All about French whisky

French whisky has now established itself as one of the major new players on the international spirits scene. Long dominated by Scotland, Ireland, or Japan, the global whisky landscape is now seeing the emergence of distilleries in all regions of France. This dynamic enriches a landscape driven by the diversity of terroirs and a historical expertise in distillation, allowing French whisky to develop a strong and fully embraced identity.

We therefore offer you today a comprehensive overview of this magnificent spirit in France. Let us explore together the history of French whisky, its producing regions, its styles, and the current market.An article that will prove to you that our tricolor whiskies deserve a place of honor in your glass and your cellar!

History of French whisky

Long associated with the world of wine, Cognac or Armagnac, France did not immediately establish itself as a land of whisky.However, in just a few decades, the latter has become one of the most dynamic countries in Europe in this field. 

Indeed, even before producing whisky, France already had all the necessary ingredients for its production: rich cereal-growing regions, a long brewing tradition in regions such as Brittany, Alsace, the North or Lorraine, and above all, a historical expertise in distillation. Nevertheless, until the end of the 20th century, whisky remained an imported product in France and it was not until the 1980s that a real movement emerged.

The pioneers : Brittany leads the way

Thus, the history of French whisky began first in Brittany.Building on its tradition of beer and malt, the region took the leap thanks to the Warenghem distillery, which in 1983 created the first French and Breton single malt whisky: Armorik. This launch marked a crucial milestone, and France realized that it was entirely possible for it to produce its own whisky, and with its own unique identity.

The Warenghem distillery, birthplace of the first French whisky: Armorik

Alsace follows

Very quickly, other regions followed this momentum. In Alsace, the culture of beer as well as expertise in distillation (large-scale production of fruit-based eaux-de-vie) found a natural extension in the creation of whisky.This is how several artisanal distilleries came into being and quickly adopted single malt whisky as their specialty. Their style quickly stood out thanks to the region’s pure water as well as clear and floral aromatic profiles.

Since the 2000s : expansion and diversity

At the turn of the 21st century, other regions and producers joined the French whisky movement. Lorraine, for example, emerged thanks to the Rozelieures distillery. In Brittany, as early as 2002, the Menhirs distillery marketed the Breton whisky Eddu, made from buckwheat. Other distilleries later entered the market, such as the Castan distillery (South-West) and the Glann ar Mor distillery (Brittany).

Since the 2010s, the growth has been spectacular. Today, there are indeed more than a hundred French distilleries producing whisky. Some, such as Bellevoye, Le Breuil, or Hériose, are exported and stand out in international competitions. PGIs have even been created (Brittany, Alsace) and the market continues to develop: we are indeed only at the beginning of the adventure!

International recognition

All this effervescence is now giving rise to a true mosaic of styles, making French whisky a diverse and bold production, quite different from the Scottish or Irish models.France, the world's leading consumer of whisky, is no longer just an import market: it has become a credible producer.

Indeed, unlike Scotland or Japan, French whisky is not based on a fixed tradition: it continues to reinvent itself as it evolves. This freedom can be seen in each company's choice of grains (barley, wheat, rye, corn), distillation methods (pot stills, Charentais columns, hybrid systems), casks, and even aging durations. Some distilleries focus on young and expressive whiskies, while others prefer long maturation periods.

The history of French whisky is still being written as we speak, driven by a new generation of passionate producers ready to compete with the historic whisky nations.Today, France no longer copies : it creates its own styles deeply connected to its terroirs.

Book by Matthieu Acar recounting the history of French whisky

The main whisky-producing regions in France

Whisky production in France is experiencing a real boom. Today, distilleries are established in all regions. This diversity makes it possible to create whiskies with a distinctive identity, reflecting the beautiful diversity of French terroirs. To better understand this identity, let’s take a look at the main whisky-producing regions in France.

Brittany

Brittany remains the leading French region to have made whisky a specialty. In the 1980s, local breweries, drawing on their brewing expertise, turned to distillation. The local climate, temperate and humid, proved ideal for aging the spirit in casks, giving rise to whiskies with a distinctive style.

