Range·184 products

Whisky

Bouchon's whisky range runs from the Scotch heartlands — via a Burgundy cellar — to Hiroshima, County Kilkenny, and North Melbourne. Fifteen houses. No house style.

The catalogue is built around producers who work with a specific material constraint or origin logic, not brand architecture. Michel Couvreur ages Scottish malt in a cave in Bouze-lès-Beaune, using sherry casks and Burgundy humidity rather than the maritime-warehouse Scottish norm. Bakery Hill has distilled single malt in North Melbourne since 1999, when Australian whisky was not yet a category in any meaningful commercial sense. Sasanokawa Shuzo in Fukushima began distilling whisky in 1946 and added a dedicated single malt facility — Asaka Distillery — in 2016. Willett in Bardstown, Kentucky has been distilling and bottling on the family farm since 1936, releasing bourbon, rye, and single-barrel estate expressions across the full spectrum from cocktail tier to collector-list.

Scotch and French-malt run across 50+ SKUs from Couvreur and Dumangin. Japanese whisky covers four distinct houses — two from Hiroshima (Chugoku Jozo/Togouchi and Sakurao), one from Fukushima (Sasanokawa/Yamazakura), one from Akashi (White Oak/Tokinoka). Australian single malt comes from Bakery Hill (Victoria) and Backwoods Distilling Co. Irish comes from Ballykeefe (Kilkenny, estate-grown barley). American bourbon and rye covers Willett (Kentucky), Widow Jane (Brooklyn), and Canadian-poured Maison des Futailles and Wild North Rye.

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Bakery Hill Dumangin Säntis Backwoods Willett Distillery Sakurao

Cocktails

19 cocktails — hover for the recipe

Dripping in Gold
Build

60ml Peanut Butter Whiskey
60ml Milk
30ml Heavy Cream
2 tbsp Peanut Butter
Method

To get the peanut butter drip, place peanut butter in the microwave for 30 seconds or until drippy. Place the top of the glass into the melted peanut butter until coated. Use a spoon to add small amounts all along the rim, to create drips. Place in fridge until ready to serve. In a blender add whiskey, milk, cream, peanut butter and ice. Blend until smooth. Take 4-5 cookies and crush them into pieces. Add about 4 of those crushed cookies into the milkshake and stir. Pour into glass and top with whipped cream. Use the remaining cookie crumble to sprinkle over whipped cream. Garnish with cookie. Enjoy!

Drunken Nut
East Coast Boulevard
Build

35ml Calvados
20ml Massenez Apricot Liqueur @massenez_au
10ml Wild Turkey 101 Bourbon
20ml Freshly Squeezed Lemon Juice
5ml Blossoms Pineapple Syrup
20ml Aquafaba
Method

Garnish: Apple Disc Muddle raspberries in a shaker with lemon juice till smooth, add the rest of ingredients. Shake with ice, strain to remove all bits and ice. Then shake again and pour into a chilled coupe.

Framboise Calvados Sour
Frosty Cocktail
Golden Boulevardier
Build

52.5ml Glenmorangie Original Whisky
15ml Orange Colombo Aperitif @distilleries_provence
22.5ml Blanco Vermouth
1 dash Peychaud’s Aromatic Bitters
Method

1 Dehydrated Orange Slice for Garnish Fill a mixing glass with ice and add all ingredients except garnish. Stir well. Strain over a few large rocks and famished with Dehydrated Orange.

Grace L'Orange
Honey & Fig Bourbon Cocktail
Kiwi Whisky Sour
Love & Pain
M o n d a y M o r n i n g
Morecorn
Mumas Banana Bread
Naughty Charles
Nectar Of The Titans
Old Man & the Gun
Passionfruit Julep
Peachy Keen
Build

40ml Rye Whiskey
20ml Espadin Mezcal
10ml Massenez Peach Liqueur @distilleriemassenez
30ml Lemon Juice
15ml Sugar Syrup
2 dash Green Strawberry Mah Kwan Ms Betters Bitters
Method

Garnish: Caramelised Peach halve (sugar, butter, lemon juice & pinch of salt and cinnamon) Shake with ice for 20 secs, remove ice, shave for 30-40 secs, double strain into a chilled glass (coupe or on the rocks in a tumbler)

Peachy Sour