Michel Couvreur Whisky Tria Juncta in Uno 1989 to 2019 45% 500ml
Michel Couvreur Tria Juncta in Uno (1989 to 2019) Whisky 45% 500ml An exceptional blended malt is specially purposed for these last 30 years in order to share our personal vision of whiskeys. 3 malt whiskeys are blended, hence 'Tria Juncta in Uno': both upper class 25 yo and 29 yo very sherried whiskeys (PX casks) with our famous 16 yo Bere Barley malt whiskey. Entirely crafted by Michel, Bere Barley is a wild variety of barley, sown and harvested in Orkney, floor malted dried in summer 1986, distilled the 19th November 1986 in Scotland. Michel dreamt to produce a low yield whiskey following the pristine process. “Tri Juncta in Uno” (Most Honorable Order of the Bath Motto) is the Latin translation of “three in one”. Our Britain soul is reminded by the handcraft leather box made by “La Malle Bernard”, a company thats crafts Morgan cars’ luggages. Shop more of the Michel Couvreur range HERE Learn More about Michel Couvreur on their website
Michel Couvreur, originally from Belgium, ages Scotch Whisky in the heart of Burgundy (Bouze-Les-Beaune). In the 1950’s 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 70’s 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 Couvreur’s whiskies indeed a rare freshness while they age twice as fast.