History

Northmaen is the representative from Normandy on the whisky scene in France. Its origin lies in a farm-based brewery that later began producing whisky.

History

• 1997: Establishment of the farm brewery and beer production.
• Early 2000s: The idea of producing our own whisky takes shape, and the first whisky leaves the farm.
• 2016: The start of the construction of the second chai sec for storage.

People

• Léo Camus – Director
• Romain Chigniard – Brewer
• Thomas Renaux – Senior Lecturer/Assistant

Production / Manufacturing

• Water: Rainwater and local spring water.
• Grain: Barley grown on the farm (about 80 t/year). Malting is done by Dingemans maltings in Stabroek.
• Distillation style: Armagnac-like still. Capacity around 10,000 L of pure alcohol per day, with potential for 15,000 L.
• Maturation rooms: Two cellars for aging; a wet cellar and a dry cellar are under construction.
• Cask aging: Ex-fûts de vin de Bordeaux.
• Climate: Oceanic temperate climate, at an altitude of 199 m.

Products

• Thor Boyo – about 3 years old; aged in its own oak cask.
• Brut de fût – about 5 years; Single Cask.
• Sleipnir – about 8 years; Single Malt.
• Fafnír – about 5 years; Single Malt; smoked with beech wood.
• Kenning – about 6 years; Single Malt; aged in an acacia cask previously used for Sauternes.

Visits / Experiences

Northmaen participates in North’ Fest and Viking festivals.

Philosophy

Northmaen emphasizes local raw materials and a close relationship between the farm and the distillery: barley is grown on the farm, the malt comes from Dingemans; the water is local, and production takes place close to the fields.