When most people think of fancy French drinks, whisky isn’t the first thing that comes to mind. France is better known for its wine, cognac, and champagne — but what many don’t realise is that France is one of the world’s most passionate whisky-drinking nations. In fact, until recently, it was the largest importer of Scotch whisky on the planet — only overtaken when India’s growing population and love of Scotch tipped the scales.
But the French don’t just drink whisky — they make it. And they make it well. With around 90 whisky distilleries scattered across the country, the French whisky scene is quietly thriving. The catch? Most of it never leaves France. Much like how Australians rarely drink Foster’s, the French keep the good stuff for themselves.
That’s why when a family member travelled to France, I didn’t ask for duty-free Scotch — I asked for a bottle of French whisky. The result was Bellevoye Red (Bellevoye Rouge) — a triple malt blend that represents three French whisky regions: Brittany, Alsace, and Cognac.
About Bellevoye Red
Bellevoye isn’t a single distillery but a blending house. The brand sources single malts from across France, matures and blends them, then finishes the whisky in carefully selected casks to create their range of colour-coded whiskies. The “Red” (or Rouge) edition is aged in French oak before being finished for six months in Grand Cru wine casks.
For context, Grand Cru isn’t a grape variety but a classification — a mark of quality awarded to exceptional vineyards. In this case, the casks previously held red wines from Saint-Émilion Grand Cru Classé, made from Merlot and Cabernet Franc grapes. The result is a distinctly French character — whisky meets fine wine.
This triple malt is a blend of whiskies aged between five and ten years and bottled at 43%. While details on colour and chill filtration aren’t listed, it’s clear this whisky has been crafted with attention to both heritage and innovation.
Appearance
The “Red” name is fitting. In the glass, Bellevoye Rouge shows a copper base with a faint red tint — likely a gift from the Grand Cru wine casks.
It’s not deep crimson, but under the light there’s a subtle, rosy shimmer that sets it apart from a typical Scotch single malt.
Nose
The nose opens with fresh and liqueured fruits — think blueberries, blackberries, and a touch of baked apple — balanced by caramelised sweetness reminiscent of crème brûlée. Beneath that lies a faint nuttiness, like walnuts drizzled with honey beside a dish of fresh berries and custard.
There’s a little mystery here, too. A sweetness that’s hard to place — almost like dried fruit, perhaps dates or figs — with a delicate, dessert-like quality that’s both inviting and distinctly French.
Palate
On the palate, that rich sweetness takes centre stage. Those medjool date notes from the brand’s official tasting sheet make sense here — a deep, chewy fruit character layered with toffee and burnt sugar. There’s also a fresh lift that could be described as minty, though it feels more like a cool, herbal tingle than peppermint.
The texture is elegant — wine-like, even — coating the mouth with tannins that feel borrowed from the red wine casks. It’s complex, yet soft around the edges, with the fruit and oak working in harmony.
Finish
Despite being made from whiskies that are lightly peated, the peat presence is subtle. There’s no smoke billowing through — instead, it’s a toasted warmth, like roasted nuts or singed berries. This “French peat” is gentler and earthier than its Scottish cousins, adding depth without dominating.
The finish lingers with caramelised sugar, red fruit, and toasted oak, and a creamy texture that keeps you reaching for another sip.
A Note on Sulphur Sensitivity
Bellevoye openly states that some of its casks are cleaned with sulphur — a common practice in winemaking, though rarely mentioned in whisky production. It’s an intriguing choice, as sulphur sensitivity can affect how people perceive certain whiskies.
Out of curiosity, I poured this for a few friends who are sensitive to sulphur compounds — and sure enough, they picked it up instantly, even when others couldn’t detect it at all. It’s a fascinating example of how genetics can shape whisky tasting experiences — a topic I’ve explored in depth in a separate article on sulphur in whisky.
Final Thoughts
Bellevoye Red is a fine showcase of what modern French whisky can achieve: refined, flavoursome, and unmistakably continental. The influence of wine casks adds both richness and complexity, while the soft peat gives it warmth and structure.
It’s the kind of dram that blurs the line between whisky and wine, making it an excellent bridge for wine drinkers curious about whisky — or whisky lovers seeking something truly different. It leaves me eager to one day try the full Bellevoye range.