Bellevoye Rouge 70cl. Case

The production of Bellevoye Rouge stands out for its deeply oenological approach, specifically designed to capture the structure, tannins and complexity of great Bordeaux wines in a high-end whiskey. It is based exclusively on malted barley of national origin, selected for its quality and aromatic richness. The entire process is carried out without adding peat, allowing the purity of the cereal and the influence of the wine barrels to dominate the organoleptic profile. Three exceptional Single Malts from three key regions of France are combined.

Each of the three base whiskeys matures independently for a period of 5 to 8 years in oak barrels within their respective distilleries of origin. This initial aging is longer than in other expressions in the range to give the distillate a more solid and mature structure.

Once the first phase is completed, the whiskeys are transferred to the brand's cellars in Charentes. There, master blenders carry out the assembly, uniting the three components to achieve a harmonious balance between power, texture and aromatic richness.

After blending, the whiskey rests for several months in oak barrels that previously contained Grand Cru Classé red wine from Bordeaux (from prestigious appellations such as Saint-Émilion). This secondary stage transfers subtle woody tannins, nuances of stewed red fruits and a characteristic mahogany color with ruby highlights.

Unlike the brand's standard finishes that are at 40% ABV, the final liquid of Bellevoye Rouge is carefully adjusted to a higher alcohol content of 43% ABV to ensure that the body and alcoholic power are at the height of its wine structure, subsequently proceeding to bottling and presentation in a case.

View:

Deep copper with ruby sparkles and intense mahogany tones, inherited directly from contact with red wine.

Nose:

Rich, complex and sweet. Notes of stewed red fruits (prunes and cherries), nuances of cocoa, vanilla, toasted oak and soft spices predominate.

Mouth:

Structured, generous and vibrant. On the palate it evokes ripe dates, cream Catalan (crème brûlée), dried fruits and a subtle touch of mint that balances the mixture. The tannins of Bordeaux wood are perceived as clean and wrapped in a silky texture.

It is recommended to taste between 16°C and 18°C in a tulip or Glencairn glass to concentrate its complex aromas.

Only to appreciate the fineness of its tannins, or with a few drops of mineral water to completely open its fruity range and spicy.

Ideal to accompany grilled red meats, duck magret with red fruit or cocoa sauce, long-ripened cured cheeses (such as Cantal or Salers) and desserts made with chocolate black