BRENNE

Founded in 2012
Allison Patel owner and founder of Brenne Whisky, was a former Prima Ballerina with a love of Whisky.

In 2012 she launched Brenne in New York, in collaboration with a third-generation French master distiller in Cognac, who was trained in the traditional art of Cognac distillation, but harbored a secret love for Whisky. He has been making Brenne Single Malt Whisky since 2002.

Harvesting 100% organic barley grown at his farm in Cognac — Brenne is the only organic French Single Malt Whisky currently in production.

What also makes the Whisky unique is that it is distilled in a similar fashion to Cognac, going through the same cold fermentation technique, and double-distilled in a copper alembic Cognac still. 

The French Limousin oak also gives Brenne single malt Whisky notes of oaky chocolate and a slight hint of caramel. Following its initial rest in the French Limousin casks averaging about 5 years, Brenne is finished, in freshly-emptied Cognac barrels until peak maturation.

The unique finishing process gives the Brenne Whisky sweet notes of vanilla that balance out nicely with the spicy organig barely notes. The Cognac barrels gives Brenne an aromatic perfumed profile. Small batch and single barreled, it is bottled at 40% ABV. 

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Flavour Spiral™

About The Flavour Spiral

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sweet
apple
malted barley
cinnamon
vanilla
smoky
caramel
biscuit
fruit
What does Brenne taste like?

The Flavour Spiral™ shows the most common flavours that you'll taste in Brenne french whisky and gives you a chance to have a taste of it before actually tasting it.

We invented Flavour Spiral™ here at Flaviar to get all your senses involved in tasting drinks and, frankly, because we think that classic tasting notes are boring.