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G.Rozelieures, a whisky distillery at the foot of a volcano in France

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Lorraine is a region of France just east from Champagne.

This region boasts 70% of the world production of mirabelle, also called cherry plum.At Rozelieures, a small village of 200 souls at the heart of this region, the Grallet family has been distilling this fruit for five generations.

The close-by volcano is sourcing a pure water that suits well the distillery need, and the fields around are offering a high quality barley: there was no need for more reason to make Hubert Grallet and his son-in-law Christophe to start the production of whisky in 2007. They are now the number two whisky producer in France with a capacity of about 200.000 bottles a year.

The quantity and the quality come with prizes: they have accumulated awards for their whiskies and are now present in 35 countries. The volcano, culminating at 415 meters is 27 million years old. It is now recovered by vegetation, but it has brought up some basalt in between the sedimentary layers which acts as a powerful filter to produce a very pure water.

 

 

 

 

THE PRODUCTION AT THE DISTILLERY

 

This is local barley that is used: the family is proud to say that they control each step of the production carefully.

To keep the tradition of their core activity, they use two Charentais stills, very typical from the region of Cognac in France.

A controlled maturation is critical after the creation of the New Make Spirit, typically around 67%ABV, diluted to 60% before going into the casks. There are three locations to store the casks around the distillery. The casks used have hosted Bourbon from Kentucky, wines from Xeres or from Burgundy; the local new European oaks locally crafted are also part of the maturation journey. An angel share at about 3% is matching what is typically seen in Scotland.

 

 

THE WHISKIES

There is a range of four whiskies, each called “Collection”. The distillery uses peated barley for all their whiskies, a distinctiveness that put them apart from most of the other distilleries worldwide.

 

 

G.ROZELIEURES “ORIGIN COLLECTION”, 40% ABV

The very first whisky of the distillery.

THE MAKE: Matured in Xeres and Cognac casks for three to four years. A lightly peated barley has been used (6ppm).

NOSE: Fruity with nutty notes.

PALATE: Soft, both sweet and spicy, a hint of smoke FINISH: medium-short: dry first, evolving rapidly on soft herbal notes

MY TAKE: A young single malt, very pleasant

 

 

 

G.ROZELIEURES “RARE COLLECTION” 40% ABV

THE MAKE: Matured in Xeres, Cognac and ex-Sauternes casks for four to five years. A lightly peated barley has been used (6ppm). This is a variation of the “Origin Collection”, with the addition of Sauternes casks and more time for maturation.

NOSE: A bit feinty first. Need to wait a bit to get the fruit.

PALATE: Very nice mellow mouthful,  ripe fruits of the orchard, general sweetness and spicy notes.

FINISH: medium-short: sweet that dries out into haystack

MY TAKE: A more balanced and round expression of the “Original”.

 

 

G.ROZELIEURES “TOURBE COLLECTION” 46% ABV

THE MAKE: Matured in ex-Bourbon Kentucky casks for eight years. A  peated barley has been used (25ppm).

NOSE: A nice combination of fruity and smoky notes. The Cognac notes are coming nicely

PALATE: Sweet and spicy; the smoke doesn’t overwhelm the general sweetness.

FINISH: medium: sweet first with hints of honey, evolving on some bitterness

MY TAKE: The best expression of the distillery to date

THE VISITOR CENTER If you happen to be in the region, you should pay a visit. The “Maison de la mirabelle” is offering a nice museum and a very interesting sound and light show.

 

 

 

G.ROZELIEURES “FUME COLLECTION” 46% ABV

THE MAKE: Matured for seven years in Xeres casks. A peated barley has been used (25ppm).

NOSE: The smoke is coming lightly with a fruitcake note.

PALATE: Very nice mouthfeel, with a combination of sweetness and spices.

FINISH: medium-short: the sweetness is ending dry

MY TAKE: An interesting addition to the range. Wondering whether a short maturation in Sauternes cask or other sweet wine would help to further develop the finish

 

 

With Mr Grallet, the founder of the whisky making, and his daughter Sabine, and Christophe Dupic, current Managing Director.

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