The 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.” So I went to Japan. I read everything about Japanese whisky and Japanese business culture and everything like that. Had some really incredible experiences over there. Had some incredible meetings. Realized it wasn’t necessarily my avenue. I just really wanted to have a whiskey that was using a 100% local ingredients. So not trying to make scotch in another country. I wanted to have a whiskey made, a single malt, particularly, made outside of Scotland that was using 100% local ingredients from wherever that was being made. Brenne French Single Malt Whisky is a wonderful addition to the ever expanding whisky region in France. The first expression of Brenne debuted in 2012 in New York City – with Parc distributing it on bicycle to stores and bars – and it sold out in two months. She’s been expanding ever since to hit every major market and select cities in the US. First off nothing can be a “Scotch just made in another country” because Scotch a term that only applies to whisky made, aged and bottled in Scotland. Single malts, grain whisky, blends, vats, bastard malts and any other variation or type of whisky that might come from Scotland are all Scotch. You can’t make a Scotch in a different country.

Fruit-forward and elegant, Brenne’s proud femininity is a direct reflection of Patel’s style of entrepreneurship.

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More sugary sweet tropical fruit fades out painfully slow with some sour, ashy, funky and woody notes. The nose lures you in with a compelling mingle of fruit-led aromas. Initially, you're greeted with a delightful scent of alpine strawberries and cream, coupled with a cheeky hint of candy floss. This playful start is softened by gentle waves of cinnamon spice, alongside drying notes of cut grass, adding an earthy balance. A final flourish of banana and tropical pineapple underscores the bouquet, wrapping up the nose profile with a sweet and exotic intrigue. The overall impression is a fusion of sweet, creamy, and earthy elements. Palate

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 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. 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. TWW: You’ve been doing this now eight-ish years or close to that. How do you feel the brand has done for you both personally and professionally? Even aside from its obviously different taste ( see our review), Brenne stands out from other craft whiskies aesthetically, too. The slim bottle and robin’s egg blue label are more indicative of a wine than a whisky, but Patel explains Brenne’s soft appearance as intentional.

@AllisonParc

The answer seems simple on a basic level: where the whisky is made. And of course, there are some ingredients that stand out as markers: bourbon boasts of corn, scotch breaths peat. But for Allison Patel, founder and owner of Brenne, a French whisky, the question goes beyond traditional categorization and production. Its light, candy-like flavor might make Brenne a good bridge spirit for drinkers moving into whisky, but those qualities made it a challenge for my palate. While I credit Brenne for producing such a unique style of malt, ultimately it’s not for me. But, if you’ve got a sweet tooth, it might be for you. Parc: We are doing everything local, both in the ingredients and also in the production method, like I said, so we’re not using like a copper pot still that’s traditional for making whisky, Terroir for me is very simple. It’s exactly as it is in wine. It’s having a sense of place in the smell and taste of a product. It’s why a sommelier in Japan or in Washington state can open up a bottle of wine and tell you by smell and taste what mountain region in France it’s from. GB: As I said before, we are on a journey. For me, the future is one where we’re no longer talking about this, where we’re no longer having panels about “women and whisky” or answering these questions. We are all custodians of this change. Every one of us has a responsibility in achieving normalization and true inclusivity; if you think it’s “not your business to do so” then please reach out to one of us as we’d be more than happy to suggest how you can. Personally, I’m really proud to be even a small part of this, especially with these four women by my side. No longer heading the Brenne brand, Parc is a consultant for entrepreneurs at various stages of business development, with future plans for whiskey brands. Keep your eye on her journey! Heaven Hill and Brenne French Whiskey

When you have a whiskey that’s richer and darker there’s something to counter the bitters and orange flavors of an Old Fashioned. But in this case, there’s just not enough corn-derived sweetness or dark tones to counteract the bitters — and since Brenne was already very heavy on the citrus flavors, adding more citrus doesn’t help the situation. 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.Tracie Franklin on the topic of women in whiskey and how the progress in this arena is still not inclusive of all women: After retiring her pointe shoes at age 23, Allison indulged in food and drink previously restricted by her ballet lifestyle. In the years that followed, she began to build an import/export portfolio of craft spirits. Simultaneously, she set out to create a new whisky that reflected the region in which it was crafted, identifying France as the right place to build her brand. As you explore the flavors and possibilities of Brenne's single malt whiskeys, remember to savor and appreciate the characteristics of this exceptional spirit. Experiment with different serving styles and food pairings to discover your own favorite combinations and truly enjoy the experience. Explore the Avec Grâce et Saveur of Brenne The aroma is a fruit salad of bananas, apricots, raisins, passion fruit and guava layered bubblegum and topped with vanilla frosting and Froot Loops. It’s so sweet it comes across more like a fortified dessert wine than a whisky to me. Innovation played a vital role in French whiskey production, especially in the maturation process. Whiskeys were aged in French oak barrels previously used for wine, cognac, or other spirits, infusing diverse flavors into the final product. This approach gave French whiskey a distinctive terroir-driven character that set them apart. Within a short period, more than 50 distilleries have emerged across France, each creating its own expressions that respect local traditions while pushing the boundaries of whiskey-making.

Records the default button state of the corresponding category & the status of CCPA. It works only in coordination with the primary cookie.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. 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. While in France, Allison was introduced to a third-generation cognac producer distilling a single malt at his family-owned farm distillery in Cognac, France. Upon tasting the whisky, Allison knew the spirit was special, handing over her own savings to form a partnership. Allison suggested incorporating previously used cognac casks into the aging process, leading to a major breakthrough in the single malt’s flavor profile. She and the distiller worked to refine the spirit for the next few years, laying down more barrels with each harvest.