In Alsace,
high praise
for the

Distillerie Bertrand Whiskies & Spirits
Chapter I The legacy of
Alsace & elsewhere


from prince to patron saint

In his quest to find the perfect place to lead a hermit’s life, a Scottish princeturned-monk crossed through Alsace many centuries ago. Legend has it that he had the gift of dowsing, able to make spring water flow forth at the touch of his shepherd’s crook. Saint-Wendelin became the patron saint of Uberach and has watched over the village since those long-ago days — and eternally over the distillery.

Jean Metzger

The whisky maestro of Uberach

The dawning of this century saw a man intuiting a remarkable and unprecedented product. Assembling exceptional basic materials, a visionary respectful of traditions, this native son created spirits and became a Uberach trailblazer. Motivated by his Alsatian heritage and his distilling experiments, our poet crafted, created and then composed a unique spirit: the Biersky.

For nearly two decades whiskies have been conceived and aged in the heart of the distillery and have received the appellation IGP Whisky d’Alsace (Protected Geographical Indication, which identifies an agricultural product whose quality, reputation or other characteristics are linked to its geographical origin.)

    I appreciate the commas. 
    They leave room 
    for countless possibilities.

    Jean Metzger
    Chapter II Terroir & terrain

    Our water

    Water flows languidly to our village of Uberach from the crystalline springs found in the granite mountains of the Vosges du Nord.

    Of a rare purity, this particular water is weak in mineral content and exceptionally soft, making it perfect for creating, for over 150 years now, our eaux-de-vie and whiskies.

    Our fruit

    Our Alsatian orchards teem with treasures: pears, cherries, plums both yellow and purple…as many delicious fruit varieties as there are delicate brandies. Nature plays a decisive role in the creation of the brandies — the distiller is governed by its rhythms, its tempo.

    Knowing how to understand nature and then tame it is necessary in order to reap the maximum benefits.

    Today, so as to offer the best of the terroir in our precious bottles, we have added organic fruit to our selection.

    Our climate

    Our Alsatian terroir lives and sways to the rhythms of the seasons and a very specific climate, a critical element in aging and developing the aromas of our whiskies and brandies. Cradled by the continental climate, the region provides exquisite fruit and organic malted barley of a quality ideal for our distilled mash.

    In summer, the scorching temperatures cause breathing and dilation of those distillates that absorb oxygen in the air of the distillery.

    In winter, often freezing, the brandies contract to concentrate the flavors generated in the summer.

    Our village

    The distillery is cradled in Uberach, “the village beyond the water” surrounded by forests, orchards and fields. Situated in the heart of the Val de Moder, it’s within walking distance of the city of Pfaffenhoffen, the original site of brewing activities in the area.

    Its colorful lanes, half-timbered houses and meandering streams give it the typical style of Alsatian villages full of heart and history.

    There floats over the village of Uberach an air of respect and esteem for the local popular imagery, due to the neighboring museum and the façades painted in trompe-l’oeil by Edgar Mahler.

    It is not the time that is missing, it is we who are missing.

    Paul Claudel

    Partage de midi, 1906

    Chapter III Savoir-faire,
    or Alsatian know-how

    The Masters of time

    Harmony and patience

    In the heart of the distillery two crafts co-exist to create a one-of-a-kind knowhow. Cordially, amicably, they perpetuate tradition alongside invention.

    A precise rhythm is needed for creating the brandies and spirits; perfect mastery of the seasons and blending is essential.

    One, the distiller, is an interpreter, while the other, the composer, is the artiste conjuring singular harmonies according to their natural tones.

      The Alchemist

      Like an alchemist, the distiller confers on the brandies their own calendar with a rhythm that follows the seasons, the harvests, the meteorology. The delivery of fresh, perfectly ripe whole fruit; the precise fermentation time in our cellars; the art of distilling in the Holstein alembic stills and then the slow aging before bottling constitute some of the wise secrets of the Bertrand brandies.

