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Cognac – the Tourist Destination

Tourist DestinationThe Cognac region of The Charente and Charente Maritime has always been a popular tourist destination as it enjoys a warm, hospitable climate that borders the Atlantic Ocean.  Maybe not all visitors are aware of its long, fascinating history as the producer of the King of Brandies but that is, hopefully, about to change.  The Bureau National Interprofessionnel du Cognac (BNIC), Cognac’s regulatory body, has launched a project for local producers, restauranteurs, leisure professionals, coopers and hoteliers to make the appellation more accessible when travel and tourism open up again.  By offering a wider range of visitor experiences, it hopes to promote Cognac as a unique tourist destination.  The General Director of the BNIC said “Visiting the region is a great way to meet the women and men who daily work in the vineyards, distilleries or cellars to create this wonderful product. Their expertise is part of the French cultural heritage we are proud of.”  He is hoping that this focus on tourism will attract new drinkers to the spirit, cognac, and give the opportunity to show case the improvements that have been made across the industry to increase sustainability.  High quality products, with a story, are very much on trend right now so this could be the perfect timing to launch ‘Explore Cognac’.

Single Cask Cognac – Whyever Not?

single caskSingle Cask is a term well known in the whisky industry, it certainly gives a product increased status and price but why is that?  The phrase Single Cask suggests a unique glimpse into a particular set of circumstances that has given rise to a one-off personality. The whisky may be from a certain year where the distillery was using a particular mashing regime, yeast strain or set of stills. It may have been stored in a warehouse that is known to provide certain conditions. The barrel itself is unique as no two trees are identical and coopers’ techniques differ, so the flavours that develop will be only found in that cask. Every distillery has its official range of bottlings which are created to please as many people as possible, but a Single Cask captures the stage before the identity is lost in the blend.  For distillery fans, this takes their experience a step further.  Rarity imparts value and so a Single Cask will be highly sought after.

Many of these special characteristics can also be found in cognac production.  Every year the very best cognacs are selected for long-term ageing, rather than joining the thousands of others destined to be blended.  The cellarmasters’ skills are paramount in bringing these chosen nectars to optimum maturity and many variations to the ageing process maybe employed.  So why are these cognac vintages or age statements not designated as Single Cask?  Perhaps the answer lies in the finer detail.

Amazingly, an industry-wide definition of Single Cask does not exist, but The Scottish Whisky Association (SWA) is clear on the rules that it enforces.  They feel that to be classed as Single Cask, the spirit must remain in the same barrel from the moment the spirit is filled until the moment it is bottled, without any revatting or finishing.  Therefore “a sherry finished single cask whisky” is not acceptable but a “single cask whisky finished in a sherry butt” is.  It is accepted however, that all whiskies will move from one barrel to another in the early stages of maturation, it is what happens next that is important.

The process of moving from new to old wood in the initial stage also applies to cognac so, when a vintage is kept in the same old oak barrel throughout its maturation, it will be Single Cask.  A problem arises though when there are multiple barrels of the same vintage which may be mixed for bottling.  Unlike in the whisky industry, barrel numbering is not common.  Cognacs can also be moved to different barrels during the ageing process.  The cellarmaster seeks to guide the spirit’s maturation path by using newer and older oak barrels at different stages.  This can really benefit the final quality and flavour of the cognac so is deemed to be more important than any benefits derived from being Single Cask.  The rules of cognac production are strict; it may not be put into barrels that have held other types of spirit, but it may be put into previously used cognac barrels.  The BNIC’s definition of Single Cask is a cognac that has always been stored in the same barrel so, the phrase could indeed be used to describe a particular barrel of cognac, but not as often as you might expect.

