Quite sensational! Opening the bottle is like uncorking a pear orchard. (43% abv)
Made by an exceptional winemaker, at a domaine situated in the heartland of Alsace at Ribeauvillé. Made from little yellow plums, this example is soft and fruit driven. (45% abv)
Chateau Montifaud, Jarnac
Château Montifaud has belonged to the Vallet family for six generations being created in 1837 by Augustin and has seen the succession of Pierre, Maurice, Louis and Michel. Laurent came to join the family in October 2000. When ageing their brandies, family tradition favours the floral and fruity character of their cognacs using Limousin oak at least 3 years old. The resulting Cognac is very floral on the nose with hints of lime blossom and wild flowers, a fruity palate with apples and pears to the fore and a soft gentle finish.
Antique XO is complex, rich and is long-lasting on the palate with aromas of vanilla, honey, baked apple, spices then hints of leather and liquorice. Antique is the HINE’s flagship Cognac. In the 1950s, the packaging of Antique was changed to a decanter-shaped bottle. François and Robert Hine were inspired by a crystal decanter that Robert had received as a wedding gift.
As unique and outstanding as the soil of the Grande Champagne region may be, the Ladies that have managed the House of RAGNAUD-SABOURIN for years endow it with an incomparable specificity and originality. Complex rich flavours with some dried fruit and a distinguished balance between the fruit and oak showing good rancio and finesse in the lengthy finish. Extremely limited and somewhat rare, Alliance No 35 is the Cognac used at the Elisé Palace in Paris.
Baron de Sigognac, Castelnau d’Auzan
Very supple on the nose dominated by impressions of vanilla and reminiscent of brioche. Quite velvety on the palate at the start followed by flavours of violets, prunes, and vanilla. A gentle but long finish evokes liquorice, cinnamon and dried fruit.
Domaine Dupont, Victot- Pontfol
Domaine Dupont is situated in the heart of the Pays d’Auge, a region long considered to add a little extra to the finesse and delicacy of the calvados and only permits the use of apples and insists on double pot distillation. Etienne Dupont took over from his father in 1980 and has worked hard to improve both the old orchards and the distilling methods. All the apples are hand picked and personally selected for quality. To perfect his distilling, Etienne went to Cognac to study their techniques. This combined with the knowledge he inherited produces a calvados with the complex flavours and ripeness of the apple alongside the mellowness and warmth of a well aged spirit.