The whiskey just gets lost in the mix. There’s a bit of the apple note coming through, but otherwise the drink is just far too sweet. The first sip entices with notes of rich vanilla and toffee, complemented by hints of tropical fruits and floral undertones. Another sip reveals a velvety texture, where the sweetness of caramel and honey dances with the gentle spice of blueberry muffin tops, cinnamon, and nutmeg. Gradually, the palate unfolds, revealing layers of ripe fruits, including pineapple and luscious peach. Finish The bottle itself is tall and slender, something that will definitely make it stand out on a liquor shelf. The majority of the bottle is transparent, showing off the beautiful golden color of the whiskey within instead of trying to hide it like some other designs. The only real branding is a single small square label that defines the manufacturer’s information and a wrapper around the cap (which is a synthetic and cork stopper). All of the labeling is done in a pale blue color that’s very French indeed.

AP: I think that is incredibly important, Tracie. Thank you for that . Nicola, what are you thinking about the future and progress? Well-read and practiced in the art of distillation, a quarter French, and one hundred percent whisky loving, Patel is clearly committed to her product, which makes a sip of Brenne feel very genuine, indeed. We aren’t trying to replicate a Scotch whisky, but rather offer something completely new to the world of single malt,” she said. “Our barrels are new French Limousin oak and also Cognac barrels, so you get this whisky that has an incredible bouquet of fruit, floral, and creamy notes. The liquid is a pale amber color in the glass, almost more like you just poured yourself a glass of gold. The smell is consistent with that lighter coloring — what I get is mainly a lot of fruit. I think apple is the primary fruit in there, with some lemon added for good measure and perhaps a touch of orange. From smell alone, it honestly reminds me, just a bit, like a green Jolly Rancher. 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

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. And literally my second whisky of my life was a Yamazaki 18, and it completely changed my perception of what whiskey could be. Dewar’s, which was a blended scotch, as I know now, and this very high-end Japanese whisky. But I didn’t know if they were different because of terroir, right? Was there something that the Japanese were doing that was different from what the Scotch were doing in that? Were they using local and indigenous ingredients to show a sense of place in the taste? So originally I thought, “That’s really cool. I should bring some of these Japanese whiskies over into the U.S.” Made in the French Cognac region, Brenne is not your everyday single malt. Most everything about it is local. The two types of heirloom barley are grown in the fields surrounding the distillery. A proprietary yeast strain is applied for fermentation. In early 2022, Heaven Hill acquired the portfolio of Samson & Surrey — including the Brenne whiskey brand. In November 2022, Parc commented that with Heaven Hill's "guidance, support, funding, and expert industry know-how, Brenne has moved into an amazing house with a large global family of care takers, ready to serve our community for many years to come. "

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. 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”? I chose France for a variety of reasons, but mostly because I think they were really the first on the Japanese whisky trend. Terroir is a French word and originally a French concept. And I just really believed that with their history of Calvados, Armagnac and Cognac, that they really were set up to make a beautiful, beautiful whisky. And I think I was correct. Caramelized apple tart: The fruity and slightly floral notes of Brenne's single malts pair beautifully with the sweetness and tartness of a caramelized apple tart. The combination of flavors creates a delightful contrast and balance, making it a perfect dessert pairing. The Estate Cask Single Malt is a visually captivating whiskey with a lively, amber hue that resembles a warm, golden sunrise. Its crystal-clear clarity glistens in the glass, inviting a closer look. The liquid's viscosity leaves slow-moving legs down the glass sides after a gentle swirl, hinting at its smooth, rich texture. Its appealing color and consistency promise an engaging tasting experience. NoseThe inspiration behind this notion of identity and nontraditional whiskies was a sip of Yamazaki 18, a Japanese single malt. Patel describes herself as a “late bloomer” who didn’t try alcohol until well after most of her peers knew their way around a bar. But when the Japanese whisky hit her lips, the experience was her “hook.” Fruit-forward and elegant, Brenne’s proud femininity is a direct reflection of Patel’s style of entrepreneurship. Parc: Limousin is very famous for giving this creme brûlée note. And I thought that was very fun, because if you think about bourbon and American Oak, there’s a very strong vanilla component, but that vanilla comes more in the experience of a charred burnt marshmallow. W