A desire, a goal for a result outstripping all expectations.
Since 2001, surrounded by the activities in the distillery and swept away by his reflections and out-of-the-ordinary tasting discoveries, Jean Metzger set himself a challenge: to bring out a whisky never before tasted in this world with the purpose of rediscovering a local taste, atypical and 100% French. Thanks to his enlightened education in distilling and a precise idea of the emblematic product he was dreaming of, he imagined his own whisky — one aged in new barrels at the beginning of the process, then in barrels from Banyuls, non-chill filtered to conserve all the complexity of the aromas. This dream finally came true when the Whisky d’Uberach Single Malt was bottled for the first time in 2006, having reached maturity and becoming the distillery’s iconic, trailblazing product.
The malt preparation relies on the brewer’s expertise and in Alsace no guesswork is allowed. First, germinating the barley finishes with drying it in peat, which favors both the taste and subtlety. Then the organic malted barley is distilled in small 1985 Holstein stills using the double-pass method: the first with all the plates engaged and the second with some disengaged, others not. The size of the copper stills permits limiting the length of time given to heating in order get the very best of the grain while conserving its aroma.
Aged exclusively in French wood barrels of 225 to 350 liters.