The cult of grain
Amaethon was the name of the Gaulish god of harvests, and in particular of barley, a crop very prominent even before antiquity. France is the largest producer of barley in Europe and supplies many whisky-producing countries. Yet, for centuries, the grain was distilled in every province of France; it was a well-established tradition. With Amaethon whisky, we rediscover this long-standing tradition, but with a focus on optimal quality achieved through double distillation, as with cognac.
Amaethon is the purest expression of the richness of the grain, of an exceptional raw material worked in a traditional way to obtain a great single malt.
Tasting notes
Eye
Clear, golden yellow robe with amber-gold highlights.
Nose
A pronounced nose of grain and flour, punctuated by a pleasant woody note. Accents of malt and biscuit (bread, waffle). Fresh floral notes with hints of honey (chamomile, daisy heart). Vegetal tones of linden and boxwood, followed by complex notes of quince jelly and banana compote. Nuances of dried fruit and fresh fruity expressions (watermelon, green plum). A slightly gingerbread nose with candied ginger, cinnamon, and saffron.
Mouth
A round, lively, and direct attack. A very delicate, integrated woody note develops slightly iodine and spicy accents. Then, rich flavors unfold, finishing with lingering notes of dried fruit and a very long finish.
Final
A beautiful balance, rich and complex, remarkable persistence.
