It was supposed to be an interesting experiment – exploring the boundaries of malts – with an organic spirit that technically is not yet whisky.
Les Moissons Single Malt is made using organic barley grown and malted on-site at Domaine des Hautes Glaces in the alpine region of south-east France with harvests from 2010 to 2012. Matured in a combination of virgin oak casks and those which used to hold either Cognac or white wine.
Sounded interesting! And we were intrigued… Except there was a different kind of experiment at work – a bizarre swirl of something that started as a spot… then grew… and grew… from a few specs of dust into a fuzzy swirl of a dirty muddy sandy brown. Who knew such a thing is possible?
But we are intrepid souls, so decided to open it up and try it anyways… what did we find?
- Nose – Musty, mushroom, sharp, fungal, yeast, rotten fruit, penicillin, rancid, rough, one even went so far as to pronounce it “Horrible!”
- Palate – Believe it or not, we took a sip! And were rewarded with rotten pickle.
After spitting it out and hoping no one would go blind, we were incredibly perplexed. How could a closed bottle of spirit go bad? And what exactly was this odd growth like substance inside the bottle? Is it really possible for a whisky to go off?!
Turns out such a strange dusty sedimentation tends to be found when E150a i.e. caramel is added to enhance colour. After a few years, it can settle – particularly when stored, even more likely if in warmer conditions or direct sunlight.
While I’m not completely sure when it was bottled, I bought it last year and it is pretty obvious that here in Mumbai warmer conditions applies. As for direct sunlight? Nope.
Yet here is the challenge with the explanation in this case – the bottle specifically states no additives, not chill filtered and that it is natural colour. Hmm….
So what do the folks at Domaine des Hautes Glaces say? It is possible that what we found is actually what they intended?
- Colour: Gold.
- Nose: Powerful and refined, with hints of truffles, spices and white flowers, then we pass through fields of barley. The malt emerges hand in hand with aromas of candied fruit.
- Mouth: Deep and silky. Notes of almond paste, citrus and vanilla. The pastry texture runs into herbs and fresh figs.
- Finish: Firm and long-lasting. Its taste draws on underlying artichoke, dark chocolate and mint, with an aftertaste of apricot, lemon and earth.
Can I just repeat? Hmm… Fungal vs truffles? Rotten fruit vs candied fruit?
I guess we just chalk it up to an experience – yet another adventure in our explorations of the world if whisky and spirits!
I purchased this at La Maison du Whisky for SGD 105, who suggested the possible explanation and offered to help with my next purchase from them… very kind.
My European Explorations with the Bombay Malt & Cigar gents included:
- France – Eddu Silver Buckwheat Whiskey 40%
- Belgium – Gouden Carolus 3 years 46% – Bonus from our host!
- Germany – DeCavo NAS Batch 10, Cask 92 46%
- Italy – Puni Nova Bourbon Cask, Batch #2 (2015) 43%
- Switzerland – Forty Three Swiss Highland Single Malt Whisky 43%
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