Parole de Breizh, invites you to discover the Pink Granite Coast through encounters with those who live, transform and cultivate Brittany. These ambassadors are craftsmen, artists, producers… but above all, inhabitants of Trégor. They love the Pink Granite Coast and explain why it’s important to cultivate what’s essential!
Rencontre #29Parole de BreizhCeltic Whisky
Nomades Cwc 11
Nomades Cwc 40Breton roots and a Scottish method
The distillery, located in Pleubian not far from the Sillon de Talbert, benefits from a maritime environment that gives the whiskies their unique iodized notes. Production is inspired by the Scottish methods of the 50s and 60s, with particular attention paid to the quality of raw materials and the slowness of processes. Malted barley is smoked with Scottish peat to give Kornog its characteristic peaty notes.
Technical and taste particularities
In-house brewing
Celtic Whisky brews its own beer, giving it greater quality control and aromatic complexity thanks to the use of wooden fermenters.
Slow distillation
Two small stills and long coils enable slow distillation, enhancing the aromatic richness.
Maturation in bourbon barrels
Whiskies are aged mainly in bourbon casks, to gain in roundness; the distillery is also experimenting with other types of cask, such as sauternes or pinot. It is this maturation stage, which lasts a minimum of 3 years, that gives the whisky its beautiful color.
Non-chill filtration
Celtic Whisky Distillerie’s single malts are not chill-filtered, which preserves all the aromas.
Slow reduction
Reduction with water is done very gradually to preserve aromas. By the sea, Celtic whiskies age slowly in casks, permeated by the maritime microclimate of mild temperatures and high humidity. Sea spray and iodized winds enrich their aromatic complexity, infusing saline notes reminiscent of the wild landscapes of the Côte de Granit Rose.
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Celtic Whisky FutsA promising future
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Celtic Whisky 8Despite a production that some might describe as confidential, Celtic Whisky enjoys international recognition and a loyal customer base. The company is constantly innovating and developing new editions, while remaining true to its founding values.
A varied range and strong values
Celtic Whisky offers a varied range, from classic whiskies to more complex limited editions. Among Celtic Whisky’s best-known products are the classics:
- Glann ar Mor: meaning “seaside” in Breton, this unpeated single malt offers fruity, iodized notes, reflecting its maritime environment.Tourisme Bretagne+5Le Journal du Whisky+5Chez Ty Kouign+5
- Kornog: this peated single malt, with Scottish influences, stands out for its smoky aromas and saline finish.Le Journal du Whisky
- Gwalarn: the distillery’s first blend, it combines Scottish, German and Breton whiskies for a balanced aromatic complexity.
The company focuses on quality, tradition and authenticity, producing between 15,000 and 20,000 bottles a year.
Celtic Whisky 1Séverine’s Chinese portrait
If you were a flavor? “caramel” If you were a color? “carmine” If you were a Breton animal? “dogs, especially Pyrenean dogs” If you were a season? “spring!” What if you were a sound? “the drip”
Our tips
For optimal tasting
- Aerate your whisky in a tulip-shaped glass: a glass that will open up and refocus the aromas; but never keep this product in a decanter, as it will lose all its aroma.
- Think of happy pairings with seafood, such as oysters or flambéed scallops, where the iodine comes out as if by magic.
Want to learn more?
Join us on a guided tour! Tours last between 45 minutes and an hour, and reservations are strongly recommended.
Celtic Whisky 7Oysters are the perfect accompaniment to Celtic whisky. Our location at the tip of Pleubian gives us a front-row seat for this tasty combination. Whisky also goes very well with chocolate, as does chocolate mousse with peated whisky. And don’t forget flambéed shellfish such as scallops, an exceptional taste experience as the iodine comes through.
Cultivating the essential
Nomades Cwc 11What does the phrase “Cultivate the essential” mean to you? “Cultivating the essential” means getting back to the essence of things, focusing on simplicity and quality. It reflects a pride in our work: starting with elementary basics – water, yeast, barley – and sublimating them to achieve excellence. It’s a tribute to simplicity, which, when properly mastered, gives rise to exceptional products.
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