Fruity, maritime, or spicy, they have now become essential references. In 2011, Brittany even obtained its Brittany Whisky PGI, proof of its legitimacy and historical role in this great French adventure.

Alsace

Alsace has now established itself as one of the most consistent regions for understanding the identity of French whisky. Historically recognized for its great white wines and its brewing heritage, the region benefits from technical expertise that naturally facilitates mastery of malt, fermentation, and precise distillation. This rigor gives rise to expressive, structured single malts with great aromatic purity, often characterized by the indulgentuse of malt and floral finesse.

Alsace thus embodies a successful meeting between brewing tradition and innovation in spirits.Local distilleries are developing clear, precise, and elegant profiles, asserting a strong regional identity while contributing to the rise of French whisky on the international stage.

Lorraine

It is impossible to talk about French whisky without mentioning Lorraine and Christophe Dupic, an iconic figure of the Rozelieures distillery. From his very first years of production, this great man of French whisky immediately understood the potential of whisky in France and developed spirits with a strong identity, crafted exclusively from locally grown barley.

Aged in a wide variety of casks, the Single Malts from the distillery now stand out both in France and internationally.Other distilleries have since joined the regional adventure. Lorraine thus asserts itself as a major hub of French whisky production.

Normandy

Strengthened by its cider-making heritage and the tradition of Calvados, Normandy has also naturally established itself in the world of whisky. This culture of fermentation and distillation indeed provides a solid foundation for developing precise, elegant single malts with a strong regional identity.

The Le Breuil distillery (Spiriterie Française), in the heart of the Pays d’Auge, perfectly illustrates this evolution. The use of very pure local water and carefully selected oak casks here gives rise to indulgents and generous whiskies.Normandy thus embodies a synthesis between tradition and modernity, with expressive whiskies that highlight the terroir while contributing to the premiumization of French whisky.

Nouvelle-Aquitaine (Charente)

Nouvelle-Aquitaine, and more specifically Charente, offers a privileged environment for shaping a strong identity for French whisky. The proximity to the Cognac vineyards is a major asset: distilleries have direct access to a unique heritage of casks, whose quality and diversity allow for precise and deeply aromatic maturation.

This synergy between Charentais tradition and whisky production encourages the creation of complex, full-bodied, and subtly structured single malts. Houses such as Hériose or Bercloux perfectly illustrate this ambition.Charente thus stands out as one of the driving forces of innovation in French whisky, leveraging its winemaking heritage to offer spirits of great depth.

Paris

And yes, even the capital is joining the whisky adventure! Urban distilleries have indeed set up in the heart of Paris, proving that whisky production is not limited to the countryside or wine regions. These projects focus on proximity to enthusiasts and creativity, offering modern and innovative ranges. Paris is thus becoming a true laboratory for French spirits, adding a cosmopolitan dimension to this national effervescence.

How is whisky produced?

The production of whisky (French or otherwise) is based on precise expertise, combining local traditions and innovations unique to each distillery. Here are the key stages in the production of this spirit.

The choice of grains

The production of a good whisky always begins with a careful selection of grains that will be used. Often preferred, barley is then germinated before being dried in order to obtain the malt.

Depending on the desired style, other grains such as wheat or rye can also be used. This first step is essential because the quality and nature of the raw material largely determine the aromatic richness and style that will be found in the glass. 

Fermentation

Once the grain has been selected, the next step is fermentation, when water and yeast transform the present sugars into alcohol. This stage also greatly influences the aromatic profile of the final product.

The duration of fermentation can vary greatly depending on the desired style.A short fermentation will produce a lively and light whisky, while a longer fermentation will allow the development of rich and rounded notes.

Distillation

After fermentation comes the distillation stage, the true heart of the whisky-making process. It is at this precise moment that the eau-de-vie takes on its true character, and a strong alcohol is created. 

The effect of distillation is to concentrate the alcohol and aromas resulting from fermentation, thus giving the whisky its strength and elegance. The aromatic profiles are therefore also strongly influenced by this stage.Here, every choice, from the type of still to the heating duration, influences the final product, helping to make whisky a spirit that is both unique and representative of the terroir and the company that markets it. 

