Our first introduction to G.Rozelieures whiskies was a bit ‘disguised’ via the brilliant Maison Benjamin Kuentz (D’un) Verre printanier (2020) 46% and Fin de partie (2020) 46% – both of which we absolutely loved!

So we simply had to explore more! One of our lovely ladies took it upon herself to track down two to start – one without peat (Sbutil) and another with (Tourbe).

What do we know about these folks? It is family run, distilling for multi generations in the village Rozelieures in Lorraine, France. The barley is grown locally with whisky distilled on their farm. 

A quartet of minis made their way from Paris to Nurnberg and our Whisky Ladies Euro Chapter explored together one fine Friday evening. What did we try?

Rozelieures Subtil 40%

• Colour – Light straw
• Nose – Apple custard, sweet and slightly sour, some salty caramel, gooseberry, a bit tart, something we first described as ‘strong’ honeysuckle then settled on quince, cereals, vanilla… more and more a delightful pear came to the fore, some nutmeg, basil and mint, floral, fruity and increasingly sweet
• Palate – A nice ‘easy drinker’ fruity – particularly quince… it also had a wine-like character
• Finish – Apple sauce and light spice

Overall it was summary – fruity, a bit floral, some herbs and sweet cereals… delicious and dare I say refreshing on the palate? Yet it isn’t a push over, there is something quite compelling and interesting about this one – enough to bring you back again and again. 

Typically a whisky at 40% is a mass produced travel retail affair. Not this. It is boutique in the best sense – unique, intriguing and inviting. A perfect aperitif and well worth exploring.

So what do the folks at Rozelieures have to say?

This Whisky presents itself as the first unpeated single malt produced in Rozelieures. This vintage has been aged in old Bourbon, Cognac and new oak casks. This novelty keeps more than ever this fatty in the mouth, become characteristic feature of the farm-distillery. This Whisky is distinguished by its subtle and floral aromas.

What else did we try in our French focused evening?

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