Pure black wheat

Eddu, Breton for buckwheat

The Eddu distillery is the first to create the world's first buckwheat whisky. The distillery's history began with Guy Le Lay, who took on the challenge, but quickly realized that buckwheat was not the most productive grain. Indeed, buckwheat's agricultural and alcohol yields are much lower than those of barley. But despite these disadvantages, buckwheat did not hold back production, as it possessed unrivalled aromatic power. Guy le Lay chose to team up with Pierre Durosset (researcher in Quimper) to master the malting, brewing and fermentation processes. He also teamed up with Robert Leaute, a Cognac cellar master and tasting specialist. Thanks to this partnership, Eddu was created..

How pure buckwheat whisky is made

Distillation takes place in 2 traditional alembics, in two successive heating stages. In the first stage, the fermented buckwheat mash is distilled and brought to the boil. The second distillation is called "la bonne chauffe". In this stage, we distinguish between "head and tails", i.e. the first and last fractions of an eau-de-vie, and retain only the "heating heart". The result is a clear, fragrant whisky. Aging then takes place mainly in oak barrels for 3 to 5 years. Thanks to Brittany's maritime climate and humidity, this adds a nuance to the drink as it ages.

Breton terroir

Pure buckwheat whisky brings out the best in Breton terroir. This spirit gives off subtle notes of fruit, spice and grain, with a soft, warm finish. It's a real taste experience. Eddu whiskies are unchill-filtered and natural in color.