Aging

After distillation, whisky enters another essential phase: aging in casks. It is at this stage that the product acquires its true aromatic complexity.

The barrels used by each distillery indeed play a decisive role in the notes of the final spirit.Thus, while most whiskies are aged in former Bourbon casks, there are many other possibilities: new casks, Sherry, local brandy, wine... anything is possible! In any case, this choice will profoundly influence the aromas and texture of the whisky produced.

During its minimum aging period of 3 years, our malt spirit interacts strongly with the wood, a porous material par excellence, allowing the spirit to develop fruity, spicy, or woody notes. Thus, two French whiskies produced using the same distillation method (for example, a Breton whisky and an Alsatian whisky) can offer completely different sensory experiences if one is aged in former Sherry casks while the other is aged in ex-Bourbon casks.

After a traditional maturation, the producing company may also choose to add an additional finishing of several months in another type of cask in order to give the whisky a specific aromatic signature. “Finishes” in barrels that previously contained Cognac, Pineau des Charentes, or Sauternes are among the most common options and allow for more pronounced and distinctive profiles.

Bottling

Finally, the last stage in whisky production is its bottling. This step is not insignificant, as it helps preserve the aromatic quality of the whisky over the years and enhances the identity of each distillery through an attractive bottle and careful communication.

In summary, every stage of production, from the selection of the malt to the sale of the final product, is the expression of the unique expertise of the distilleries. Understanding this entire process will allow you to better appreciate every sip of your precious beverage!

The styles of French whisky

French whisky does not have a single style, but a multitude of faces. While Scotch (Scottish whisky) or Irish whiskey follow very codified traditions (grains used, type of still, aging duration, or casks employed), French distillers actually enjoy almost total freedom.In our country, no AOC currently restricts production, thus opening the door to significant creativity.

Each house crafts its whiskies by relying on several key factors such as the nature of the soil, access to water, cereals, yeasts, stills, and of course, the aging or finishing casks. Some distilleries, for example, choose former red wine or Sauternes barrels, while others opt for ex-Cognac, Calvados, or even new toasted casks, thus creating a wide range of aromatic variations.

This eclecticism makes French whisky a fascinating playground for spirits enthusiasts.Tasting then becomes an exploration, where each bottle can surprise with its profile: peated or not, fruity, pastry-like, raw cereals, rancio notes, marine or oxidative influence… nothing is set in stone. Unlike Scotland, where the Highlands, Islay, or Speyside evoke identifiable styles, no French region yet dictates a defined aromatic identity. In Lyon, Brittany, Gers, Alsace, or Charente, you will find both light single malts and powerful or atypical whiskies.

This absence of constraints is not a weakness but a strength: it allows each distiller to assert their own vision of whisky, without historical or cultural limitations. The result: France does not offer one whisky, but whiskies. A diversity that makes French whisky an emerging scene where the unexpected has become the norm.

Whiskies from the Version Française brand

The decisive role of French casks

One of the main strengths of French whisky lies in its barrel heritage, allowing for the creation of a multitude of whisky styles.

Indeed, unlike most producing countries, France has exceptional expertise in barrel making, inherited from its long tradition of winemaking and distillation of eaux-de-vie. Here, distilleries can choose from a wide range of containers: red wine barrels, casks that have contained Sauternes, Cognac, Armagnac, or even French oak casks, each bringing specific aromas and texture.

These barrels play a central role in the maturation of whisky. The wood acts as a regulator, providing structure, tannins, and woody notes, but above all, it transmits the memory of the previous liquid. Thus, a whisky aged in a cask that previously contained Sauternes will naturally develop sweet and honeyed notes, while aging in a Cognac cask may reveal nuances of dried fruits and spices.The range of casks is therefore a great source of creativity for French distilleries!

French whisky aged in Cognac casks

The French whisky market

Whisky is now the most consumed spirit in France, placing the country among the world's top importers by volume. However, this dynamic is no longer based solely on purchases from abroad. In just a few years, French production has become highly structured: an increase in the number of distilleries, improved quality, diversification of styles, and professionalization of maturation processes.This increased organization gives French whisky a true identity, which now enjoys visibility comparable to that of the major historic nations in the sector.

