Brasserie L.

The brasserie La Rouget de Lisle produces in the Jura more than 15 different beers of low or high fermentation. A whole terroir in your glass. A lifelong Bièrophile and self-taught in essence, Bruno Mangin – former chef & founder of the Rouget brewery in Lisle – started making whisky during the 2000s. His will? Make a whisky that is the reflection of the Jura terroir. 1994: Creation of the brewery 1999: 1st distillation (with a winemaker in the region). The beer distillate is placed in micro barrel (35L) of straw wine for 4 years. The tasting of this one will finally convince Bruno Mangin to embark on the production of whisky. 2002: Establishment of the brewery/distillery in Bletterans. Distillation then takes place in Saône et Loire. 2003: Distillation becomes a regular activity. 2010: Purchase of a still with distillation in Bletterans. 2017: Purchase of a Holstein still. This will allow the distillery to produce whiskies with the mention "Single Malt" within 3 years. Bruno Mangin (founders and master distillers).