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The tasting |
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Old-gold hue with bright, amber tints. |
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Empyreumatic notes of warm wood and wood ashes, a fine peaty note, iodine, liquorice and eugenol, then, after aeration, aromas of mocha, toasted bread and spices, cinnamon and cloves. |
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Broad, mellow and dense. Its salinity endows it with a fresh, harmonious balance, its structure is coated thanks to its elegant tannins. The finish is long and persistent with flavours of peat. |
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The sommelier's advice |
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Serve between 16-18°C, with a glass of chilled water on the side. |
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Enjoy on its own like a great traditional malt served in a large whisky tumbler or try it in a cocktail or long drink. |
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The distillery |
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Alexandre Sirech and Jean Moueix, respectively former boss of Havana Club and famous Bordeaux négociant, joined forces in 2013 to create Les Bienheureux, a range of spirits starting with a Whisky produced in the Cognac region of France. Their aim was to demonstrate the added value created by their blends and the quality of their base spirits, despite an already very diversified market. Their whiskies have been a big hit in lounge bars and with whisky enthusiasts. Discover this fine "Made in France" spirit - it's mind-blowing! |
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Bellevoye, is THE French whisky! All its ingredients, including the barley, are produced entirely in France. Bellevoye Noir is the only Bellevoye whisky that is unashamedly peaty. The peat creates aromas of iodine, liquorice, ashes and eugenol. The palate shows lovely roundness, breadth, and a fabulous impression of mellowness. It salinity endows it with a fresh and harmonious balance, its structure is coated thanks to its elegant tannin. |
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100% French peated triple malt, i.e. a blend of the three best peated Single Malts in France (Northeast, East and North of France). All the components are entirely French, the very small production allows a barrel-by-barrel selection of the finest whiskies, 5 to 8 years primary ageing in French oak barrels at each of the selected French distilleries, an original blend of the 3 finest Peated Single Malts in France, followed by 9 to 12 months' secondary ageing in new fine-grained French oak barrels toasted in house, in order to bring out the peaty notes from the barley grain, in the Bellevoye cellars near Cognac. |
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AWARDS |
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Rated best French whisky by the LE POINT magazine |
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