Thus, while there were barely a dozen in the 1990s, around 140 distilleries now produce whisky in France. In addition, new projects are launched every year, both by independent artisans and by already established spirits producers.

Certain brands are clearly positioning themselves on the international market, such as Bellevoye or Rozelieures, with identifiable premium ranges. Other distilleries are focusing on more local distribution channels, original finishes, or micro-batches that appeal to knowledgeable French enthusiasts.

French whisky also benefits from several PGIs (notably "Whisky de Bretagne" and "Whisky d’Alsace"), strengthening its credibility and opening the door to a "terroir" approach, similar to that of wine.

Consequently, even though it is still young, the French whisky market is experiencing rapid growth. If the current momentum continues, France could establish itself in the coming years as a true benchmark player on the global whisky scene, with a plural and distinctive identity.

The types of whisky produced in France

As already mentioned, French whisky stands out for its great variety of styles. 

Among these different types, Single malt remains the most iconic type. It is made exclusively from malted barley, distilled at a single distillery, and aged for at least three years in casks, giving it typical aromas and a strong personality.

The French Blended malt whisky is also booming. This one results from blending several Single malts. This type of whisky often has a harmonious and rounded profile, combining the finesse of each malt for a balanced result.

Some distilleries are also exploring grain whiskies, made from wheat or corn.These whiskies, often lighter, are used both as blends for blended whiskies, while also allowing producers to experiment with new textures and flavors.

Moreover, as already mentioned, a notable feature of French whisky lies in the use of original casks. Distilleries can indeed age their whiskies in different types of barrels (red wine, Sauternes, Cognac, Armagnac, Calvados, etc.), resulting in spirits that are very rich in aroma. 

Finally, many distilleries offer limited editions and experimental batches, often resulting from blends of different casks. These productions illustrate the innovation and creativity that characterize the sector.

In summary, French whisky is not limited to a single style.Single malt, Blended malt, grain whisky… each bottle tells a different story, reflecting the terroir, expertise, and identity of the distillery. 

The elegance of French whisky

Differences between French whisky and Scotch whisky

While Scotch whisky is recognized worldwide for its centuries-old history, French whisky stands out for its much freer and more experimental approach.

Legal framework and tradition

Scotch is indeed governed by strict rules: it must be distilled in Scotland, aged for at least three years in casks, and above all, comply with traditional methods (malted barley, pot still distillation, etc.). 

Furthermore, each region of Scotland (Highlands, Islay, Speyside, Lowlands, or Campbeltown) has its own aromatic profile and style, creating a very strong geographical identity.

In France, while whisky must also be aged for a minimum of three years in casks, the legislation allows much more freedom regarding raw materials or the type of still.French distilleries, moreover, do not have any rule dictating an aromatic style to them : it is above all the creativity and choice of the producer that define the character of the whisky!

Image and market

While Scotch whisky benefits from a traditional image, prestige, and stability, French whisky, for its part, capitalizes on innovation and originality. Thus, while Scotch is part of a historical heritage, French whisky plays the card of modernity and local terroir.

In summary, while Scotch and French whisky share many basic requirements (distillation, minimum aging of three years, etc.), the latter are deeply distinguished by their approach.Scotch remains codified and geographically identifiable, while French whisky is a field of creative freedom where each distillery can express its identity.

How to taste whisky?

Tasting a whisky, whether French or not, is not limited to pouring it into a glass and drinking it without thought. It is about taking the time to discover the aromas, the texture, as well as the unique personality of each spirit. The shape of the glass plays an important role in this regard, and we therefore recommend a tulip-shaped or Glencairn glass which will help to concentrate the aromas.

Then, even before tasting it, observing the color of your whisky can give you clues, particularly regarding its aging duration or the type of wood chosen by the distillery.From light gold to deep amber brown, the shade of your spirit is a key indicator!

Next, bring the glass to your nose and analyze. What notes do you detect ? Fruity, vanilla, woody? Here too, take your time: swirl your whisky in the glass, let it breathe, and come back to it several times!

