In February 2026, we explored a different side of whisky: France and the Basque Country of Spain. Curated through De Maison Selections who are known for importing artisan wines and spirits from these two countries. It is worth noting that France is not new to whisky. In fact, it has long been the largest per,capita consumer of Scotch (yep, until 2023 when India took over) and today hosts over 80 distilleries, nearly 100 brands, and more than 20,000 aging barrels. As for Spain, their whisky story stretches back to the early 20th century. Families like Acha were already studying production in Scotland, but it has only been in recent years that Spain has begun reviving those dormant ambitions and defining a distinctly regional identity rooted in local barley, Iberian oak, and innovation.
It turned out to be a very special night and proved something very specific to me about whisky lovers (I’ll get to that in a second.) The whiskies were different. Interesting. Definitely not what we’re used to. Learning about regions like France and Spain, which aren’t famous for whisky, was simply fascinating. The combination of a direct, knowledgeable ambassador and an engaging lecture about new whisky regions, discovering new methods and flavors , that’s what it’s all about.
We kicked off with France withaA small artisan distillery in the north named T.O.S. It was founded by brewers who began at Brasserie Saint Germain in 2003. In 2017, master distiller’s partner Katy Gravina installed a still “on the other side” of the brewery, giving birth to T.O.S. Distillerie. Their philosophy is hyper local. They source grain from the surrounding barley country. Sustainable over imported. Craft over scale.
Alright. Let’s talk about the expressions.
Artesia Single Malt (3 Years) – T.O.S. Distillerie
100% barley from Hauts-de-France
8-day fermentation
Distilled in a Holstein alembic still
90% ex-bourbon casks, 10% new French oak
This was one of my favorite whiskeys of the night. It felt pure. Raw materials speaking clearly. The stronger cask influence you feel in later expressions wasn’t present here. This one you could simply open and enjoy easily.
Destilerías Acha – Basque Country, Spain
Founded in 1831 by Manuel Acha in Amurrio. The family was known for vermouth, and already in the 1920s Martín Acha went to Scotland to study whisky making (yes, around the same time as Masataka Taketsuru). But as often happens, dreams are fulfilled by later generations, and the whisky dream was finally realized in 2023 under Gabriel Acha.
All expressions use 100% local Basque barley, Iberian oak, water from the local river, and instead of peat, heather root smoke.
IBAR 3 Year
15% malted / 85% unmalted barley
Smoked with heather root
3 years in Iberian oak
The distillery’s basic expression that presents each element at its starting point.
IBAR 8 Year
25% malted / 75% unmalted
Same production style as above
Here it was softer, rounder. The heather smoke came across very differently from what you think you know from that Orkney distillery… was a different kind of smoke, subtler and less sweet.
HARAN 21 Year
Local malted barley. Same regional materials.
No question — this was everyone’s favorite. The age is noticeable, this is very hands,on production. Deep and round and slightly sweet. Smoke again isn’t strongly present but more subtle.
The Coup De Gras: Whisky de Bretagne (from Brittany)
Did you know Brittany is referred to as “the spiritual core of French whisky”? A Celtic region directly across from Cornwall, its whisky culture reflects both French terroir and historic ties to Scotland. Under the protected geographical indication “Whisky de Bretagne,” whisky must be mashed, fermented, distilled, and aged at least 3 years in Brittany
We tasted two expressions:
“Clear”: 100% local Bretagne barley
- Peated to 35ppm with Scottish peat
- Distilled in a Portuguese style Unicobres copper pot still and aged in ex-Islay casks
“Four Woods” used the same barley, local water,
- Peated to 35 ppm with Scottish peat
- Four separate cask types: first-fill St,Émilion, new French oak, heavy charred barrels and a combination of other used casks
These are a study in oak architecture. This whisky demonstrates how French coopering and wine heritage shape flavor just as strongly as peat or barley.
This was by far one of the most fascinating tasting event to provide rich and in depth history and flavors from a world not necessarily associated with whisky. New flavors and subtle references to the traditional scotch world.
