copper still in the Cognac region, a place of excellence for French coppersmiths.
Thanks to the expertise of Satif, a boilermaker labeled “living heritage company,” our still has been renovated and equipped with a custom-designed room: its unique capital plays an essential role in creating the aromatic character of each whisky.
The Art of Aging
In the world of wine, aging in oak barrels is important to produce a great vintage.
In the world of whisky, barrel aging is crucial to enhancing a new-make spirit fresh from the still.
Our past experiences have allowed us to forge privileged relationships with the best French coopers. Through precise oak selections, the aging process shapes the unique character of our French whiskies.
Resources & Valorization
Recognizing that whisky production is water-and energy-intensive, we designed our manufacturing process based on the closed-loop principle. Water resources are thus preserved while calories are recovered using heat exchangers throughout the production cycle.
The malted barley dregs and distillation effluents are recycled into compost at an agricultural farm located a few kilometers from the distillery in order to contribute to the improvement of its soils.
Our Whiskies
