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
Northmaen is the representative from Normandy on the whisky scene in France. Its origin lies in a farm-based brewery that later began producing whisky.
History
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1997: Establishment of the farm brewery and beer production.
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Early 2000s: The idea of producing our own whisky takes shape, and the first whisky leaves the farm.
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2016: The start of the construction of the second chai sec for storage.
People
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Léo Camus – Director
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Romain Chigniard – Brewer
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Thomas Renaux – Senior Lecturer/Assistant
Production / Manufacturing
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Water: Rainwater and local spring water.
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Grain: Barley grown on the farm (about 80 t/year). Malting is done by Dingemans maltings in Stabroek.
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Distillation style: Armagnac-like still. Capacity around 10,000 L of pure alcohol per day, with potential for 15,000 L.
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Maturation rooms: Two cellars for aging; a wet cellar and a dry cellar are under construction.
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Cask aging: Ex-fûts de vin de Bordeaux.
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Climate: Oceanic temperate climate, at an altitude of 199 m.
Products
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Thor Boyo – about 3 years old; aged in its own oak cask.
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Brut de fût – about 5 years; Single Cask.
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Sleipnir – about 8 years; Single Malt.
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Fafnír – about 5 years; Single Malt; smoked with beech wood.
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Kenning – about 6 years; Single Malt; aged in an acacia cask previously used for Sauternes.
Visits / Experiences
Northmaen participates in North’ Fest and Viking festivals.
Philosophy
Northmaen emphasizes local raw materials and a close relationship between the farm and the distillery: barley is grown on the farm, the malt comes from Dingemans; the water is local, and production takes place close to the fields.