Exclusive Article: Malt Age Whisky: A Genevan Legacy
By Khem – Khemngern Tonsakulrungruang. A Spirit Editor for AndesWines and Spirits
Stanislas Pellaz, a lifelong whisky aficionado and proprietor of the iconic Bar du Nord in Geneva, is the visionary behind Malt Age Whisky. Having inherited the bar, which boasts Switzerland’s largest whisky collection in French-speaking territory with over 700 varieties, Pellaz is no stranger to the world of fine spirits.
This is no small feat in a country where the German-speaking regions, such as Devil’s Place in Hotel Waldhaus am See, tend to dominate whisky culture, with collections far surpassing 2,500 bottles.
The repeal of Switzerland’s grain alcohol ban in 1999 paved the way for a new era of distilling. Historically, Swiss brewers focused on beer, but the post-ban years saw the rise of domestic whisky brands such as Langatun, Säntis Malt and Swiss Highland. Macardo Swiss Thurbon, producing a bourbon-inspired whisky made with a mash bill of rye, barley and 51% American corn — a reflection of the growing diversity within Swiss whisky.
For Pellaz, the goal was clear: to create a truly Genevan whisky, sourced and produced locally.
Malt Age was born in 2016, using malts from the Circle of Farmers, an agricultural cooperative practicing organic farming. Distilled and aged in Geneva, the whisky matures in barrels made from local oak, crafted with the expertise of a Lucerne operator and seasoned by Geneva’s winemakers. The whisky spends at least three years aging, with the inaugural 2018 batch finishing in casks previously used for sherry, bourbon, and Vin Jaune wine from Domaine de la Comtesse Eldegarde in Satigny.
The debut release of Malt Age in 2018 — a limited edition of just 380 bottles — sold out rapidly across Geneva and Switzerland, distributed through Bar du Nord, farmers’ markets, and specialist whisky retailers. As production has evolved, Pellaz has now fine-tuned the process, managing factors such as the angel’s share and improving consistency. This has allowed for modest increases in production volumes, though Malt Age remains firmly a small-batch, artisanal product.
However, this handcrafted approach presents its own challenges. While interest from international distributors like La Maison du Whisky and a Macau-based firm has been strong, the small quantities and high production costs — reflective of Geneva’s notoriously high raw material and labour prices — have limited export potential. With a starting price of CHF 130-150 per bottle, Malt Age sits above the typical Swiss whisky price range of CHF 50-100, underscoring its premium positioning in both quality and price.
Despite these hurdles, Malt Age remains committed to its small-scale, craft ethos, representing not only the whisky but the spirit of Geneva itself.
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