Long ago, Jacoulot distiller Philippe Vançon realized an affinity exists between Scotch Whisky and Brandy from Burgundy. These two styles of spirits have many similar philosophies, including the importance of source and the maturation climate. This understanding birthed a project to marry Scotch Whisky and Brandy from Burgundy.

First, water; as with vineyards in Brandy from Burgundy, the water source is a fundamental factor in the profile of Scotch Whisky. Philippe sought to partner with a distillery that crafted a whisky that would blend well with his casks and came upon Tullibardine in the Highland area. The distillery started as a brewery in the 15th Century due to its revered water source from the Ochil Hills, which takes 15 years to reach the final resting point. This pristine water, paired with the distillery’s clean, non-peated style of Highland whisky, seemed an ideal complement to Philippe’s vision. After many tastings, Philippe sent some of Jacoulot’s Marc barrels to Scotland in which to finish a particular blend of whisky casks of a similar age. 

Borne from this exploration of Scotch Whisky, this single malt from Tullibardine in the Scottish Highlands spends ten years maturing in a selection of ex-Bourbon casks chosen by Jacoulot, followed by an additional three years finishing in Jacoulot’s French oak barrels, previously used to age their signature Marc de Bourgogne. 

Each release is extremely limited, with hand numbered and signed bottles.

Tasting Notes: Baking spices and soft cereal grains intertwine with soft baked apples and salted caramel — just a hint of clean smoke and sweet soil on the tail.

Usage: A perfect evening sipper, either neat or with a small amount of water.

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