Tchankat draws its origins from two elements: an old-established passion for whiskies and the House Samalens know-how. Noticing the region has a massive corn production, the company’s cellar master experimented with the idea of a corn-based whisky and obtained a profile close to the Bourbon style. Tchankat, named after the traditional «tchanqué» shepherds from the Landes who mounted on stilts to watch over their herds in the swamps, was born.

From Maison Samalens in France, better known for its Armangnac production, comes a range of French whisky made in the style of bourbon to take advantage of the ample corn production locally. The mashbill is 80% corn, 10% barley, and 10% rye and after five days of brewing and fermentation, it’s distilled in double-heated Charentais stills, the traditional Armangnac stills. It’s aged in re-toasted wine barrels from Château Gruaud Larose.

Tasting notes

Bright color, dominated by oak highlights. Fruity nose with slight eucalyptus notes, carried by light smoky notes.

Food pairing

Its slight smoky aspect goes well on seafood and fishes. It balances the broths and raises the iodine notes.