Distiller Notes
The creation of the TOS distillery in 2017 remains closely linked to the much earlier launch of the Saint-Germain brewery. Founded in 2003 by Stéphane Bogaert, Vincent Bogaert and Hervé Descamps, the brewery helped the trio to develop an excellent mastery of brewing and fermentation, two key stages in the production of whisky. This knowledge proved to be a major asset when the three men decided to embark on the adventure of distillation. They bought a small Holstein column still and distilled a brew of Pilsen malt, using locally grown barley and long fermentation. Three years later, the whisky of the TOS distillery takes the name of the region where it was created: in Latin, the former county of Artois is called ARTESIA. Fruity and exotic, Artesia 2018 is a blend of very lightly peated Pilsen malts. Aged in ex-bourbon casks, this whisky is highlighted by exotic fruits and also reveals a slight smoky note.Artesia 2018 is a particularly generous, malty and fruity whisky. An impeccable mastery of the brewing process and a long fermentation result in an elegant and exotic single malt. Its flavours are particularly well enhanced by the ageing in bourbon casks. The American oak adds notes of coconut and vanilla to a cocktail of exotic fruits (pineapple, kaki, yuzu).
What Whiskey will not cure, there is no cure for.
Coming in a multitude of styles depending on its origin, Whisk(e)y’s flavors range across the board from the sweet, caramel and vanilla-dominated American Bourbons to the briny, peat-heavy Islay Single Malts from Scotland. Though production methods differ widely, all Whiskeys are made by distilling beer made from some type of grain, such as barley, corn, wheat or rye. After the distillation process is complete, the new, clear spirit is transferred to wooden casks where it matures, a process that can take up to thirty years or more.