Brenne creates its single malt whisky in copper alembic stills instead of copper pot stills. Initially aged in new Limousin oak, this whisky is finished in ex-Cognac casks and bottled in batches without blending to maximize the uniqueness of character.

A nose of dried fruits, spiced wood, toasted vanilla and light floral essence leads to a smooth and silky mouthfeel with aspects of spicy black tea, chocolate, dried orange peel, and vanilla cream, all topped with cinnamon sugar. Lingering traces of honeyed spice on the finish; creamy and fireside-warm.

Most American whisky fans are unfamiliar with French single malts, but one advantage French distillers have is access to a great range of cask types, including former Cognac barrels. The Brenne Whisky label, aiming to bring French whisky to American drinkers, has unveiled a new expression of the popular Brenne Whisky.