TWW: You are doing a lot of things which are driven by local consideration, in terms of the ingredients you’re using, and hat kind of gets that sense of terroir. Talk a little bit about what terroir means to you from a whisky perspective. It’s pretty well known by folks about wine, but for whisky, it’s a little more of a newer concept. AP: Tracie, I love that conversation you brought up about how “women and whisky stops progress.” Can you share a little more in the framework of “tomorrow”? What I love about these Cognac barrels is it punches up the fruit notes. So if you taste our distillate right off the still, we get a lot of ester molecules coming off these stills and tons of fruit notes in our distillate. Which, when the whisky just sat in the new French oak, those got quieted down and it was a lot more of this creme brûlée vanilla takeover, right?

TWW: When we think about major categories of whisk(e)y around the world, French made whisky is a very obscure one, even though France has such a high consumption of whisk(e)y. Talk a little bit about why you chose that region? The lasting impression left by Brenne is one of intense but somehow spare sweetness, much more reminiscent of aspartame than brown sugar or caramel. There are some intriguing tropical fruit notes to explore and the oak-influenced portions of the finish are quite pleasant, but I can’t get past the cloying banana-bubblegum flavor and aroma.GB: In the last 10 years of my career, I have witnessed change. There are more women employed in forward facing roles in the whisky industry. There are more women attending whisky shows. I’m proud of how far we’ve come, and in the same breath aware of how far we still need to go. There is light at the end of the tunnel but if the whole of the industry doesn’t move there collectively — and consider EVERYONE from an inclusivity perspective — it’s going to be a hell of a long journey. Parc: I’ve been selling it for eight years, but I have been working on this since 2004. I love it. This company completely changed my life, and I have been able to connect with such an incredible community and travel a bit differently than the way I was traveling for my jobs beforehand. Brenne is not just about great whiskey; it's also about social responsibility. The distillery commits to sustainable farming practices and eco-friendly production processes, reinforcing its dedication to producing high-quality, authentic French whiskey with respect for the environment. Their seed-to-spirit philosophy and terroir-driven profiles give an exciting and unique perspective on single malts. Both whiskey beginners and connoisseurs will appreciate the commitment to quality, innovation, and sustainability. A Short History of French Whiskey Production I always thought that was such a cool innovation, people using what was around them, which resulted in radically different whiskies. I just asked, is there a way to innovate via the usage of terroir? Single malts haven’t done that recently, and I felt that it was time.”

TWW: You spoke earlier to the impact of the barrel as being one of the key factors of a particular product. Talk about the flavor profile of your whiskies influenced by these types of barrels. To my surprise, the answer was yes. Where Brenne Estate Whisky is inelegant and insipid, Brenne 10 is leaner and more focused, exactly what this whisky needs. This bottling consists of a blend of four casks “hand-selected for their distinctive complexity and balance by the brand’s founder, Allison Patel.” Quantities for this release are thus limited at 290 cases for 2015, but Brenne hopes to make Brenne 10 an annual tradition. Tasting Notes:A velvety texture coats the mouth upon the first sip. The initial wave of sweetness tantalizes the taste buds, with notes of crème brûlée, blueberry muffin tops, honey, and toffee providing a luscious foundation. This richness is followed by a delightful interplay of spices, as hints of cinnamon and nutmeg add depth. As the journey continues, the palate is treated to a symphony of fruits, with tropical flavors like pineapple and mango mingling. The fruitiness is beautifully balanced by a gentle oakiness, adding layers of sophistication. Finish

Ideally, I would love to see, 30 years from now, if people really embraced using 100% local ingredients in the making of their whiskwy, wouldn’t that be super cool? If we could have whiskey sommeliers, by smell and taste, tell you not just what style of whiskey they think it is, but where in the world they think it was made.

Allison Parc is the founder of the Brenne whiskey label. A former professional ballet dancer turned entrepreneur, Parc launched Brenne in 2012 with a vision to create a different whiskey profile that fused traditional Scotch whiskey practices with the robust flavors of French terroir. After traveling the world, she met a third-generation farmer and distiller in the Cognac region and partnered with him to employ the practices of aging the whiskey in both new French Limousin oak and cognac barrels. Parc's innovative spirit and relentless determination challenge the normative "rules" in whiskey making, making her a trailblazer in the industry. With so much of the essence of the whisky coming from the same ingredients used for Cognac, it only made sense for the product to incorporate the used Cognac casks from the operation as well. Parc said the heritage of regionalized consumables in France — like wine and spirits such as Calvados, Armagnac, and Cognac— all play into the finished Brenne whisky. She also said the spirits industry is just scratching the surface with French whisky. It’s fruit forward, floral, creamy. And for anyone who is excited to try something new or maybe is looking for a gateway into single malts or just wants something that excites your pallet and is different from anything you might have at home, Brenne is a very easy fit right there.

Brenne’s core expression, Brenne Single Malt, doesn’t carry an age statement, although the brand reports an average age of seven years. I tried Brenne Single Malt a few months ago, and didn’t care for it at all. Cloying and ester-driven, it reminded me of nothing so much as a Hefeweizen made by an inexperienced homebrewer. I was interested to see if three additional years of aging would remedy the overwhelming banana-bubblegum -Dole’s Fruit Cup characteristics that I found so objectionable. There’s a certain elegance that comes from a simple design. It’s something that modern French style uses to great effect, and I think the folks at Brenne have captured that aesthetic perfectly in this bottle.Very hard to judge because there’s not much to compare it to. It doesn’t fit into any flavour camp and rather is an entire category on its own. Please do try it when you get the chance, but don’t expect anything that resembles whisky as you know it. Brenne Ten Year Single Malt showcases a rich, golden amber hue that's both inviting and alluring. The liquid gracefully clings to the sides of the glass, showcasing its viscosity and hinting at its smooth, velvety texture. The overall presentation is a treat for the eyes, setting the stage for the sensory journey that awaits. Nose The Estate Cask Single Malt initially matures in French Limousin oak barrels, then finishes in previously-used Cognac casks, which imparts a distinct flavor profile. It's a sophisticated, elegant single malt with 40 percent alcohol by volume (abv) that showcases French distillation artistry and innovative aging techniques, providing a truly distinct drinking experience.