H By HINE Tasting Notes

Continuing my theme of cognacs that seems to have taken shape lately, I’ve come across another rather well-known brand by the name of H By HINE. Dating back to 1550, the Hine family lived in Beaminster, Dorset, on the south coast of England, but it was the 18th century that the cognac link started when Thomas Hine decided to send his son Thomas to France to learn French and the art of making cognac.

Thomas, then aged sixteen, set foot in Nantes in 1791 and then travelled to Bordeaux and eventually Jarnac, a small town just east of Cognac. Since 1763, Jarnac had been the base for the négociant’s premises where Thomas was to create his father’s favourite cognac. In the early days, Thomas began his employment as a personal assistant, a respected and worthy position. Not long after his arrival, Thomas Hine made the acquaintance of Elisabeth, the daughter of a famous cognac négiociant and fell in love. In 1796, at the age of 21, Thomas married Elisabeth and they were to have four children.

Thomas Hine earned a reputation for being a serious, hard worker, but not lacking in a good sense of humour. His in-depth knowledge of finance and business, good commercial sense together with his French and English skills gave him special status. He expanded what was to become the traditional business of the HINE company; making bespoke cognacs for English wine merchants. When his father-in-law died, his mother-in-law chose Thomas, rather than one of her own sons, to take charge of the family cognac business. In 1817, Thomas gave his name to the company: Thomas Hine & Co. Just a few years later, in 1822, he died of pneumonia at the age of 47. His eldest son, Thomas Georges, just old enough to take over the reins of the company was to succeed him and carrying on the generations which today is into its sixth.

Each generation has had some kind of input into the H By HINE legacy. Isaac Georges Hine registered the HINE stag emblem as their trademark in 1867 and in 1920, Georges Thomas Hine created Antique, the most well-known of HINE’s cognacs. Robert Hine created the first advertising campaign for HINE in 1946 and current generation Bernard Thomas Hine added central Europe to the long, growing list of HINE markets in the 1960′s.

H By HINE is also rather unique in that its estate benefits from a south-facing aspect. This utilises the long hours of sunshine and heat an also contributes to the maturation.  The cognacs spend six to nine months in new barrels made from fine grain oak which will have given up their bitter tannins while being seasoned for three years in the open air.

So how does this process fair? Well below, I give to you my tasting notes on the range I have experienced so far -

H By HINE VSOP – 40%

Light with dry fruit and sweet marzipan on the nose. Very light on the palate with an instant sweetness. Soft, with a mix of fruits and marzipan and a hint of spice.

H By HINE Homage – 40%

A blend of Early Landed cognacs (a traditional method of maturing cognac – it is exported prior to maturation – thus the name – and is aged in cellars in the UK) as well as very old Cognacs matured in the Hine’s Jarnac cellars. The blend was created on the 23rd October 2000 and selected on the 6th February 2008 and contains cognacs from 1984, 1986 and 1987.
Fresh with ripe fruit on the nose and a slight marzipan aroma near the end. Lots of fruit and wood blends, with a sharp citrus flavour coming through as it develops. Rather short, but packs a punch of freshness that lingers very slightly.

H By HINE Antique XO Premier Cru - 40%

A blend of cognacs from both the Grande and Petite Champagne regions. Light on the nose with sweet aromas of butterscotch and vanilla coming through. Very smooth and light on the palate with a powerful freshness with a dash of spice to create a long, lingering finish.

A great range so far, and with other expressions such as Rare VSOP and Homage, I can’t see them disappointing. A worthy addition to any night out if you see it in a bar, or indeed your friends drinks cabinet.

© David Marsland and Drinks Enthusiast 2013. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.

Compass Spirits Tasting Notes

A relatively unknown company in the drinks industry, yet a portfolio of some fantastic spirits, is Compass Spirits. Compass Spirits was founded in 1990 my Neil Monyard to source and supply the best in spirits, vermouths and liqueurs. Their philosophy is ‘to deal with family concerns that take an active part in the distillation, blending or vineyard management of their products and estates and produce up to a quality level not down to a price point. This is achieved through a variety of ways, such as premium fruit selection, highly selective barrel policies, using their own stills, extra ageing and a zero or minimum use of caramel.’

Not a bad philosophy at all, and one that has given us some fantastic offerings -

Dupreyron

Jacques Ryst uses 100% Folle Blanche grapes, which he buys personally and which are distilled traditionally by one of the area’s leading independent distillers. Only grapes from the Bas Armagnac and Tenareze are used.

