Allison Parc, founder and president of Brenne Whisky may have started her career as a ballerina, but she is now spearheading a new category of French single malt whisky. In a heavily male-dominated industry, she recently won the World Whisky Ambassador award at the prestigious Icons of Whisky USA.
Parc sat down with The Week Portfolio to discuss how creativity and precision are essential to both dance and whisky, and what it is like to be a woman working in an industry very largely made up of men.
How did you make the switch from ballet to whisky?
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I was a professional ballerina until the age of 23, which is when I was finally able to indulge in the wine, whisky, and cheese previously restricted by my dance diet. Whisky stood out to me specifically because of its complexity and nuance. When I shared a glass of whisky with friends, the worry of not being “enough” that was instilled in me during my dance career faded away. I was also interested in the conversation surrounding terroir in wine and wondered how that translated to the whisky category. This led to my desire to create a whisky that reflected the region in which it was crafted.
Are there any parallels between the two industries? Do any skills from ballet transfer to the drinks industry?
Absolutely – I think there’s a clear balance between science and artistry in both worlds. My father is a physicist, so we would talk about keeping my elbows at a 1.5” shape to create better aerodynamics for my pirouettes. My mother is an artist, and I would channel her creative energy while dancing on stage. The marriage of precision and creative expression found in ballet is also what makes for a great whisky, so it was a natural career shift for me.
Why is whisky such a male-dominated industry? And what can be done to change that?
Traditionally, whisky and single malts have been positioned as a rite of passage for men. Many of the category’s established ‘rules’ that exist have been passed from older male family members to the next generation. Thus, a misconception has continued to propagate that women don’t drink single malts, and that it’s more of a man’s drink. Because of this, I’ve faced many challenges in the industry. When I first presented Brenne at whisky events, people would think I was a paid promotional model, and they’d be shocked to find out that Brenne was my own creation. But enjoying high-quality whisky can (and should) not be constrained by gender. The only thing that will create permanent change in the industry is by rallying, supporting, sharing, and campaigning for the talents of other whisky women as much as possible, which is what I strive to do daily.
What, in your view, is unique about Brenne whisky?
Brenne is the first single malt to be aged in both new French Limousin oak and cognac casks. My curiosity about terroir’s presence in the whisky category led me to create something new in France, a country with historically high-quality food and drink. Organic heirloom grains provide the foundation on which Brenne exists, including barley grown organically in the fields and vineyards surrounding our distillery in Cognac. New and used casks, in conjunction with local ingredients, are what give Brenne its one-of-a-kind fruity, floral, and creamy taste. We didn’t set out to replicate Scotch whisky, but rather bring a completely new style of French single malt whisky to the rapidly-emerging world whisky segment.
Aside from your own, what are the most exciting whiskies coming out of France at the moment?
We’re only just starting to scratch the surface in the world of French whisky, though there have been some excellent releases. While Brenne has been a category leader for the last few years, the expressions coming out of Kornog, Armorik, and Rozelieures are always high-quality and delicious.
And more broadly, what are some of your favourite whiskies from around the world?
A love for whiskies of the world is what led me to create Brenne, so I have quite a few favourites. Yamazaki 18YO was the whisky to first turn me into a fan of the category. I’ve also been a long time drinker of Mackmyra, a Swedish Single Malt Whisky, and always enjoy a dram of Amrut from India.
Arion McNicoll is a freelance writer at The Week Digital and was previously the UK website’s editor. He has also held senior editorial roles at CNN, The Times and The Sunday Times. Along with his writing work, he co-hosts “Today in History with The Retrospectors”, Rethink Audio’s flagship daily podcast, and is a regular panellist (and occasional stand-in host) on “The Week Unwrapped”. He is also a judge for The Publisher Podcast Awards.
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