By law, “Norwegian aquavit” must be distilled from at least 95% Norwegian potatoes and aged in oak casks for a minimum of six months, which gives it a golden color and complex flavor profile involving notes of cumin, citrus, and vanilla. Founded in 2012 by Allison Parc, Brenne was built on a simple but novel idea: that French terroir, Cognac‑seasoned oak, and estate‑grown barley could produce a completely different single malt — softer, fruit‑driven, and unmistakably French.