Whisky breton ou Whisky de Bretagne
Terroir
Natural factors
- Area covering 1,409 communes, entirely within the Armorican Massif, with soils on deep silts or shallow surface formations over sandstone and granite
- Groundwater held in faults of the granitic bedrock: slightly acidic to neutral, low in minerals (calcium, magnesium), and with low conductivity
- Ageing in small volumes in oak, in cellars subject to the mild, humid oceanic climate year-round
- Breton whisky production began in 1958 in Antrain (Ille-et-Vilaine), following increased import taxes on spirits (via Wikipedia · CC BY-SA 4.0)
Facts drawn from the cahier's terroir-link section (Lien au terroir) by automatic interpretation — see the source.