FROM THE OAK BARREL TO THE GLASS
This last space gives pride of place to Alsatian whisky and its technique of manufacture and distillation.
Again, from sprouted barley to maturation in barrels, to brew and wash, all the steps of product development are explained and illustrated. The space ends with various tasting tips of the eaux-de-vie and presents some recipe ideas in which they bring a touch of originality.
