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Vulson's rye has now come of age and can be called whisky. It is made at Domaine des Hautes Glaces in the French Alps from organic rye, grown, malted and distilled on site. Aged for a year in French oak followed by three more in Cognac casks, this is powerful, spicy and full of minerality.Tasting Notes (1)
- Black Pepper
Producer's Tasting Notes
Light and fresh at first, followed bt bread sprinkled with the best poire williams. Then a mezcal/clairin rum character with olives, brine, damp dust and hessian.
A creamy texture – almost liquid Provençal crackers. The frank and lively attack gives way to a creamy body which becomes denser and reveals a surprising minerality, along with notes of gingerbread and grapes.
Long, full bodied and balanced. The spices have become more powerful and complex, with cayenne pepper and nutmeg, joined by gentian and caraway.
Great product. Characterful and spicy
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