The beer is brewed with three cereals from local production : 80% of corn, 10% of barley, and 10% of rye. After 5 days of brewing and fermentation, it is ready for ditillation.

The distillation is carried out in double-heated Charentais stills from Samalens House and on lees to extract a maximum of aromas. In the same manner as the distillation of our Armagnacs, the cuts are made manually during tasting and the alcohol content of this heart of “bonne chauffe” is slightly lowered before bottling

Tchankat is bottled in Gers in sandstone bottles, chosen for its features enhancing conservation, and by consequence aromas preservation.

Sandstone filter UV rays and is less sensitive to temperature fluctuations, two factors which can alterate whisky qualities.

The aging confere to Tchankat its personnality and complexity, and tempering its vivacity to give it aromatic balance.

We chose re-toasted barrels from Château Gruaud Larose first wine to age our whiskies. Their thin grain give to the eau-de-vie delicate and precise woody notes.