Bertrand Distillery

The Bertrand house has been famous since 1874 for its incredible fruit spirits, distilled from those of the Hanau or Alsace Bossue region.

Jean Metzger is in charge of the distillery, whom we met a little more than 15 years ago when, at Patrick Meyer's house, we tasted one of his bottles, which changed our vision of whiskey that we had until then.

For years, Jean has proposed to make the best whiskey in the world from Alsace and we can attest that he is beginning to achieve it.

Uberach, the name of the town, actually means "beyond the river". Pure water from the Vosges, malt supplied by the nearby brewery, and oak casks containing banyuls or yellow wine yield alcohols rivaling those of Livet, Islay, or the Highlands.

The drying in peat after a slow germination of the barley, the patient distillation in small stills and the necessary aging give "single malts" (the whiskey comes from a single distiller) or "single barrels" (from a barrel).

Jean is famous for using barrels from great wine producers such as: JF Ganevat, Selosse, Romanee Conti, Fabrice Dodane, Phillip Bornard, Gerad Schuller, Ostertag, etc.

Another of our friends who could not be absent from the Unicorn project.