Vulson-SquareBack in April, a brand named Vulson came out to the UK from the French Alps and showed off their first aged rye whisky, Vulson Old Rhino Rye. Ever the one to be intrigued, I thought I’d take a peek into the expression and see what’s going on in the world of French whisky.

Vulson is a working partnership between agronomist Frédéric Revol, owner and master distiller at Domaine des Hautes Glaces (located in the western Alps – 30 miles south of Grenoble in the south-eastern French department of Isère), and Xavier Padovani – director of Experimental Cocktail Club and former brand ambassador for Hendrick’s Gin and Monkey Shoulder.

Named in honour of Marcus Vulson de la Colombière, a famous heraldist and poet who constructed the domaine’s chateau in 1616, Vulson Old Rhino Rye is the second expression to be released (after the un-aged Vulson White Rhino), and see’s 100% organic malted rye, grown on the estate itself, used. After a triple-distillation, the spirit is left to aged for 4 years in the French Alps (one year in French oak followed by three more in Cognac casks), before being bottled using a gravity system (similar to Sweden’s Mackmyra whiskey).

So how does it fare? Well below, I give to you my tasting notes –

Vulson Old Rhino Rye – 45%

Bright notes of toffee and fudge, with stoned cherry and soft pear upon the nose. Clean flavours of fresh spice, followed by candied orange, freshly cut wood and small burst of citrus juice. Ginger presents itself for the long, intense finish.

An interesting tipple from the French, but one that is enjoyable I’m sure for all. It lacks the dryness you can get from American rye whiskey, so this could favour the sweeter palates. One for the drinks cabinet for sure, and from what I can gather, you may need to make room on your shelf for future releases!

© David Marsland and Drinks Enthusiast 2016. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.


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