Particular care is taken in the ageing of the spirit with only a small percentage of new oak being used.

Dupeyron VS – 40%

An Armagnac. Rich, strong aromas of dry raisin and fig on the nose leading to a sweetness on tha palate. Bold fruits are present and creates a dry, long finish.

Morise

The result of an apple selection which includes many old and uncommercial varieties and an ageing policy far in excess of that required.

Morise Calvados Trois Pommes – 40%

A gentle apple nose with a soft flavour on the palate too. Lingers for a while but slowly dries.

Chateau de Bealon

Situated in the Fins Bois, Chateau de Beaulon is a single vineyard producer of Cognac. The 12 Year Old Cognac is a former Decanter Cognac of the Year, the 1975/XO won the IWSC individual gold medal, as well as the gold medal for best in show at last November’s International Wine & Spirit Competition awards. Run organically, using fish fertilizer and natural sprays instead of chemicals, the Cognac is entirely natural with no caramelor chill filtering. Christian Thomas, the fanatical owner of the estate, controls the entire production from the pressing of their own grapes, the distillation, which he undertakes personally, through to the ageing and bottling of the Cognac and Pineau which all take place in their own caves and cellars.

Chateau de Bealon 7yr Folle Blanche VSOP – 40%

Light yet dry fruit on the nose, almost perfume like. The dryness continues onto the palate, with a slight spice but it develops a long, fresh finish.

Chateau de Bealon 12yr XO – 40%

Lots of fruit on the nose, with hints of nut coming through slowly. A developing richer mouth on the palate, but dries a little near the end.

Saffron

A French colonial recipe of eight natural botanicals rediscovered by France’s leading micro-distiller Gabriel Boudier of Dijon. This handcrafted, small batch pot distilled gin is made from natural botanicals – saffron, juniper, coriander, lemon, orange peel, angelica seeds, iris and fennel.

Saffron – 40%

Light on the nose with a sweet honey coming through. Rather floral on the palate, essence of perfume is present, but rather short.

Not a bad range at all and one’s you’ll be able to add to your collection in no time. A great talking point too away from your more usual brands.

© David Marsland and Drinks Enthusiast 2013. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.

Courvoisier Tasting Notes

After experiencing brandy lately, I’ve found a new love for the spirit that many countries seem to be producing these days. It only makes sense then to look at a brand that dominates many a bar, especially in the UK – Courvoisier.

In the uncertain climate of the aftermath of the French Revolution, Emmanuel Courvoisier and Louis Gallois, the mayor of Bercy, decided to open a wine and spirit company on the outskirts of Paris, just north of the river Seine in 1809. 1828 saw Felix Courvoisier and Jules Gallois, the sons of Emmanuel and Louis respectively, taking  a bold change of direction for their business. They wanted more control over the quality of the brandy they had built their reputation on, so moved their headquarters from Paris to the town of Jarnac, in the heart of the Cognac region which is still the home today. When Felix Courvoisier died without a male heir in 1866, he left the management of the business to his two nephews, the Curlier brothers. Soon after, Courvoisier’s reputation continued to grow, with the cognac gracing the tables of the Royal Courts of Denmark, England and Sweden. Napoleon III, the nephew and heir to Napoleon Bonaparte, also personally requested Courvoisier, conferring Courvoisier the much sought-after title of ‘Fournisseur de la Cour Impériale’, or official supplier to the Imperial Court.

The Simon family from England assumed leadership of Courvoisier in 1909. Alfred Simon, who had been the Courvoisier agent in the UK, bought the company, while George Simon went to work in Jarnac in 1912, quickly becoming the assistant to the Director and then Managing Director in 1923. They establishing the recognisable and iconic Napoleon silhouette. A century after Napoleon Bonaparte was at the height of his power, 1910 saw the launch of Napoleon Cognac. This revolutionary move gave birth to a new grade of cognac, ‘Napoleon’, and came complete with the iconic Napoleon silhouette that has adorned every bottle of Courvoisier since.

History was made in 1960 when Courvoisier became the first cognac brand to appear on TV, with the feat repeated in 2009 when it became the first drinks brand to broadcast a 3D advert on terrestrial television.

