Maison Benjamin Kuentz

The history of Benjamin Kuentz

Benjamin Kuentz originally wanted to become a chef. However, he followed a classic path of higher education. During a university exchange to Montreal, he discovered an Irish pub and developed his palate thanks to the aromatic description provided for each whisky on offer. It was there, he says, that he "developed his palate and his nose". His passion for this spirit dates back to his early 20s. After graduating from business school, he decided to manage a restaurant. Following his instinct and passion, he joined a major spirits group, and set off to meet production plants. On the strength of his professional experience, and convinced of France's potential to produce whisky of excellence, he decided, at the age of 42, to set up his own company and become a "whisky publisher".

Benjamin Kuentz, a whisky publisher

Benjamin Kuentz, like a writer, puts every whisky creation idea down on paper. He details the expected universe, the texture and all the aromas. So he writes, then he edits. In the end, defining himself as a "whisky editor" fits in well with his approach, and gives a nod to French culture, in which literature plays a predominant role. The idea is to have several partner distilleries so that his whiskies don't all have the same regional imprint, and to have the freedom to create with several distillates.

Once Benjamin Kuentz has detailed his recipe, he chooses a distillery and then works on the blends, in collaboration with the cellar master. His palate and nose enable him to adjust the proportions of his basic recipe to obtain the beverage that corresponds in every way to his initial expectations. Sharing the same emotions with the cellar master is a prerequisite for achieving the right epilogue.

The Maison Benjamin Kuentz Whisky range

Benjamin Kuentz has identified drinking moments and imagined a whisky to accompany them. For example, "D'un Verre Printanier", fresh, fruity and floral, can be enjoyed as an aperitif in any season. "Fin de Partie", a generous, intense single malt, is more suited to after-dinner drinks or desserts (praline and chocolate desserts). "Aveux Gourmands" delivers on its promise of sinful indulgence: notes of hazelnut, honey and baked fruit, aromas of coconut, pineapple and salted butter caramel. Benjamin Kuentz talks about his "encounter" whiskies, such as "Le Guip", which he created to revive his sensations during a visit to a shipyard in Brest. Le Guip is a voyage between land and sea.