Rich, supple cognac aromas fit for twilight sipping on a blustery afternoon: cooked apple, prune juice, cinnamon, pecan pie, walnut, and white pepper. A luscious palate of marron glacé, nutmeg, dusty cocoa, prune, toffee apple, nutty dark chocolate brownies, black truffle, and clove. A more rounded, darker, and better-balanced whisky than the restrained 2016 release with its taut, citrus grip. Brenne has found its sweet spot.

Reviewed by: Jonny McCormick (Winter 2018)

Brenne is from the Cognac region of France and is becoming an American success story, having been launched stateside by Allison Patel, but little known elsewhere. After 6 years in French oak, 2 years in a Cognac barrel, and reduced by the local water to 40%, the result is a delicate, almost floral, eucalyptus and rosewater delight, with honeycomb and sweet spice. Very different from a standard malt, but very good all the same.

Reviewed by: Dominic Roskrow (Spring 2014)

Brenne has a fruity, vinous demeanor unlike anything else on the whisky market, and this year’s bottling deploys a greater use of Cognac barrels. Ripe honeydew melon, poached pear, strands of lemon and mandarin, and warm, creamed rice pudding. Mandarin segments in watermelon juice liberally sprinkled with pepper, then some fudge-like sweetness emerges, barbed with fennel. The French oak spices persist into the finish, heaping on the pepper and licorice.

Reviewed by: Jonny McCormick (Spring 2017)

Brenne’s first age statement whisky, this was matured in virgin French Limousin oak and cognac barrels. It’s a fruit salad of nectarine, white grape juice, watermelon, and pear, with touches of light vanilla and black tea. A cool, clean sip delivers apple, pear, peach, and apricot, followed by an intense wave of citrus, Fruit Pastilles, spice, and orange butter icing. Those spices fade slowly; the residual flavors are fruity rather than sweet. Clear evidence that Brenne is improving all the time.

Reviewed by: Jonny McCormick (Fall 2016)

What a pleasant change: a world whisky America can get hold of and Europe can't. This is a tiny French single malt whisky launched first in the U.S. This is very good, with honey, date, liquid chocolate, honeycomb, and some spice bite. But it's also very unusual, and my warning lights have come on: Brenne is released in single casks, so they vary dramatically. It's made by a French cognac maker.

Reviewed by: Dominic Roskrow (Spring 2013)

When introducing new world whisky, I tell folks to treat it not as a scotch but as a totally different whisky. But how far can you go? The French have a “whisky” made with buckwheat — technically not a grain — and chestnuts. Now we have this. This is light, sweet, with flavored candy and fruit jelly; lots of pruney, grapey Cognac notes. There's the issue. Is it a nice drink? Yes. Is it really a whisky? It's up for debate.

Reviewed by: Dominic Roskrow (Spring 2013)