Courvoisier were honoured with the ‘Prestige de la France’, the highest accolade for quality in France, and remain the only cognac house to hold such an award. Using cognacs from the ancient Paradis vault under the Courvoisier Château, the fifth Master Blender, Jean-Marc Olivier, celebrated the turn of the Millennium by creating a fusion of historic and peerless vintages spanning generations of tradition. L’Esprit contains no cognacs younger than 1930, with many significantly older, from the famous Paradise cellar where there are cognacs dating back to when Napoleon came to power after the French Revolution.

A storied history! But how does it all come about?

All of the Courvoisier cognacs are made exclusively with Ugni Blanc grapes from the Grande Champagne, Petite Champagne, Borderies and Fins Bois crus. Harvesting grapes in October, the wine growers press the grapes and the juice is allowed to naturally ferment over seven days, transforming the grape sugars into wine. Using micro distilling, where the wine growers ferment their wine in small batches before the selection to go forward for distillation. Alambic Charentais copper pot stills are used for the double distillation and are one of the few cognac houses to distil using the ‘lees’, the wine’s yeast residue, a remarkably difficult process that imparts even greater depth and complexity to the cognac.  From the beginning of November, they distil the wine 24 hours a day until the March 31st, the legal deadline for the spirit to be called a cognac. Thereafter it can be nothing more than a brandy.

For cognacs at the start of their ageing, Courvoisier have championed a unique kind of storage, maturing them vertically rather than horizontally. This upright position improves its movement in the cask and its extraction of flavour from the oak. To be legally called cognac, eaux-de-vie must be aged for at least two and a half years. Once matured, casks are blended to create each expression and then bottled.

So how does the range fare? Well below, I give to you my tasting notes on my experiences so far -

Courvoisier VS – 40%

A blend of cognacs aged for up to eight years. Fresh, light fruit on the nose that carries on over to the palate. Floral flavours and grape, pear scents combine well to create a long finish.

Courvoisier VSOP - 40%

A blend of cognacs up to 10 years old. Light and floral with a hint of wood following on the nose. Well-balanced on the palate with Champagne notes coming through. A long finish that dries a little.

Courvoisier VSOP Exclusif – 40%

Combining spirits from the four best crus in the Cognac region, including a 12yr from the smallest, most exclusive Borderies cru, hence the Exclusif name. Apricot scents on the nose with a slight cinnamon aroma edging in. Slight burst of fruit on the palate with vanilla, caramel and chocolate flavours mixing well to create a lively, long finish.

A great range by the French, with many other varieties available including an XO, 12yr and 21yr as well as limited editions and highly sought after. Worth grabbing a bottle of this classic name.

Check out the rest of the photos, taken at The Circle 360 and Exchange Bar & Grill, via my Facebook page.

© David Marsland and Drinks Enthusiast 2013. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.

Xanté Tasting Notes

A relatively unknown yet widely used liqueur in the drinks industry is the Swedish Xanté. Xanté is a pear liqueur that is blended using pear extracts and cognac to produce a rather stunning, as well as versatile spirit. But if its so versatile, how come we very rarely see it in the market?

My research concludes that Xanté is a premium liqueur created by Richard Heinrich, a master blender at Maison Heinrich Liquoristerie Artisanale, in 1995 and it is blended with cognac from the Distillerie des Moisans in Sireul. Conceived using cognacs matured in barrels made from French Oak as well as sweet pears, it contains only natural ingredients, with its maturing process results in natural sweetening.

So how does a blend of cognac and pear fare? Well below, i give to you my tasting notes -

Xanté - 38%

Strong, fresh pear aromas on the nose with a sweeter pear flavour introduced onto the palate. Slight Cognac flavours come through slowly with a velvet texture creating a mouth-watering sip. Very long.

Tradition goes that you can easily enjoy Xanté neat or over ice, but perhaps try this instead -

Xanté Frozen Berries

Xanté Frozen Berries

Glass - 

Coupette

Ingredients - 

40 ml Xanté
40 ml Fresh, frozen or puréed strawberries
40 ml fresh lemon juice
Sugar

Method - 

Blend Xanté, strawberries and lemon juice. Add ice and blend until smooth and frothy. Add sugar for extra taste.

