Labarrère 1773 Distillery

 

The Labarrère 1773 distillery, located in Saint-Médard, Béarn, has a rich history rooted in the region's agricultural traditions.  Established in 1773, the distillery has been a family-run operation for generations, focusing on sustainable and innovative farming practices.

The current owner, Romain Selle, took over the family farm in 2020, bringing a modern twist to the traditional methods by integrating his technical expertise with agricultural heritage.

The distillery is renowned for its artisanal approach to whisky production.  They handle the entire process on-site, from growing the cereals to brewing, fermenting, distilling, aging, and bottling.  Their standout product is a 100% agricultural whisky made from corn, which highlights the unique terroir of the Bèarn region.

The two expressions I'll be taking a look at today are the Initiale R, finished in a rum barrel and their Initiale B, finished in a bourbon barrel.

Initiale B is a whisky made from 70% farm grown corn, 20% malted barley and 10% malted rye.  The whisky was aged for 30 months in new oak barrels, spending the last 6 months in American ex-Bourbon casks, bottled at 45% abv.

Nose:  Youthful corn buttery scent, vanilla, sweet plantains, light oak, and a hint of ethanol.

Palate:  Corn, rich vanilla, dried banana chips, toasted oak, and mixed nuts.  The flavor profile is enjoyable.

Finish:  Vanilla and corn dominate, with a slight hint of fruit juice and a small amount of heat.

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Initiale R is a whisky made from 70% farm grown corn, 20% malted barley and 10 malted rye.  The whisky was aged for 30 months in new oak barrels, spending the last 6 months in ex-Rum casks, bottled at 45% abv.

Nose:  Expect a delightful blend of sweet corn, tropical fruits like mango and pineapple, and a hint of vanilla.  The rum cask influence adds layers of caramel, molasses, and a touch of spice.

Palate:  The initial taste is rich and sweet, with prominent corn flavors complemented by the rum cask's influence.  You'll notice notes of butterscotch, brown sugar, and dried fruits such as raisins and figs.  The rum cask finish adds a subtle spiciness and a hint of oak.

Finish:  The finish is long and warming, with lingering sweetness from the corn and rum cask.  Expect a smooth, slightly spicy aftertaste with hints of caramel, vanilla, and a touch of tropical fruit.

This combination of corn whisky and rum cask aging creates a unique and enjoyable drinking experience.

As a bonus I was also given the opportunity to try some of their new make spirit, bottled at 70.5% abv.

Nose:  Expect a strong aroma of fresh corn, with hints of sweet malt and a touch of rye spice.  There are also notes of green apple, pear, and a slight grassy undertone.

Palate:  The initial taste is sweet and creamy, dominated by the corn.  The malted barley adds a smooth, malty sweetness, while the rye provides a subtle spiciness.  You might also detect flavors of vanilla, honey, and a hint of citrus.

Finish:  The finish is medium to long, with lingering sweetness from the corn and malt.  The rye spice becomes more pronounced, leaving a warm, slightly peppery aftertaste.

This combination of grains creates a balanced and flavorful new make spirit, showcasing the sweetness of the corn, the smoothness of malted barely, and the spiciness of the rye.

Slàinte Mhath!