Created in 1986 by Guy Le Lay, the Menhirs Distillery produces above all lambig, cider, apple juice as well as the first pommeau in Brittany. In 1999, she embarked on the production of whiskey and then opted for the use of buckwheat wheat, whose malting is particularly complex and the yield significantly lower than barley (1.3 kg for a bottle against 0, 8 kg for a barley whiskey). This counter-intuitive choice is motivated by the desire to make a whiskey in tune with the terroir and Breton culture. It will give birth to EDDU (which means buckwheat in Breton), the first buckwheat whiskey in the world. For distillation and aging, the Le Lay family equips itself with a pair of Cognac stills, mainly uses ex-cognac barrels and practices slow reduction. Distilled in 2011,

Profile: Intensely fruity and spicy.