Twelve year old single cask bottling from French whisky maturers Michel Courvreur.
With the rich Pedro Ximenez notes of burnt toast and dampness, this is one of the richest and full bodied expressions from Michel Couvreur. It has a distinct damp, perfumed earth finish.
The release is understood to have been stock destined for the company’s Clearach bottling (a four year old matured in 70 percent Pedro Ximenez and 30 percent Oloroso sherry casks) which was chosen to be put aside for another six years in a PX cask. This was matured in a dry cellar.
Bottled at 47%, there are 1095 bottles in the run.
Michel Couvreur whiskies are in fact Scotch whiskies which are shipped to France as new make and matured in caves in the Burgundy region. It’s the maturation climate and discipline in the choice of casks that make these expressions remarkably unique. The Scottish distilleries behind the spirit are kept a secret, but we know that over the years they have sourced new make spirit from each of Scotland’s whisky producing regions.
Michel Couvreur, originally from Belgium, ages Scotch Whisky in the heart of Burgundy (Bouze-Les-Beaune). In the 1950âs he arrived in Burgundy to make and market wine. He took frequent trips to England and Scotland where he sold his wine, but was particularly drawn to Scotland for the fabulous fishing and hunting. In 1956 Michel Couvreur moved to England and in 1964 to Scotland where he became involved in the production process of whisky made from a selection of the most ancient strains of cereals and using extremely rare sherry casks. The industry was changing in the whisky production and the old methods were being replaced by new cheaper ones. The old sherry casks traditionally used were replaced by steel or plastic so Michel returned to France in the 70âs to be nearer to where the sherry casks originate. He dug his own cellar in the hillsides of Bouze-les-Beaune, about midway between the Andalusian vineyards and the Scottish Highlands. His scotch matures there in these rare sherry casks; Pedro Ximenez and/or Palomino. The cellar is a 500-foot tunnel with galleries, kept humid by natural springs running through it. A small room far from any light called "the paradise" shelters some rare, old and elegant nectar, carefully kept in sealed demijohns. The very humid cellar is the main factor behind the fast alcoholic reduction of the whiskies in their casks. The very fragrant floral and fruity aromas can therefore develop ideally and give Couvreurâs whiskies indeed a rare freshness while they age twice as fast.