Domaine des Hautes Glaces : Épistémè B17P25 Vulson

Tasting characteristics and advice for Épistémè B17P25 Vulson from Domaine des Hautes Glaces

Tasting

Appearance
Subtle, pale, luminous golden hue.

Nose
The nose opens with fresh menthol notes before evolving toward a peach fruit salad. It then develops a malty character accompanied by delicate notes of pastry cream.

Palate
On the palate, this single malt reveals a pleasant salinity and a savory character. Its silky, creamy texture unveils buttery, brioche-like and malty flavors.

Pairings and tasting moments

This whisky is ideally enjoyed at high-altitude room temperature, between 62.6 and 68°F, neat or in a comparative tasting. Its complexity and elegance make it a contemplative spirit, perfect for refined tasting moments.

Mixology

As Épistémè B17P25 is an exceptional whisky limited to 1,108 bottles, we recommend enjoying it neat to fully appreciate the expression of its unique terroir.

The elegance and expression of a high-altitude French single malt

Domaine des Hautes Glaces, a pioneer of organic French whisky

Founded in 2009 by Frédéric Revol and Jérémy Bricka, Domaine des Hautes Glaces has been revolutionizing French whisky production from Saint-Jean-d'Hérans in Isère, at 900 meters above sea level. This organic farm-distillery processes barley and rye from around fifty organic plots in the Trièves. Owned by Rémy Cointreau since January 2017, it continues to be run by Frédéric Revol, who upholds its “from field to bottle” philosophy. Its blend of artisanal tradition, ecological innovation, and high-altitude terroir gives rise to authentically French spirits that reflect an exceptional Alpine identity.

Épistémè B17P25 Vulson, a pure expression of an Alpine terroir

Épistémè B17P25 Vulson embodies Domaine des Hautes Glaces’ parcel-based philosophy. This 100% malted barley single malt comes exclusively from the Vulson plot, located on the slopes of Serre Vulson, a rhyolitic puy that lends the whisky its unique mineral character. The barley, harvested in 2017, comes from organic, regenerative agriculture led by Frédéric Revol.

The production process respects artisanal traditions: malting, three-water mashing inspired by the principles of the tea ceremony, an extended 140-hour fermentation with natural sourdough inoculation. Double distillation is carried out over a wood fire in a 25-hectoliter still. Aging in cask (Cognac roux) brings a light influence that preserves the expression of the terroir.