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There’s a Completely New Type of Whisky. It’s French and Made in Concrete Eggs

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There’s a Completely New Type of Whisky. It’s French and Made in Concrete Eggs

The vines on Bordeaux’s Right Bank next to the Dordogne were first planted by Roman troops and settlers in the first century CE. Known for Merlot-dominant blends, with its clay and limestone soils, this region of France delivers softer, fruitier wines. If you're a fan of Pomerol or St-Émilion, this is your nirvana.

It is here you will find Maison Lineti, happily shunning 2,000 years of tradition by making not wine, but whisky. French whisky. A thousand miles or so from the distilleries of Scotland and Ireland, this small company is making the spirit in a way whisky has never been made before.

Even though Maison Lineti is not making wine, it is, in what is apparently a world first, applying wine-science methods to fermentation, distillation, and maturation for its whisky. The result is a floral, fresh, mineral, and textured spirit.

After the producer hosted the prestigious World Whisky Forum in June 2025, its methods have set the industry all aflutter. Why? Not only does the product taste exceptional, Lineti's groundbreaking techniques are bringing its spirit to the bottle years faster than traditional players using traditional processes.

The masterminds behind Maison Lineti's wine-made whisky are Magali Picard, a chemical engineer who holds a doctorate in oenology from the University of Bordeaux, and her partner and cofounder, Alex Cosculluela. The company launched in 2018 with their friend Xavier Payan, who studied wine and spirits management alongside Cosculluela.

Maison Lineti’s “egg box” houses seven giant concrete, egg-shaped fermenters that reach to the ceiling.


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