Discover the fascinating story of Twelve, a French distillery nestled in the heart of the Aubrac, a wild and historically rich region. This beautifully illustrated book highlights the passion of twelve founders, the artisanal expertise, and the inspiration from Celtic origins that gave birth to unique single malt whiskies. A tribute to the raw nature of Aubrac and its heritage, from gastronomy to the famous Laguiole knives.
The Aubrac, with its Celtic origins, peat bogs, and pure water, is reminiscent of the motherlands of whisky: Scotland and Ireland. At over 1,000 meters above sea level, on this land of raw nature and renowned gastronomy, twelve enthusiasts have come together to create a unique distillery: Twelve. This book takes you to the heart of this human and historical adventure, exploring the birth of an exceptional project: producing single malt whiskies in France, on a terroir with a strong identity.
Through portraits of these passionate men and women, the book reveals their deep attachment to this land and its traditions. The magnificent landscapes of Aubrac, renowned for their wild beauty, are highlighted, as is the importance of the local gastronomy. The Aubrac is globally known for its famous Laguiole knives, but also for its rich and authentic gastronomy.
Jean-François Becquaert and Martin Portes-Salbayre invite you to discover a human and artisanal story, between French craftsmanship and respect for traditions. The book pays tribute to the art of distillation and the richness of a terroir that has given birth to exceptional whiskies. The work is also an ode to French culture, at the crossroads of modernity and tradition.
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Discover the fascinating story of Twelve, a French distillery nestled in the heart of the Aubrac, a wild and historically rich region. This beautifully illustrated book highlights the passion of twelve founders, the artisanal expertise, and the inspiration from Celtic origins that gave birth to unique single malt whiskies. A tribute to the raw nature of Aubrac and its heritage, from gastronomy to the famous Laguiole knives.