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The Patient Project of the Williams Casanegra Brothers, Who Threw a 100% Mendoza Whisky, Made with Barley From the Andes, with Water of Thaw and in Old Wine Barrels
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“I don’t want to make a correct whisky, I want to make the best,” says Cristian Williams Casanegra, with a tone of certainty, and it’s not a simple comment to impress. He started his project with his brother and partner Gabriel in 2013 and has patiently waited 12 years to see the first fruits. Both Mendoza entrepreneurs have just launched one of the most unusual novelties in the lands of the Congo: their first single malt high whiskys, which wer…
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