De Michellot, maison française de liqueurs traditionnelles

Choosing a French whisky means choosing taste, innovation, and terroir. Still relatively unknown just a few years ago, whisky made in France is now establishing itself as a credible and bold alternative to Scottish or Japanese giants. Driven by independent producers, artisanal methods, and a true culture of local expertise, French whisky is increasingly attracting discerning enthusiasts.

🇫🇷 A unique terroir to explore
With its diversity of climates and soils, France offers ideal conditions for producing whiskies with character:

Barley grown locally, sometimes organically or biodynamically
Mountain or forest spring water
Aging in wine, cognac, Armagnac or French oak barrels
Influences from each region: salty Brittany, spicy Alsace, mineral Alps...
👉 Each French whisky tells a story of terroir, where others tell a standardized style.

🌾 Artisanal and responsible production
French distilleries are banking on:

French cereals (often organic)
Gentle distillation in a pot still
Slow aging in quality barrels
Unfiltered whiskies, without additives, sometimes cask strength or single cask
👉 French whisky means less volume, more authenticity.

🧪 A free and innovative taste
Contrary to the great traditions which are sometimes rigid, French distilleries dare:

New barrels (Rivesaltes, Cognac, Banyuls, Pineau, etc.)
Alternative agricultural methods (agroecology, permaculture)
Unique, powerful and modern aromatic profiles
🌍 A local and ethical choice
Buying a French whisky also means:

Supporting committed producers
Reduce the carbon footprint linked to imports
Encourage a sustainable and traceable economic model
✨ French whisky according to De Michellot
Our Maquisards x Domaine des Hautes Glaces vintage (8 years old) is the perfect example:
✔ 100% organic
✔ Barley grown in the Alps
✔ Aged in cognac barrels
✔ Unfiltered, no additives
✔ Limited edition of 100 bottles

👉 A pure, lively and radically French expression.

A Single Malt is a whisky made from malted barley, sourced from a single distillery, and distilled in a pot still. This iconic term in the whisky world designates a prestigious category, often associated with characterful, complex whiskies that reflect their terroir.

🥃 Simple definition of a Single Malt
Single = from a single distillery, without blending between several producers.
Malt = made only from malted barley (no other grains).
Whisky = distilled and aged at least 3 years in oak barrels.
👉 A Single Malt is not a blend: it contains neither corn, nor rye, nor grain whisky.

Whisky production relies on ancestral know-how combining agriculture, natural chemistry, and the art of aging. Whether Scottish, Irish, Japanese, or French, the process follows essential steps: from grain to glass, it takes time, precision, and a great deal of passion. Here are the five main stages of whisky production.

1. 🌾 Malting
It all starts with grains: mainly barley, but also rye, wheat or corn depending on the style.
Barley is soaked, sprouted, and then dried to become malted barley. This process develops the natural enzymes needed to convert starch into sugar.

👉 In a Single Malt, only malted barley is used.

2. 💧 Brewing and fermentation
Malted barley is crushed and then mixed with hot water to obtain a kind of sweet mash called wort.
This must is then fermented by adding yeast, transforming the sugar into alcohol: this is the birth of an unhopped beer, called wash, with an alcohol content of around 6 to 8%.

3. 🔥 Distillation
The wash is distilled in a copper still (pot still for single malts):

1st distillation: we obtain a “low wine” (25-30% vol.)
2nd distillation: only the heart of the heat is kept, to reach 65 to 70% vol.
👉 In France, some artisanal whiskies (like Maquisards x Hautes Glaces) use a pot still or a column still, depending on the style you are looking for.

4. 🛢️ Aging in oak barrels
The brandy is then aged in barrels, generally French or American oak, which have previously contained bourbon, wine or cognac.
The minimum aging period is 3 years, but the best whiskies wait much longer.

During this time, the alcohol oxidizes, evaporates (“angels’ share”) and transforms into a complex and deep amber liquid.

5. 🍾 Blending and bottling
The cellar master sometimes blends different casks to create a balanced whisky, or bottles a single cask.
Before bottling, whisky can be:

cold filtered (or not, for more character)
reduced to 40–46% with pure water
or cask strength
👉 At De Michellot, our Maquisard whiskies are unfiltered, additive-free, and natural, for an authentic taste.