The Charente Scene – Winter 2021

Winter 2021Apart from the recent flooding of the Charente, there is very little news from the Cognac region this winter 2021 as France went into a second national lockdown from October to December 2020.  It had hoped to reopen cinemas, museums and theatres in January, followed by bars, restaurants, gyms and cafés later in the month but now, this will not be possible until mid-February at the earliest.  A partial closure of the border with the UK will remain in place until further notice with second-home owners, tourists and those visiting family all barred.  The country remains under an 8pm – 6am curfew but an earlier 6pm to 6am curfew – already in place in parts of Eastern France (see map) – is set to be extended to other areas.  Although France is doing better than some of its neighbours, the number of Covid patients remains high.
Other news can be found elsewhere on our Blog.

The ‘Digestif’ – After Dinner Drink

DigestifThe digestif is an alcoholic drink served after dinner to aid digestion. So, one may ask, does it? Well yes it does. I guess that you would expect me to say this as luxury cognac producer, but I can support that view.  I have on occasions, taken a small cognac after a meal and having done so, I experienced greater well-being than when no such digestif was available.

Indeed, I recall that my Grandmother, who was a lady in waiting for a rich socialite who lived in my hometown of Chichester, always enjoyed a cognac after a meal. Perhaps it was because of a type of social correctness or maybe because the ladies and gentlemen around the table (this would have been in the 1920s and 1930s) really did find that it helped relieve the effects of the generous portions served at that time.

There is also a certain etiquette to serving a cognac. It is, after all, the top dog of the digestif arena, best known for its high alcoholic content, a quality which promotes the production of enzymes, said to help digestion. We have more recently been bombarded with all sorts of alternative digestifs; whisky, whiskey, liqueurs, rum and even white spirits have been suggested by drink entrepreneurs as suitable ways to settle ones stomach after a heavy meal. But for me, when one drinks wine all evening, continuing with the honest grape, albeit reduced from wine by a factor of ten and aged in an oak cask for decades, cognac is the perfect and most deserving way to end the evening.

Last night I had a small glass of a very old single estate cognac and awoke in the knowledge that I had enjoyed a unique experience.  Every cognac house crafts their cognacs according to their family traditions and skills, and every single estate cognac is different. When I went to bed I dreamed about the aromas and taste and the pleasure the cognac had given me and I felt great the next day. Yes, it is the perfect digestif.

Happy Christmas.

The Charente Scene – Autumn 2020

Autumn 2020Once again at this time of the year we turn our attention to the harvest, the quality and size of this year’s crop. During a visit to the Charente a couple of months ago, in Autumn 2020, I was able to see the vineyards for myself and make a judgement as to the size of the potential harvest.  Even then it was apparent that it was going to be big, providing the rain came at the right time. Well, the rain did come, not quite at the right time but enough to produce a substantial harvest.  Although we do not have the final quantity yet, figures of around one million hectolitres of pure alcohol are being talked about. That is around 365 million bottles of cognac at 40%!  Not only are we expecting to get record quantities of grapes harvested, it is also said that both the acidity and sugar levels are very good.  Apparently, many of the grapes are bigger than we have seen before. The official figures should be released at the beginning of next month, so we wait and see. Let us just hope that there is enough room to store all the new eaux de vie.        DB

Christmas 2020 Deliveries

ChristmasFor Christmas deliveries to addresses in the UK please ensure your orders are with us by 10 am on Tuesday 22nd December 2020.

Generally UK orders placed before 12 noon will be delivered the following working day but please be aware that although we are able to process orders within 1 working day, Parcelforce are not always able to meet their normal delivery times at present.

Our deliveries to America are also taking longer than usual due to a shortage of flights so all orders to the rest of the world should be placed as soon as possible please.  More information can be found in our Terms and Conditions.

First Harvest of New Vine Varieties

vinesThe Bureau National Interprofessionnel du Cognac (BNIC) is the organisation whose role is to promote, protect and develop the Cognac Geographic Indication and its culture.  In September their technical arm, Station Viticole, reported that one of their research programmes had seen new varieties of vines, resistant to mildew and powdery mildew, harvested in the region.  Six experimental plots are the result of 20 years of collective research work in partnership with the French National Research Institute for Agriculture, Food and the Environment (INRAE), the French Institute of Vine and Wine (IFV), and the main producers in the cognac industry.  The newly harvested grapes will now be vinified and the wines distilled to help enable a better understanding of the cultural characteristics of these new varieties as well as the oenological qualities of the grapes and the profile of the eaux-de-vie obtained. The Cognac industry has been working for many years to preserve its terroir and natural resources.  This long-term research programme, developing new vine varieties, is just part of the plan and in the long term should (1) reduce, by up to 90%, the phytosanitary treatments against mildew and powdery mildew, the main diseases affecting vines (2) produce distillation wines corresponding to the qualitative requirements of cognac production and (3) anticipate the effects of climate change.