The best thing about a pear liqueur, it works fantastic with food -

Roasted Duck with Xanté Sauce

Ready in: 1 hour (if served with oven-baked root vegetables)
4 servings

Ingredients - 

Duck -

2 duck breast fillets
salt
black pepper

Roasted Duck with Xanté Sauce

Sauce -

You will need a skillet with some dripping from cooking the duck.
1 dl or 0.4 cups Xanté liqueur
8 tablespoons brown sugar
1 dl or 0.4 cups dark balsamic vinaigrette
salt
black pepper

Preparation - 

Serve with oven-baked root vegetables and lamb’s lettuce

Prepare the oven-baked root vegetables first and then the duck and sauce.

Preheat the oven to 125 degrees Celsius or 257 degrees Fahrenheit. Score the duck’s skin on the breast side at 3 mm or 0.1 inch intervals in a criss-cross pattern but do not cut into the flesh. Season the duck with salt and pepper. Put the duck breasts on a dry skillet skin side down. Heat the skillet and cook the duck for 3–4 minutes until the skin is brown. From time to time, pour off the excess fat. Flip and cook for a couple of minutes. Put the dripping in the skillet to one side for the sauce. Stick a meat thermometer in the thickest part of the duck, wrap the duck in aluminium foil and roast in the oven until the internal temperature reaches 50–55 degrees Celsius or 122–131 degrees Fahrenheit. This should take approximately 10–15 minutes. Let the meat sit in the foil for about 10 minutes. Slice the meat diagonally and season with salt and pepper. Serve with the sauce. Great garnishes include oven-baked root vegetables and salad.

Prepare the sauce while the duck is in the oven.

Place the liqueur and sugar in a skillet, bring to the boil and cook while stirring constantly until the sauce has thickened to a syrup-like consistency, a process that takes about 3–4 minutes. Add balsamic vinaigrette and allow to simmer for a few minutes. Serve together with the duck.

The longer you cook the sauce, the thicker it becomes. Once it cools, it will solidify. Serve the sauce while hot and runny.

Grab yourself a bottle, you may just surprise yourself with what you can do with this.

Check out the rest of the photos, taken at 24 Bar and Grill, via my Facebook page.

© David Marsland and Drinks Enthusiast 2013. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.

Grand Marnier Tasting Notes

Extravagant. Stylish. Chic. Words many would use to describe a bottle that sits upon many a back-bar – Grand Marnier. The orange liqueur from France is also steeped in history, dating back to 1827.

In this year, a gentleman named Jean-Baptiste Lapostolle founded a distillery in Neauphe-le-Château, France that produced fruit liqueurs. In 1876, his granddaughter married Louis-Alexandre Marnier, the son of a wine-making family from the Sancerre region, culminating in the Marnier Lapostolle family. The original name and product of ‘Curaçao Marnier’ came about in 1880, but when inventor Louis-Alexandre Marnier Lapostolle had his friend César Ritz (gentleman behind such hotels as Hôtel Ritz in Paris and The Ritz Hotel in London) taste his creation, he enjoyed it so much that he suggested the name we now all come to know so well – Grand Marnier.

Louis-Alexandre Marnier Lapostolle loved his fine cognac, and had the innovative idea of blending cognac with a rare variety of orange from the Caribbean. This ‘Citrus bigaradia’ was a luxurious item and combined the cognac with essence of distilled orange. The start of Grand Marnier, the year is 1880. Recognition followed and at the turn of the century, Grand Marnier had been awarded numerous medals in national and international competitions including Universal Expositions in Chicago in 1893 and in Paris in 1900. The fan-fare had many trying to purchase, including Austrian Emperor Franz Joseph who is said to have ordered 12 cases of Grand Marnier after tasting it at the Grand Hotel in Monte Carlo. The Ritz hotel also had Grand Marnier offered to each client at the end of every meal – a testament to César Ritz and his belief that this was something unique. 

Over the years, Grand Marnier has been the staple of many an event, milestone or drink, and now enjoys limited edition bottling’s to really pay homage to the French craft. I’m lucky enough to have one of the more recent stylings that gives a nod to Parisian chic. A bottle design of midnight blue overlaid with gilded gold frieze outline of the Parisian skyline. This is the eleventh specially designed bottle that first started back in 1927 and Grand Marnier Cuvée du Centenaire.

But the liquid inside, how does it come about?

