Domaine des Hautes Glaces : Indigène

Characteristics and tasting advice for Indigène from Domaine des Hautes Glaces

Tasting

Appearance
Beautiful golden hue.

Nose
Delicate woody notes accompanied by aromas of candied fruit, white peach and slightly tart pear, with remarkable freshness. The almond note characteristic of single malts gradually reveals itself, followed by suave pastry notes that complete this complex bouquet.

Palate
Cereal-driven attack that evolves into a distinguished, well-balanced bitterness. A sensual, airy and floral character unfurls, evoking alpine grain fields and orchards in bloom. A slight salinity adds further complexity to this indulgent and promising whole.

Food pairings and tasting moments

Serve slightly chilled between 59 and 64°F. For savory pairings, opt for pigeon with sage or tomme aged in hay. On the sweet side, a pear with chocolate or a chestnut cake will perfectly enhance this whisky.

Mixology

This exceptional whisky, the fruit of meticulous blending and unique artisanal know-how, is best enjoyed neat to fully appreciate its complexity and authentic character.

An exceptional French single malt from the Alpine Trièves

Domaine des Hautes Glaces, a pioneer of French terroir-driven whisky

Founded in 2009 by Frédéric Revol and Jérémy Bricka in the Alpine Trièves at an altitude of 900 meters, Domaine des Hautes Glaces is revolutionizing French whisky by bringing terroir back to the heart of production. This organic farm-distillery grows its own grains on the highest cereal plain in Europe. Owned by Rémy Cointreau since 2017, it produces spirits “from field to bottle” thanks to wood-fired distillation and maturation in French oak casks, authentically expressing the Alpine identity of the Trièves.

Indigène, an Alpine reinterpretation of Scottish single malt

Indigène is a reinterpretation of Scottish single malt, revisited in the style of Domaine des Hautes Glaces. This refined blend brings together parcel-based eaux-de-vie made from 100% locally malted barley, including winter varieties and two-row barley. Malting then mashing with 3 or 4 waters, following the principles of the tea ceremony. A prolonged 140-hour fermentation precedes double distillation over a wood fire in a 25 hl pot still. The whisky then underwent initial maturation in ex-Cognac casks followed by smaller-capacity casks known as “feuillette.” Gradual reduction over several years results in a final strength of 44% ABV, preserving all the aromatic complexity of this evolving blend, enriched annually.