      The experience of our magicians allied with a mastery of the elements are what make up the ancestral savoir-faire of the distillery.

      The Composer

      The composer of the whisky produces a genuine masterpiece with the passage of time and the choice of barrels. He fashions each eau-de-vie of barley malt distilled on-site and pairs it with the most promising barrel, preparing a singular, original aging that reflects a specific terroir.

      This is where the maturing process comes in, when he tastes each whisky after a chosen period of time. It’s in the cellars of Uberach where the humidity and temperature are naturally regulated that our imposing unique barrels tower, where our whiskies age.

      A truly creative work of artistry, the cask selection is primordial and decisive. The wood’s memory modulates the cadence of the score and gives a new tonality to an already intense product.

      And so, the composer decides after tasting if it’s time to bottle the Alsatian whisky or if it still needs a few months, perhaps even a few years, to perfect the aromas and express its complete structure in order to attain its pinnacle.


        • The lightness of the air enfolds our plantings
        • The purity of the water ripples over the delicacy of our work
        • The intensity of the heat ennobles the elegance of our alcohols
        • The vigor of our soil is testimony to our terroir

        It's not man who stops time, it's time that stops the man.



        Mémoire d’outre-tombe, 1848

        Chapter IV Philosophy

        The test of time

        The test of time

        The past

        How rich it is, the past of Uberach, the village “beyond the water.” Above and beyond that resource of exceptional quality are the men, the knowhow and the many years of experience and dedication to creating incomparable concoctions. From Joseph Bertrand to Jean Metzger, the meticulous work has never ceased. The heirs to that authenticity nurture both generosity and gratefulness for their predecessors. Time has allowed the construction of a unique and eternal heritage.

        The test of time

        The present

        Working with respect for nature yet at the mercy of the elements. Waiting for the fruit to ripen, the barley to malt,
        the alcohol to be distilled. Since 1874, the distillery has cultivated the necessary patience, knowing to pause when nature compels us to, in order to let the best of the terroir express itself and develop. Forever in the pursuit of perfection, the men at the distillery carefully select the barley and the fruit as well as the barrels. Fortified by the same artisanal and epicurean values, they perpetuate the tradition and the philosophy of the Distillerie Bertrand.

        The test of time

        The future

        Imagining alcohols today that will be tasted tomorrow — such is the ephemerality of spirits.

        After distilling, once again, several years of aging. And then 5, 8 or 10 years later, if not more, the fruit of your labor and of passing time is born to create something extraordinary.

        Taming the cold, subduing the heat, resting, tasting, appreciating. It’s precisely what’s needed to counter the mainstream, to swim against the tide of trends, to navigate the oceans.

        Proof of passing time

        Proof of passing time

          • Taking time for imagination is treasured here. A pioneer in distilling and creator of the first Uberach whiskies from 2003, the Distillerie Bertrand is a humble symbol of its art. To be inspired by, to observe and to listen to the terroir. Inventing, connecting, being moved when testing the exquisite, novel recipes.
          • The time for production is less ambiguous, more rhythmic, sheet music annotated over the years and according to the different works of art, an interpretation that passes from learning about the variation of the seasons, the climate, nature and all that it has to offer.
          • Perfectly ripe fruit harvested at just the right time, barley reaped and then dried in the first days of summer ancestral, artisanal acts performed with respect.
          • The time for aging is calm, suspended. The fruit is fermented, the brandy is distilled. There follow long months during which the master distiller attentively awaits the arrival of the purest aromas of the terroir.
            The whisky has materialized. Several years are sometimes required before the gratifying arrival of a barrel carefully selected by the composer – Jean Metzger – for its history, its origins, its wood and all the riches it has contained. The whisky is created, blended, aged.
          • And now the time for tasting, an elegant homage to the work of the distillery. It’s for the connoisseur to enjoy to the fullest extent, to find the right place, the right time, the right companion and the right snifter to appreciate the true value of this exceptional bottle.
          Chapter V Precious bottles