Michel Couvreur had a very personal, and truly revolutionary vision of what whisky should be: more than terroir, more than the distiller’s touch, it was the maturing in oak casks that truly helped the grain spirit become whisky.
From 1978 on, having settled in the French region of Burgundy, he decided to make it his life’s work and to dedicate his research to a process which he once compared to cross-fertilisation.
