The V.S.O.P. differentiates itself by a selection of apple ciders exclusively harvested in the Pays dAuge region, a delimited terroir representing only 6% of the Normandy region. The typicity that the soil confers to the apple coupled with a double distillation in pot stills give the V.S.O.P. a rich and long palate.
Based on an original absinthe recipe from back before it was banned in France in 1915. Pernod opened the first absinthe distillery in 1805, so they know their stuff.
The cellar master, Alexander Gabriel, has the the great pleasure to open for the very first time his private collection of exceptional cognacs. Premier Cru single cask 100% Grande Champagne, unique in the world! These preciously guarded treasures rest under the vaults of the Chais Paradis, in the underground passages of Mademoiselle's 19th-centuary manor. These forever inimitable vintages, from the oldest to the most recent, are made from Ugni Blanc, Folle Blanche, and Colombard grapes. Although it is impossible to reproduce them, they all have one thing in common: each of them bears witness to the extraordinary character of Grande Champagne and to the savoir-faire of the Cognac region perfected over the centuries. These extraordinary cognacs are not blended and are bottled at their natural alcohol content right out of the barrel, without filtration.
Nose
It starts with a pastry profile on vanilla, caramel, almond, apricot and coconut and caramel, evolving on rose, orange blossom and nutmeg.
Palate
Rich and round and full, it follows the nose with a creamy texture reminding white chocolate with baked pear,
vanilla, roasted chestnut, honey and cinnamon.
Finish
Very long and creamy with notes of figs, plum, bergamot, nutmeg, licorice and vanilla.
Liqueur made from a subtle blend of fresh pineapples ripened under the Caribbean sun infusion, reinforced by a candied pineapples infusion, all enhanced by a 7-year-old Caribbean Rum and some spices.
FINE V.S. is a fresh and fruity Calvados. Unlike others, it is made from single continuous distillation in copper stills to concentrate the apple aromas. These are then accentuated by blending the fruitiest cuvées and ageing them in barrels made of century-old oak.
Matured at least 12 years in oak barrels. Single distillation. Colour : Deep golden brown. Scent : Fresh hazelnut, banana and spices aromas, a perfect balance between wood and matured apple aromas. Palate : Fine and silky. Use : A smooth harmony with dessert, chocolate cream, nougat or ice-cream.
Chateau Pellehaut was named Best Brand Producer in the world 2020 by the International Wine and Spirits Challenge. The fruit of the Armagnac takes center stage here, melding wonderfully with the small hint of vanilla from the wood. It's all distilled from Folle Blanche fruit and it's soft, round and aromatic, but it still has that little bit of rustic brandy flavour typical of old-school Armagnac.
This aniseed aperitif was invented in France by Jules Pernod as a relacement for the banned absinthe, and quickly became a massive successs in its own right. Serve diluted with ice-cold water.
Aged for a minimum of 10 years, its maturation in oak barrels has added to the complexity of this relatively young cognac but its flavours of spice and coffee, with pineapple in the background, are characteristic of cognacs from the top cru. Excellent value for one with such a good pedigree.
Aged in Limousin oak barrels for over 10 years in fairly damp cellars. These conditions help to keep the spirit in contact with the natural tannins in the oak for longer
Double distilled on a small Charentais Alembic still as this helps to concentrate the wine flavours during distillation.
There are flavours of spice and coffee with pineapple in the background. Flavours which have become more complex as the cognac has matured.
Nose: Initially very spicy yuzu and tangerine aromas, followed by vanilla, marzipan and a delicate hint of flowers (roses, geraniums) followed by pepper, mint and herbs
Palate: a rich and round palate that initially follows the aromas on the nose. There are also hints of candied citrus fruits (yuzus, tangerines, limes) and waxy impressions of tropical fruits, along with almonds, plums, toffee, nutmeg and tea
Finish: the finish is very strong long and enthusiastic with hints of citrus fruits, herbs and vanilla as well as sweet spiced pastries
Dense, rich, with notes of baked apples and tarte tatin, the nose evolves towards a subtle rancio.
Gold Medal San Francisco World Spirits Competition 2019
Carefully handcrafted and aged in oak, Three Barrels has a superior smooth and velvety taste with hints of almond and walnut, and a long finish of candied fruits and ginger.
The entry point into the Maxime Trijol, their VS cognac is rich and full of fruit and floral notes, making it perfect for sipping, cocktails or long drinks.
Made from bitter blue oranges from the island of Curacao. Really? No. It's made from Laraha Fruit, which is like an orange, but smaller and with little to no sweetness. The spirit is dyed blue before bottling. No idea why.
Violet colour with slight grenat shades. Very bright.
Floral aroma. Spring flavors with floral notes (violet, rose ).
Very aromatic tasting notes, floral and creamy.
Cointreau is a brand of triple sec produced in Saint-Barthélemy-d'Anjou, France. It is drunk as an apéritif and digestif, and is a component of several well-known cocktails. It was originally called "Curaçao Blanco Triple Sec"
