Brenne’s fermentation is equally special. Using a proprietary yeast strain handed down through generations for Cognac production, the malted barley ferments slowly, developing floral richness before it ever meets a still.
Distillation takes place in traditional copper alembic stills, another nod to Cognac methods. The whisky is double distilled, with only the pure heart cut retained, ensuring an elegant and flavourful spirit. From there, Brenne matures its whisky in a two-cask system: new toasted French Limousin oak and ex-Cognac barrels that lend softness and depth.
The whisky ages 6-8 years on-site, but due to Cognac’s warmer, more humid climate, it matures quickly, meaning Brenne’s 6-8 years are comparable to a 10–12-year-old Scotch whisky. No shortcuts, no rushing; just slow, thoughtful maturation.
Bottled at 40% ABV, Brenne is lightly filtered to preserve texture and character but do expect a full mouthfeel and the occasional flocculation (tiny natural particles), a sign of minimal intervention.
Since its debut in 2012 (delivered around NYC by Allison herself on a CitiBike!), Brenne has gone from a small passion project to an international darling. It’s organic, non-GMO and every drop tells a story of place, patience and pioneering spirit.
This isn’t just a whisky made in France; it’s a whisky that could only be made in Cognac.