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In 2000, two traditional Corsican companies joined forces to give the French whisky market something genuinely new: the Pietra brewery, known for the first Corsican beer made from chestnut flour, and Domaine Mavela, a liqueur and spirits producer. Together they developed a whisky made entirely on the island - distilled from Pietra malt in Mavela's Holstein still, matured in former Muscat wine casks from the Gentile estate, and blended with spring water from the Saint-Georges spring. The first bottling in December 2004 marked the birth of P&M, the first whisky produced entirely in Corsica.

Where does the name P&M come from?

P&M stands for Pietra and Mavela, the two Corsican companies - a brewery and a spirits producer - that joined forces in 2000 to produce whisky together.

What makes this whisky distinctly Corsican?

Beyond being made entirely on the island, maturation in former Muscat wine casks from the Gentile winery gives it an unmistakable Mediterranean aroma found in no other whisky.

Flavour profile

Taste: Fruity and sweet with Mediterranean herbal notes and a fine wine sweetness from the Muscat casks, sometimes complemented by a subtle smoky note in the peated bottlings.

Recommended enjoyment: Neat at room temperature, to discover the unique Mediterranean cask character.

Facts and figures

Partnership between the Pietra brewery and Domaine Mavela since 2000. First whisky production from 2001, first bottling December 2004. Malt from Pietra, distilled in Mavela's Holstein still. Listed in Jim Murray's whisky guide in 2007.