Milhoc le Premier Flamme Whisky Francais - 70CL

MilHoc means corn in Gascon, the local language spoken in South West France and North East Spain and it’s a nod to the Gascon traditions of fine food and drink.

Produced on the historic Laubade family estate in Sorbets, Gers, within the rich terroir of Bas-Armagnac, MilHoc is the creation of the Lesgourgues family, now into their third generation of distillers.

Utilising very sandy soil, no irrigation, soil rotation between grain and vine and liberal agroforestry, Milhoc hold uniquely pristine terroir for the creation of their magnificent whiskys.

Agriculture comes first in France.  Milhoc show us why.
 
MilHòc Première Flamme is a limited-edition French single-grain whisky from Bas-Armagnac, bottled at 50% ABV in a 70 cl bottle. It features rich tasting notes of tonka bean, caramel, and cocoa, paired with traditional column-still distillation from estate-grown corn and malted barley.

Tasting Notes

•    Nose: Aromas of baked apples, white grape juice, and cherry cola open up, followed by tones of tonka bean, butter caramel, vanilla, and cocoa.
•    Palate: Full-bodied, rich, and indulgent, leading with notes of raisins, chocolate-dipped strawberries, and funnel cake.
•    Finish: Long and lingering, highlighted by fruit tart and chocolate-covered espresso beans.

Serving and Cocktail Suggestions

•    Neat or with a drop of water: Best enjoyed at room temperature to let the 50% ABV reveal its complex layers.
•    French Old Fashioned: Mix with a dash of sugar syrup and orange bitters, stirred over a large ice block to complement the caramel and cocoa profile.
•    Highball: Combine with chilled soda water and a twist of lemon peel to lift the fruit and baking spice elements.

Food Pairing

•    Dark Chocolate Tart: Enhances the cocoa, tonka bean, and espresso characteristics on the finish.
•    Caramelised Apple Tarte Tatin: Mirrors the baked apple and buttery caramel notes found in the whiskey.
•    Aged Comté Cheese: Complements the rich, rounded grain texture and toasted oak depth.

Distilling Methods

Cultivating 54% estate corn and sourcing 46% French malted barley, the mash undergoes a slow, continuous distillation in a traditional copper Armagnac column still. Emerging at 61% ABV, the spirit enters casks straight from the still. It matures for four to five years in a blend of heavily toasted new American oak barrels (charred 3 and 4), ex-Bourbon casks, and ex-Armagnac casks, with natural colour and no chill filtration in 19th century cellars of consistent humidity and temperature.