Distillerie Meyer’s

The Meyer distillery is located in the heart of the valley of Villé, in the hamlet of Hohwarth. Like many distillers, its founder, Fridolin Meyer, had specialized in traditional white spirits typical of the northeast of France, such as Kirsch, Mirabelle, and Marc de Gewurztraminer.

In 1975, Fridolin’s son, Jean-Claude, took over the distillery. In 2009, the F. Meyer distillery was the most decorated in France, totalling 153 medals (including 70 gold medals) won at the General Agricultural Competition of Paris in their 50 years of existence.

After investing in new facilities, including three new stills, the distillery announced that it would begin manufacturing its own whisky. In November 2007 they marketed the first bottles of whisky, separated into two versions: a single malt and a blend (named “blend superior”), both seven years of age.

The process of malting the grain is entrusted to an Alsatian brewer Brasserie Saverne, who practices this technique for beer. This distillation process is typical of the Highland Scotch whiskys. For Meyer, distillation is doubled and performed in copper stills, while the aging is done in former Sauternes casks.