Finally, here comes the long-awaited moment of tasting. The first sip will reveal the unique identity of your whisky and all its aromas. Take small sips and let it swirl in your mouth. You can also add a few drops of water to subtly reveal its notes and slightly soften the alcohol sensation.You are now in a moment of contemplation... enjoy and have a great tasting!

Food and whisky pairings

Whisky is not just enjoyed on its own: it can also be paired with a wide variety of dishes, revealing all its aromatic richness and highlighting the French gastronomic identity.Thanks to its diversity of styles, from lively and fruity single malts to more oaky expressions or those finished in wine, Cognac, or Calvados casks, this spirit indeed lends itself to surprising and refined pairings!

With cheeses, whisky offers interesting contrasts: for example, a light and floral single malt will delicately accompany a fresh goat cheese, while a whisky aged in Cognac casks may pair wonderfully with a matured Comté or Beaufort, enhancing its hazelnut or honey notes.

When it comes to charcuterie, rounder and more oaky whiskies pair well with dry-cured hams, terrines, or rillettes, bringing an aromatic depth that enhances salty and fatty flavors.

French whisky also finds its place in the sweet register.A slightly fruity whisky with a Pineau des Charentes finish will, for example, enhance desserts made with red fruits, dark chocolate or nuts, while a more pastry-like whisky (notes of vanilla, caramel, or brioche) will pair divinely with pastries such as Bordeaux cannelés or a Breton kouign amann.

Finally, certain whiskies pair surprisingly well with typical French gourmet dishes: a fine and elegant whisky can thus reveal all its complexity when served with pan-seared foie gras, duck breast with fruit, or even lightly smoked salmon. 

All these pairings clearly highlight the ability of French whisky to integrate into local gastronomy, while offering a new and refined sensory experience.Thus, exploring French whisky through possible culinary pairings not only allows you to discover its aromas, but also to celebrate the French art of living and gastronomic creativity.

French whisky and chocolate, guaranteed pleasure! 

The best French whiskies

France now has a great many high-quality distilleries. Nevertheless, some stand out to us for the quality and originality of their whiskies. Here are a few examples.

Hériose: Charentais audacity

Hériose is a whisky brand created by the excellent Boinaud house (Cognac).The range today consists of several complex and elegant single malts. The whisky Le Classique develops, for example, pastry notes and a lot of indulgentise while Le Petit Tourbé offers a fresh peat while maintaining the round style characteristic of the brand. An excellent whisky with a Pineau des Charentes finish with fruity notes is also available, perfectly complementing this superb range.

Le Breuil: the Norman terroir in the service of whisky

The Le Breuil distillery, in the Pays d’Auge, also perfectly illustrates the marriage between tradition and modernity. Here, each whisky is the result of meticulous production, where the malt meets local water and carefully selected casks.

Although renowned for its Calvados, the company here offers a very high-quality range highlighting very specific barley characteristics (notably Golden Promise). Le Breuil demonstrates that Normandy truly has a role to play in the world of French whisky!

Whisky casks from the Château du Breuil distillery, Normandy

Bellevoye: premium elegance

Finally, Bellevoye is an iconic brand for French whisky. It offers particularly successful malt blends (Triple malt).The main references include the Bleu whisky aged in fine-grained new casks, the Noir whisky, developing a beautiful ashy peat, the Rouge whisky which has undergone a finish in ex-Bordeaux Grand Cru casks, and also the Blanc whisky, which has been aged in barrels that previously contained Sauternes.

A delight and a true made-in-France identity that rivals the major international brands! In this respect, Bellevoye perfectly symbolizes the potential of French whisky on the global market.

You are now a true connoisseur of French whisky! As you have understood, it is no longer just an outsider on the international market and holds a unique position thanks to its diversity of styles.From Brittany to Alsace, from Le Breuil to Hériose via Bellevoye, France continues to write its own story in the world of whisky.

If you now wish to put this into practice, visit your favorite online wine merchant website! Discover our range of French whiskies and all kinds of spirits thanks to fast and careful delivery to your home or to a pick-up point. And you, which French whiskies have you already tasted? Tell us in the comments!