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

Intense color with oak highlights. Nose of vanilla followed by dry fruits hints, the alcohol giving a significant intensity. A full and round mouth, a long finish with pistachio note.

Food pairing

Goes very well with spicy meats, its intensity making a good balance with peppery notes.