Production places
Connections to water sources, peat places, maltings, cooperages, warehouses and maturation sites. Uncertain connections are labelled.
No documented production places are linked to this distillery yet.
History
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1984: Theatre, music and whiskey – during "Théâtre à Hérisson" Olivier Perrier and James Leva meet and begin experimenting with simple distillation methods and the use of different grains to create a whiskey from Pays de Tronçais.
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1999: Shifts to a later stage in the distillation process – farewell to the actor.
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2000: Olivier Perrier officially founds Distillerie de Monsieur Balthazar.
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2006: First whiskey released on a larger scale – Hedgehog.
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2013: David Faverot takes the helm after learning the art of distillation; he continues and shapes the future of the distillery.
Production
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The distillery focuses on a unique production process and a signature style that does not imitate Scottish, American or Irish whiskey.
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Uses local grain varieties and casks from Pays de Tronçais, as well as old casks from French spirit production, to achieve a distinctive flavor.
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The expression of a particular craft and a shared passion lies at the core of the production and the distillery's approach to whiskey making.
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(Note) The distillery also produces gin, where 13 botanicals form the basis and a Holstein alembic is used; gin is produced without cold filtration. This detail is mentioned as part of the distillery's overall production techniques, but the group's primary focus here is whiskey.
Whisky products
- Hedgehog – the first whiskey released on a larger scale in 2006.
Events and news
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1984 – The story begins through theatre and the emergence of whiskey.
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1999 – The departure of the actor in the story.
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2000 – The distillery is firmly established.
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2006 – Hedgehog is released as the first major whiskey.
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2013 – David Faverot takes over and continues the development of the distillery.
Company philosophy and values
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"Unique process, unique taste and shared passion" – focusing on a different, surprising whiskey made with local cereals and special casks.
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Rejection of imitation of Scottish, American or Irish whiskey; emphasis on quality and differentiation through the use of local ingredients, Pays de Tronçais casks and old French spirit barrels.
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Emphasis on craftsmanship, quality and innovation as central values in the distillery's approach and development.