CANDID MALT WHISKY « The new Disclosure expression » Amazingly expressive young whisky !
Malt distilled in 2006 and matured in deeply humid caves within intensely Pedro Ximenez impregnated media botas (250 liters).
Four selected casks blended together to obtain regularity of taste. 53% natural strength decreased at bottling time to 49% per volume. Amber tint with ruby reflections. Mellow with roasted almond notes with a soft pungency. Floral and intense nose.
Recalling “Intravagan’za” fruity and spicy tastes. Intense to the palate, very mellow with a soft peaty liquorice touch. Power-full slightly toasted. Almond freshness with peppery spice.
Nice thirst-quenching fruity taste. Gentle peat and liquorice are essential to its depth.
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.