Maison Lineti Launches First Whiskies From Bordeaux
Most whisky distilleries ferment in wooden or stainless steel tanks. Maison Lineti, a small distillery in the vineyards outside Saint-Émilion in Bordeaux, uses seven concrete eggs, a tool more often found in wine cellars. The distillery is preparing to release its first whiskies at the end of October, and it is already drawing attention for blending winemaking thinking with whisky production. No US release has been announced.
Did You Know?
The distillery hosted the World Whisky Forum in June 2025, where industry peers were impressed by its spirit and its science-led approach.
Its fermentation room holds seven large concrete eggs, a shape and material more commonly associated with wine.
Co-founder Magali Picard is described by The Whiskey Wash as a leading scientist in the chemistry of maturation.
The Release
Maison Lineti plans to launch its first-ever whiskies at the end of October 2026. The source article does not yet detail the individual bottlings, so expect specifics such as ages and strengths to come from the brand at launch.
What we do know is how the distillery works. Using a state-of-the-art lab alongside their own sensory judgement, the team measures the aromas and flavours that appear in the wort, wash, distillate and finished whisky. (Wort is the sugary liquid made from grain, and wash is the fermented, beer-like liquid that goes into the still.) Those measurements help guide production decisions.
The most visible example is the egg room, where the concrete fermentation eggs sit. According to co-founder Alex Cosculluela, concrete is much thicker than stainless steel, which allows more precise temperature control. The eggs also have no internal angles, and the setup leaves plenty of room for experimentation.
The approach has a fan in Dawn Davies MW, head buyer at The Whisky Exchange, who said "the quality is spot on."
The Story of Maison Lineti
Maison Lineti is run by husband-and-wife team Alex Cosculluela and Magali Picard, in a small industrial site surrounded by vines near Saint-Émilion. According to The Whiskey Wash, Picard applies wine techniques and philosophy to whisky in a way no other distillery in the world does.
The road to this launch has had its twists. Their main financial backer, a wine producer, stepped back as he consolidated his own wine businesses, and the distillery faced closure. Support from across the industry led them to a French entrepreneur who made his fortune in the ultra-luxury sector. He stepped in, and he is now the main shareholder. That backing means the first releases can go ahead.
Why It Stands Out
Bordeaux is known for wine, not whisky, and the distillery sits in a region where the wine industry is under pressure. A distillery that treats whisky as an extension of winemaking science brings a fresh angle, especially for drinkers curious about how fermentation choices shape flavour.
The Details
Style: French whisky
Producer: Maison Lineti, near Saint-Émilion, Bordeaux
Founders: Alex Cosculluela and Magali Picard
Fermentation: Seven concrete eggs
Release Date: End of October 2026
US Availability: No US release has been announced
Tonights Poison Take
This is one to watch for anyone who likes to know how flavour is built before the spirit ever touches a cask. A distillery with a lab, a wine-trained scientist and a room of concrete eggs is bound to produce interesting bottles. Once the lineup and pricing are revealed, collectors should keep it on their radar.
Bar Talk: There is a whisky distillery in Bordeaux fermenting in concrete eggs, and its first bottles arrive this month.
Send this to the friend who loves both wine and whisky and has been waiting for the two to meet.
Please enjoy responsibly.
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