Cantillon Alliance: Difference between revisions

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==History / Other Notes==

Michel Couvreur (1928-2013) was a Belgian born blender of exceptional whiskies. He 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-fertilization. <ref name=https://michelcouvreur-whisky.com </ref>

Michel Couvreur (1928-2013) was a Belgian born blender of exceptional whiskies. He 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-fertilization. <ref name="michelcouvreurwhisky">https://michelcouvreur-whisky.com </ref>

Mr. Couvreur died on August 17, 2013 at the age of 85, but his business lives on. Most of all, he was known for his use of experimental barrels, which still remain the benchmark of the company, with barrels such as Vin Jaune, Vin de Paille, and even amphorae. According to him, 90% of the quality of a whisky comes from the cask rather than the spirits supplied by the distilleries from which he sourced. Therefore, each barrel must be of the highest quality and character. The house worked previously with Cantillon providing the barrel for the beer known as [[Cantillon_Couvreur|Couvreur]].

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 ==History / Other Notes==
-Michel Couvreur (1928-2013) was a Belgian born blender of exceptional whiskies. He 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-fertilization. <ref name=https://michelcouvreur-whisky.com </ref>
+Michel Couvreur (1928-2013) was a Belgian born blender of exceptional whiskies. He 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-fertilization. <ref name="michelcouvreurwhisky">https://michelcouvreur-whisky.com </ref>
 Mr. Couvreur died on August 17, 2013 at the age of 85, but his business lives on. Most of all, he was known for his use of experimental barrels, which still remain the benchmark of the company, with barrels such as Vin Jaune, Vin de Paille, and even amphorae. According to him, 90% of the quality of a whisky comes from the cask rather than the spirits supplied by the distilleries from which he sourced. Therefore, each barrel must be of the highest quality and character. The house worked previously with Cantillon providing the barrel for the beer known as [[Cantillon_Couvreur|Couvreur]].