EDDU Dorn Ha Dorn

At the end of 1999, Guy Le Lay's ambition was to produce the world's first 100% buckwheat whisky. Equipped with his brand-new Prulho still from Charente, Guy Le Lay moved heaven and earth in his quest for a whisky deeply rooted in his region.

In 2000, to help him in his quest, the “Prulho father” initiated a decisive meeting between Guy Le Lay and Robert Léauté, former cellar master at the Remy Martin Cognac house. It was there, in Plomelin, that the alchemy of two men with opposing interests was born. One a scientist, the other a creative genius. One calm, the other impulsive.
Dorn Ha Dorn, “hand in hand” in Breton, pays tribute to the collaboration between the two men, which consolidated the Eddu style and enabled Guy Le Lay to meet a fantastic challenge: to make the world's first buckwheat whisky.

In honor of this friendship, this loyalty (“Léauté” in old French) over 15 beautiful years, Distillerie des Menhirs reveals a whisky traditionally aged in casks that had contained cognac, then finished in the old casks of red pineau des Charentes.

Following in the footsteps of Eddu whiskies, Dorn Ha Dorn boasts a rich, seductive profile, this time with notes of fresh fruit (pear, apple, grape), fruit jam and almond.