Joined in 2023 
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63 About this deal
NR: No. Thankfully. I think there are hurdles, always. However, what I am always grateful for are the men and women who have welcomed me – in terms of learning, stepping into a distillery, and sharing knowledge– […] I’ve always felt welcomed in the community by those who are working in the distilleries, post-production, and in the labs. They’ve always said, “You wanna learn? Come on in.” Which I feel grateful for. But I put myself out there for it. Parc: In the U.S., which is where you and I are currently based, our adoption to Japanese whisky really started in 2012. But if you look at the first countries outside of Japan that were getting excited about Japanese whisky, that was actually France, and they started writing about it and buying it up in the early 2000s. I’ve just always been a Francophile, and I was paying attention to that.
As you take a moment to inhale, you're greeted with a delightful bouquet of fragrances. Sweet notes of honey and vanilla dance gracefully with the warmth of cinnamon and nutmeg, creating an aromatic experience. Subtle hints of tropical fruits, such as pineapple and mango, add a layer of intrigue. The nose is balanced, inviting you to explore the depths of this exceptional whiskey. Palate I didn’t want people to feel disconnected from the experience of drinking the whisky. This is not a big bold whisky that’ll put hair on your chest. I love those fatter, bigger bottles, but that’s not telling of what’s in a dram of Brenne.” Parc: So I say, if you can imagine like an X and Y axis, right? On your X axis, it’s the flavor spectrum. So all the way over on the left is going to be your smoky, peaty, iodine, bandaid notes. And all the way over on the right on that flavor spectrum is your fruit notes, your really intense fruit notes. On the Y axis, the vertical axis, you have levels of intensity. So if you’re just focusing on whisky, if you say something like the Laphroaig or Ardbeg, you’re going to go all the way over to the left and all the way up to the top of the intensityThe whiskey just gets lost in the mix. There’s a bit of the apple note coming through, but otherwise the drink is just far too sweet.
Parc achieved a significant milestone in her career when she became the first woman to receive the "World Whisky Brand Ambassador of the Year" award from Whisky Magazine's Icons of Whisky, USA in 2017, 2018, and 2021. She's the only person to receive this prestigious honor three times.
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No port, no sherry, no bourbon. And again, when you think about 60 to 70% of the flavor of a single malt coming from the barrels in which it is aged, just by changing the barrels, you’re automatically going to release to the world something that’s a different taste, and it defies expectations. And so we’re using these two barrels. Single malt whiskey is a type of whiskey made exclusively from malted barley and produced at a single distillery. It's known for its distinct and rich flavors, often showcasing notes of malt, fruit, and spice. These whiskeys are often associated with regions like Scotland, where they originated, but single malt expressions are also made in the United States , Japan, and Ireland, among many other regions.
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