布勒伊酒堡于 1954 由 PhilippeBizouard 

先生创立，家族一直从事卡尔瓦多斯（ Calvados）苹果烈酒蒸馏生产， 直至今天 Didier Bédu 先生管理着酒堡。被列为历史保护建筑的布勒伊酒堡为红瓦屋顶诺曼底式建筑，骄傲地坐立在 Auge 地区绿油油的谷地，被有百年老树的大花园所包围着。 

Chateau du Breuil was built in 1957 by Philippe Bizouard.  Nestled in the green heart of Normandy, listed as an historical  monument, the Château has been entirely restored by its new  owners who have been distilling spirits for three generations.

法语“Calvados”，可翻译为“苹果白兰地”，但并不是所有的苹果白兰地都能叫卡尔瓦多斯。就像法国香槟区出产的气 泡酒才叫香槟，干邑区出产的白兰地才叫干邑一样，法国诺曼底和布列塔尼部分指定地区所出产的苹果白兰地才能叫卡 尔瓦多斯，即“顶级苹果白兰地”的代名词。 

Calvados is an apple brandy indigenous to the French region  of Lower Normandy (Basse-Normandie). Calvados is  governed by an 'appellation contrôlée' system, which defines  the regions where calvados can be produced, the varieties of apples used, the type of pressing and fermentation, and the  distillation and the maturation. 

在布勒伊酒堡果园里，苹果树遍布，气候温和而潮湿，Auge 地区的石灰土壤使布勒伊酒堡 22000 株优质苹果树茁壮成 长。布勒伊酒堡的苹果白兰地，由 100%天然纯苹果汁发酵酿造，酿造技巧和经验是布勒伊酒堡的优势，布勒伊一直都 是注重产品质量而不寻求生产数量。

 The mild and damp weather and clayed soil of the Pays d'Auge give the Château du Breuil ideal growing  conditions for its 22,000 apple trees which surround the castle. The Château du Breuil produces its own cider, coming from a 100% natural fermentation. Their know-how  and experience are the strengths of the Château du Breuil which gives priority to high quality rather to  quantity.

布勒伊酒堡威士忌也在全世界受到认可，并在2021世界威士忌大赛中获得了2枚金牌和银牌。

Only recently released, the Le Breuil whiskies are already being recognised worldwide, and the range won two gold and silver medals at the World Whiskies Awards 2021.

大麦是生产威士忌的核心原料。而法国是欧盟麦芽的主要生产国，也是世界麦芽的主要出口国。

Barley is the core ingredient from which whiskies are produced. France is the leading producer of malting barley in the European Union and the leading exporter of malt in the world.

酒庄主Frédéric Dussart说，“酿造威士忌的想法最早来自酒窖管理人Philippe Etignard，因为他个人对威士忌很感兴趣。所以我们就想可以利用我们之前酿造苹果白兰地用的蒸馏器，开始进行威士忌酿制。”

According to Frédéric Dussart, owner of Château du Breuil: “The idea came from our cellar master, Philippe Etignard, back in 2017. At first, it was more of an experiment, simply because he was personally interested in the process of making whisky. And then we thought we could use the stills we already had, since they were only used over a period of four months for the production of Calvados. That’s pretty much how it all started.”

对于品牌总经理 Didier Bedu 来说，这是非常合理的一步：“我们相信这是属于法国威士忌的时代！在法国我们拥有一切酿造烈酒的技术，但从未把它们用到淋漓尽致。”

For Didier Bedu, general manager for the brand for more than 25 years, this is the next logical step: “We believe in French whisky because we think it’s finally our turn! When you think about it, in France, we have all the knowledge of spirits, but we never fully committed to it.”

For its whiskies, Château du Breuil has opted for single malts made from 100 per cent Golden Promise barley, a high-quality variety that was developed in the 1950s and saw its golden era in Scotch whisky distilling from the mid-1960s to the mid-1980s. This barley undergoes a traditional malting and low-intensity kilning to preserve the taste of the cereal.