The product of a unique
savoir-faire
3 steps to excellency
1. PRECISION MALTING
We use different malting techniques to obtain different flavors. What matters most to us is the combinationof a precise malting choice with distillation and ageing.
2. FINE REDISTILLING
There is not a single way of conducting a double
distillation process. What matters is what is selected to be redistilled and at which stage of redistillation
we operate. After a long research we have selected
two different redistillation techniques which give
birth to two different whiskies.
3. ACCURATE OAK TOASTING
The more toasted a stave, the more it will add flavor
to the whisky during the ageing process. It is key to
have the right balance so that the oak flavor does not
hide the original malt taste. We use different levels
of oak toasting to get the taste we want to obtain.
France, and especially the Cognac region, concentrate allthe skills and tools to produce great whiskies : Top qualitybarley (France is Europe’s biggest producer), excellent malt (France is also Europe’s biggest producer), a uniqueexpertise in double-distillation and world-renowned cooperage (France has Europe’s biggest oak forests too).Beyond this, there is a long-inherited culture of excellency,including distilled grain since centuries, which give birthto famous fine fragrances and acclaimed wine and spirits.Cohobé is a typical produce of the savoir-faire, with theprecision of a perfume and the mastery of a grand cru.
H1 Amaethon single malt whisky from the fiels of France
About the bottle
The bottle shape is unique. It is inspired from the
drop-shape of the first pot-stills used in France, five centuries ago. At the bottom of the bottle the ribs get thinner towards the top to symbolise what distilling is a refinement, a concentration.
