This cognac was aged in a 300-litre oak barrel and was used to top up the other barrels in the cellar. This is why, since it was not filled, it was naturally aerated during all the years of ageing.
Acquired from a Charente family, the original distillery has not been found. However, the certificates show that it is a Grande Champagne cognac.
It was bottled in August by us in 213 numbered copies, without reduction in strength (cask strength).
Discover the lovely notes from Serge Valentin on his blog Whiskyfun and from Roger Caroni on his Blog à Roger .
Florian Perolini's tasting note from our Brussels boutique
Opening: Royal lilies and queen roses, mint and camphor, anise and licorice. Brown tobacco, black pepper, hot paprika.
A deep mouth on dried plums and raisins. Elegant with flowers, a ripe yellow fruit side, notes of tar and Lapsang souchong tea.
“A complex and powerful cognac…”
Nico's tasting notes
The nose offers a massive and crisp fruitiness, amply coated with beeswax polish and studded with Christmas spices, nutmeg and cardamom at the top. The wood tannins blow a light wind of freshness over the whole, bringing a complexity tinged with mentholated and almost medicinal aromas.
With aeration, the cognac reveals a sacred character. The medicinal notes become more lively, as do the tannins which now radiate resin. The fruits are also strengthened, thus the vine peach, the pear and the apple are more vibrant and crisp than ever.
On the palate as on the nose, we first receive a huge basket of fruits of all colors, full of both sunshine and crisp freshness. We also quickly distinguish a strong character, powdery, oily, with nuances of pips and bitter and very concentrated stones. The fine-grained tannins deliver deep flavors of fruit pastes with resin accents, always with the same idea of concentration and intensity.
Finally , we find our small layer of encaustic, which covers the wood like a balm that tempers all the life that rumbles within the barrel.
“An extremely lively and natural cognac, in which the tannins have put all their energy into serving the fruit…”
