Distillerie N.

The Ninkasi brewery is famous for its beers. But, recently, the founders of this Lyon institution decided to embark on whisky. To carry out this project, they hired Alban Perret, an outstanding distiller, passionate about the magic of taste and exciting. portrait. "From childhood, my grandparents passed on to us their keen interest in the terroir, in good products... Thus, we did not eat a piece of meat without asking questions about the smell, about its effect on our taste buds! Having grown up near Beaujolais, Alban Perret seems to have "fallen into the pot of taste" when he was a child. An element that would permanently mark its destiny. From the age of 16, he did a first internship in vineyards, embarked on a cap viticulture training and became a farm worker. But at the age of 20, he was discovered with asthma and occupational medicine invited him to move away from the production part. "I then decided to do a BTS in commercial techniques on wine – just to keep a proximity with this environment! -, then after a stay in England with my wife, I worked for two years in a wine consulting laboratory, back in our region. » These experiences, this curiosity and this diversity in learning allow him to have several strings to his bow. And that's not all: Alban then followed up with a 12-year contract at the Distillerie du Beaujolais: "we had 30,000 tons of marc to distill in order to make industrial alcohol: a hell of a rhythm!" Here too, it turns out to be very formative... But research and work on taste are seriously beginning to be missed.