BM Signature

Origins are tied to the Brasserie Rouget de Lisle founded by Bruno Mangin in the 1990s. Mangin began distilling local mashes and productions toward the late 1990s, with the first commercial whisky vintages around 2003. The BM Signature commercial range was created as the label for distilled and finished products from the Jura area; industry sources indicate the BM Signature trade name was adopted around 2016 and that the on-site distillation setup was reconfigured over the years (acquisition/use of historical stills and an armagnacais column). Some sources report that the production facility was dismantled in 2024 on the founder's retirement, while bottled stocks continue to be marketed.

Artisanal, terroir-driven approach: highlighting Jura characteristics using local barley, maturation and finishing in casks that formerly held regional wines (Vin Jaune, Macvin, Vin de Paille) and limiting interventions (e.g. products indicated as non chill-filtered).

Jura, France (Bletterans and surroundings): strong link to the Jura wine-growing territory and local resources.

Artisanal production with distillation on copper pot stills for the single malts; use of a historic armagnacais still and, in some periods, a column still for specific processes. Commercialized products often appear non chill-filtered and many whiskies receive finishes in ex-Jura wine casks.

Distillation on copper pot stills for the single malts; sources also report use of a historic armagnacais still and a column still in different phases of the activity.

Aging in oak casks, with frequent finishes/finings in casks that previously held Jura wines (Vin Jaune, Macvin, Vin de Paille) to impart territorial character.