Domaine des Hautes Glaces Indigene Organic

Domaine des Hautes Glaces, or ‘High Ice’, was founded in the French Alps in 2009 as the world’s first organic whisky farm distillery. Their connection to their landscape – something distant at best in most whisky production – stretches to self-produced seeds and fermenting with local native yeasts gathered from their fields. It’s an extraordinary combination of attention to both flavour and ecology achieved by whisky-loving agronomist founder Frédéric Revol.

Although they also work with grains such as rye and spelt, Indigene (‘indigenous’) is 100% malted barley. It’s aged in French oak casks (of course), but that includes a combination of new Sessile and Pedunculate oak, plus ex-Cognac, Armagnac and fine wine casks. A complex process of blending and diluting takes place over years, more akin to how Cognac is matured than anything usually seen in whisky. They suggest trying it slightly chilled (15-18°C), or alongside a Colombard wine, Tomme cheese or chestnut cake.