Moon Harbour

Bordeaux's first whisky distillery, created in 2017 inside a former WWII submarine base bunker in the Bassins a flot quarter. Consulting from John McDougall (master blender/distiller). Uses locally grown barley and locally produced stills. Whisky aged in freshly racked Bordeaux wine barrels from prestigious chateaux. Innovations include the world's first 100% malted corn whiskey and seaweed-smoked whiskey using Arcachon basin seaweed. The bunker aging cellars -- 25m high with 6m-thick walls -- provide remarkably stable maturation. Named after the Port of the Moon.

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