The soul of an island in a bottle

at the tip of Finistère, battered by winds and shrouded in salty mist, the island of Ouessant is home to an unexpected treasure: a craft distillery that produces beers, pastis and whiskies in a spirit deeply rooted in its territory. Behind this ambitious project are Clément Nageotte, Jean-Marie Favre, Laurent Regnier and Sébastien Viaud, driven by a shared passion for the island and spirits.

the idea was born in 2014," says Jean-Marie Favre. We've known Ouessant for as long as we can remember, and we've been going there on vacation since we were kids. One day, looking at the gray sky, the barley that was still growing at the time, and the pure water, we said to ourselves that we had all the elements we needed to make whisky."This intuition gave rise to a structured professional project, nourished by a clear desire to make sense locally, ecologically and humanely.

The location chosen for this adventure is not insignificant: a disused former military barracks, now rehabilitated as a hub partly dedicated to the energy transition. Here, in a building lined with solar panels, the distillery is equipped with a bespoke still, heated by an oil system circulating in a coil, guaranteeing slow, high-quality, energy-efficient distillation. "We wanted an efficient, clean distillery in line with the island's values," says the co-founder.

The four partners are also committed to creating local jobs. On the island once known as "l'île aux femmes", the team has expanded to include two Ouessant residents, Joëlle and Mathilde, who are fully involved in production: brewing, distilling, and even making a pastis like no other, created, among other things, from aromatic plants that "grow here, between shores and moors, giving the pastis a wild, iodized character".

In addition to this signature pastis, the distillery produces Heiz beer, available in several recipes depending on the barley, the hops, or the saline touch, inherited from the sea air. The jewel in the crown, however, is the whisky, available in two ranges. One is non-peated, focusing on gourmet, cereal and slightly vanilla notes, with a seductive roundness on the palate.

The other is peated, more expressive but without excess, with fine, balanced peat, in keeping with the natural elegance of the area. The barley used is organic and Breton, and the maturation process is designed to take advantage of the island's climate.

"Producing here, aging here, makes real sense. The island influences everything: taste, rhythm, constraints too," continues Jean-Marie Favre. Because everything is more complex on an island: transporting raw materials, organizing distribution, managing deadlines. But the four partners have opted for courage and quality: no mass distribution, but a selective circuit, accessible top-of-the-range products. The various products are available, for example, at the Grande Épicerie de Paris, on their website and, of course, on the island of Ouessant.

And what about tomorrow? "As in the kitchen, we set no limits on creativity," concludes Jean-Marie Favre, who is not averse to dreaming up new recipes.in the meantime, the team quietly distills its love of the island, with a clear objective: to remain faithful to Ouessant, while exploring the infinite playground of spirits.