Domaine des Hautes Glaces : Épistémè B17P25 Gabert

Tasting notes and characteristics of Épistémè B17P25 Gabert by Domaine des Hautes Glaces

Tasting

Appearance
Pale, luminous gold hue, reflecting the delicate maturation in roux Cognac casks that preserves the terroir’s pure expression.

Nose
The nose charms with a distinctive medicinal character alongside fresh citrus and gunflint notes.

Palate
Rounded, enveloping attack that evolves toward cardamom spice. The mid-palate reveals fine minerality and earthy notes characteristic of the plot’s deep clay soil.

Pairings and tasting moments

This exceptional whisky is ideally enjoyed at 63–68°F, neat or in a comparative tasting with its twin, B17P25. This cuvée is perfectly suited to contemplative tasting to explore the nuances of the Alpine terroir.

An exceptional single-parcel French whisky from Alpine terroir

Domaine des Hautes Glaces, a pioneer of organic French whisky

Domaine des Hautes Glaces, a pioneering French whisky distillery founded in 2009 by Frédéric Revol and Jérémy Bricka, has been revolutionizing distillation from Saint-Jean-d’Hérans in Isère, at 900 meters above sea level. The world’s first organic whisky distillery, it controls the entire “grain to glass” chain on Europe’s highest cereal plain. Owned by Rémy Cointreau since 2017, the estate stands out for its exceptional 140-hour fermentations, indigenous yeasts, and maturation in French casks. Recognized as the “best spirit in France,” it epitomizes the excellence of the French Alpine terroir.

Épistémè B17P25 Gabert, an exploration of Alpine micro-terroir

Épistémè B17P25 Gabert perfectly illustrates Domaine des Hautes Glaces’ philosophy of micro-terroir exploration. Crafted exclusively from organic malted barley grown by the Ailloud-Perraud brothers on the Gabert plot, this vintage single malt whisky reveals the influence of the deep clay soil at 752 meters above sea level.

The 2017 harvest benefited from malting followed by a three-water mash inspired by the principles of the tea ceremony. The extended 140-hour fermentation with natural sourdough inoculation precedes double, wood-fired distillation in a 25-hectoliter still. Maturation in cask (roux Cognac) brings a light influence, preserving the terroir’s authentic expression. This limited edition of 1,219 bottles, bottled in 500 ml at 45% ABV, bears witness to the estate’s unique single-parcel approach to exploring Alpine microclimates.