November Treats – Free Delivery & Black Friday Weekend

Black FridayWe have lots of bargains running during November which will hopefully ease the pain of another Lock Down a little.  We are having our usual Black Friday Weekend Sale from 27 – 30 November inclusive.  Look out for some irresistible bargains to boost your drinks cabinet this Christmas.  Remember to check the website early as stocks will be limited.

Free Delivery on all UK orders over £100, including VAT, is in place again until Lock Down is lifted.  Please be aware that although we are able to process orders within 1 working day, Parcelforce are not always able to meet their normal delivery times at present.  Our deliveries to America are also taking longer due to a shortage of flights.

And don’t forget the usual monthly special offers, listed on the home page.

Brandyclassics News – Alex Johnson Joins Us

Alex JohnsonIt is with great pleasure and excitement that we introduce to you Alex Johnson, our new National Accounts Manager.  Alex will be responsible for building our already successful Hermitage brand and forging close, supportive customer relationships with both the On and Off Trade.  He has worked in the spirits sector of the drinks industry for more than 10 years and brings with him a wealth of experience and knowledge associated with brown spirits and in particular cognacs.

More online tastings have been taking place and we have enjoyed some wonderful feedback from the Press.  Joel Harrison writing on the IWSC website, Douglas Blyde on Twitter and David Longfield in The Decanter have all extoled the virtues of our single estate, vintage Hermitage Cognacs, especially some of the older ones, made more than a century ago, which are now taking pride of place in our range.

Cognac, An Investment in Time

investmentA little more than fifty years ago, I tasted my first early vintage cognac. It was a landmark tasting since, for the first time, I was able to understand the complexity of flavours which develop over time and create some of the most sought after cognac properties, which only a few people will ever be able to appreciate.  Unlike any other spirit, the flavour of fine cognac is generated over a long period of time in a barrel. Many of the finest cognacs have been aged for 50 years or even more and in some rare cases have been slowly maturing for as long as 80 years in the same barrel. This is, of course, longer than many cellar masters live and reflects the dedication to creating perfection, investment and value for the future of their individual houses and families.

Many people invest in whisky but unlike whisky, the barrel age of cognac is of much greater significance. Cognac starts its life with very little flavour whilst a new whisky already has the background flavour of the malt which is enhanced by the ageing process.  Cognac producers must wait for the flavours to develop so the investment in time is high for both the cognac itself and the cellar master who may never taste the final qualities of his spirit.

Cognac is made once a year after the grape harvest in September/October.  More than 90% will be sold within the first 18 months to the big houses where it will be blended into commercial and generic blends.  The very finest of the year’s production, less than 1% of that produced, will be saved and placed in cherished cellars known as “Paradis” where it will be carefully aged and looked after by generations of cellar masters for the families’ future.

The total cognac production is less than a tenth of that of whisky but many vintage cognacs will have aged in oak barrels for more than twice as long as any other spirit.  They will have been aged in different cellars by different cellar masters and in different conditions. The barrels may have been toasted differently, have held different cognacs in the past and perhaps been kept in different parts of the cellar.  Each different barrel condition may have a profound effect on the cognac it holds and in doing so will create qualities far beyond and uniquely different to any other spirit. Every bottle has a different story to tell, a romance between a unique liquid history and man. Cognac has a symphony of styles and flavours and a history of greatness and, after more than fifty years of tasting cognac, I am still learning and still finding something new. My investment in cognac has rewarded me hugely and is still doing so.  The story of cognac still goes on and its value continues to increase.