There’s a Completely New Type of Whisky. It’s French and Made in Concrete Eggs
Maison Lineti, a small French producer, is applying winemaking science to whisky, using techniques such as lees ageing and malolactic fermentation. Its approach challenges the industry’s emphasis on cask ageing and has drawn attention for producing a distinctive spirit that the company says can mature in less time.
Founded in 2018 by Magali Picard, Alex Cosculluela and Xavier Payan, the company cold-soaks organic French barley and ferments it for seven days, compared with the typical two or three days for Scotch. The wash is then kept with spent yeast for two weeks, while lactic bacteria soften its acidity; fermentation takes place in seven large concrete, egg-shaped tanks designed for temperature control and liquid movement. Malolactic fermentation is not permitted in Scotch production, but EU rules allow it.
In short
- Maison Lineti makes French whisky using winemaking methods.
- Its fermentation lasts seven days, versus two or three for Scotch.
- Concrete egg-shaped tanks are part of its distinctive process.
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The case for
Maison Lineti’s method gives whisky makers room to draw on established winemaking techniques, potentially creating distinctive flavours and allowing maturation to develop more quickly. Supporters may see this as useful experimentation within EU rules, broadening what whisky can be while making production less dependent on lengthy cask ageing.
The case against
Those who favour traditional whisky methods may argue that cask ageing is central to the spirit’s character and that claims of faster maturation need careful scrutiny. They may also worry that extending winemaking practices into whisky risks blurring a product category whose identity depends on established production conventions.
Explained simply
Whisky is usually associated with ageing in wooden casks, which add flavour and shape how the spirit develops over time. Maison Lineti is a small French producer founded in 2018 by Magali Picard, Alex Cosculluela and Xavier Payan.
The company applies techniques more commonly used in winemaking, including keeping the fermenting liquid with spent yeast and using lactic bacteria to soften its acidity. It ferments organic French barley for seven days, then keeps the liquid with the yeast for a further two weeks in large, egg-shaped concrete tanks.
Scotch whisky rules do not allow malolactic fermentation, while European Union rules allow it. Maison Lineti says its methods can produce a distinctive spirit that matures in less time, raising questions about how whisky flavour can be developed beyond the familiar focus on cask ageing.