✨ Summary of the whisky making process
Malting
Grinding & fermentation
Double distillation
Aging in barrels
Assembly and bottling
🎯 Whisky according to De Michellot
Our Maquisards x Domaine des Hautes Glaces cuvée (8 years old) is an organic French whisky, aged in cognac barrels, unfiltered, bottled at 51%.
It is the expression of an Alpine terroir and rare agricultural know-how, in just 100 bottles.

Peat is a fossilized organic material composed of decaying plants (mosses, grasses, heather), formed in wet, marshy areas called peat bogs. In the whisky world, it is best known for its use in drying malted barley, giving whisky its characteristic smoky flavor.

🔥 How is peat used?
During malting, the barley is germinated and then dried to prevent germination. Some distilleries use peat smoke for this drying process. This smoke permeates the barley grains and imparts aromatic compounds called phenols, which are responsible for the smoky, earthy flavor.

👉 The more peat burned, the peatier the whisky will be.

🥃 What does peat taste like?
Peat gives whisky its typical aromas, recognizable among all:

Wood smoke
Wetland
Campfire
Iodine, algae, ash
Leather, tar, smoked meat (for the most intense)
👉 This powerful profile divides fans: you either love it or you hate it.

📏 How to measure peat level?
Peat intensity is measured in PPM (parts per million) of phenols:

0 to 5 ppm: unpeated whisky (the majority of French whiskies)
5 to 20 ppm: slightly peaty (discreet smoky notes)
20 to 50+ ppm: very peaty (Islay, Laphroaig, Ardbeg...)

🇫🇷 And French whisky, is it peaty?
Most French whiskies are unpeated, bringing out the taste of grain, wood and terroir.
However, some craft distilleries are experimenting with peat, such as Rozelieures or Vilanova.

👉 At De Michellot, our Maquisard whiskies favor the purity of the malt, without smoke or dominant aromas, to allow the Alpine terroir and the cognac barrels to express themselves.

🎯 In summary
Peat is used to dry barley and gives whisky a smoky flavor.
It is not present in all whiskies.
It is a strong aromatic marker, highly sought after… or avoided!

Long considered a global benchmark, Scotch whisky reigns supreme among spirits... but in recent years, French whisky has emerged as a credible, innovative, and artisanal alternative. So, should you choose French or Scotch whisky? It all depends on your tastes, your values, and the experience you're looking for.

🥃 Scotch whisky: the century-old tradition
Origin: Scotland (Highlands, Islay, Speyside, etc.)
Cereals: malted barley (single malt) or blend (mixture of malt and grain)
Aging: generally in ex-bourbon or sherry casks
Taste profile:
Speyside: elegant, fruity
Islay: very peaty, smoky
Highlands: powerful, complex
👉 Scotch whisky stands out for its historical mastery and immense aromatic palette. But some profiles are widely standardized.

🇫🇷 French whisky: the emergence of a free and committed style
Origin: varied terroirs (Alps, Brittany, Alsace, Gascony, etc.)
Cereals: often grown locally, sometimes organic or biodynamic
Original barrels: cognac, armagnac, French wines, French oak
Artisanal distilleries: Domaines des Hautes Glaces, Rozelieures, Warenghem...


👉 French whisky offers a more terroir-based, more experimental, and often more responsible approach: raw bottlings, without filtration, without coloring.

History :
Scotch whisky benefits from a centuries-old tradition and codified expertise, recognized worldwide. Conversely, French whisky is a more recent but rapidly expanding production, driven by innovative, artisanal distilleries.

Taste :
Scotch whisky offers classic, controlled, and recognizable profiles depending on the region (fruity in Speyside, peaty in Islay, complex in the Highlands). French whisky, on the other hand, is distinguished by its free, often more surprising approach, with expressions strongly influenced by the terroir and the casks.

Presence of peat:
Peat is a hallmark of some Scotch whiskies, particularly Islay whiskies. French whisky is generally unpeated, but some distilleries are experimenting sparingly with lightly smoky versions.

Origin of cereals:
In Scotland, grains are sometimes imported. In France, distilleries promote local grains, often grown organically or biodynamically, with full traceability.

Type of barrels used:
Scotch whisky is aged primarily in bourbon or sherry casks. French whisky is more daring: cognac, red wine, pineau, or even new French oak casks, all of which bring unique signatures.

General style:
Scotch whiskies offer a consistent and controlled style. French whiskies boast a unique identity, often unfiltered, cask strength, with a strong aromatic personality.

Par email à contact@demichellot.com ou via le formulaire de contact. Réponse sous 24h ouvrées.