Each year the finest eaux-de-vie, made exclusively with Ugni Blanc grapes, go through two distinct distillations, using traditional copper pot stills. It is then stored in handcrafted oak casks, and aged in the cellars of the Marnier Lapostolle family’s Château de Bourg-Charente. The ‘Citrus bigaradia’ is handpicked at the Marnier-Lapostolle plantation in the Caribbean, where the oranges are then cut into quarters while still green at their aromatic peak. The pulp is removed and the peels are left to dry in the sun. Upon arrival at Château de Bourg-Charente, the dried orange peels are macerated in neutral alcohol and then carefully distilled to produce an aromatic concentrate – essence of ‘Citrus bigaradia’. The two main components are then carefully blended with other ingredients, according to a secret recipe transmitted from father to son for generations , and is then slowly aged in French oak casks.

So with such high prestige, how does it fare? Well below, I give to you my tasting notes -

Grand Marnier Cordon Rouge - 40%

A soft nose of orange with a sweet chocolate aroma slowly arriving. Rather strong on the palate though with a slight burn, however it soon becomes rather refreshing with a long, sweet offering.

Of course, over time, Grand Marnier has adapted itself behind bars to become a staple within the cocktail world. Famous for its B52 and Grand Cosmopolitan, its flavours can create some stunning offerings -

Red Lion

Glass - 

Coupet

Ingredients - 

30 ml Grand Marnier
30 ml London dry gin
22.5 ml Orange juice
22.5 ml lemon juice
1 dash Grenadine

Red Lion

Method - 

Shake with ice and strain.

or

Grand Marnier Sour

Glass - 

Martini

Ingredients - 

60 ml Grand Marnier
30 ml Freshly squeezed lemon juice
15 ml Freshly squeezed orange juice
1/2 fresh egg white

Method - 

Shake with ice and strain. For guaranteed effect, place a maraschino cherry in the bottom of the glass. Serve the cocktail in a tumbler.

Grand Marnier doesn’t just stop at drinks though, food has long been associated with the liqueur. In 1905, the chef Escoffier, father of modern French cuisine, made the crêpe Suzette and the Grand Marnier soufflé famous throughout the world. Both desserts were enjoyed by the Prince of Wales, a great fan of the liqueur, and are still considered masterpieces of French cuisine. And now you can enjoy them too -

Classic Crêpes Suzette

Ingredients –

Crêpe batter:
(makes 15 crêpes 20 cm in diameter)

250 ml milk
50 ml lager
2 eggs (100 g)
110 g flour
25 g butter
15 g sugar
1 g salt
25 ml Grand Marnier Cordon Rouge liqueur

Crêpe Suzette

Suzette butter:

200 g butter
125 g sugar
Zest of ½ orange, finely grated
Zest of ½ lemon, finely grated
125 ml orange juice
50 ml lemon juice
35 ml Grand Marnier Cordon Rouge liqueur

Method - 

Combine the salt and sugar with the flour. Add the eggs one at a time. Gradually stir in the beer followed by the milk. Pour in the melted butter followed by the liqueur. If possible, let stand overnight in the refrigerator. Allow the butter to soften. Warm together the sugar, lemon and orange juice as well as the zests which have macerated for 15 minutes in the liqueur. Gradually add this mixture to the butter then beat with a mixer for 3 minutes. Warm the crêpes then coat them with the Suzette butter using a pastry brush. Serve immediately.

See. Just like I said - Extravagant. Stylish. Chic.

Check out the rest of the photos, taken at The Circle 360, via my Facebook page.

© David Marsland and Drinks Enthusiast 2013. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.

Distillnation Range Tasting Notes

There are many independent spirit specialists out their, but when it comes to fine spirits, the more exquisite brands, Distillnation can make the top spot. With brands including Ron Botran, De Luze Cognac and Artemisia Absinthe it covers categories that others shy away from and happily opens them out to the consumer eye.

Distillnation itself was founded by Francis Weier. A man with over 16 years of working in wines and spirits and one hell of a passion to boot, he founded Distillnation to expand the opportunities of premium spirits in the UK market. Bringing in team members including Maya who has under her belt many years both in business marketing and project management, has given Distillnation the edge with its creative and inspiring point of view of the premium spirits industry.

The brands that I have been lucky enough to try from the Distillnation portfolio are all below, and ive included both tasting notes and a brief description of the brand itself -

Absinthe

La Clandestine is a 100% natural, hand-crafted absinthe distilled using a 1935 recipe. Known as the classic Swiss bleue, it prides itself on its regionality and terroir that is unique to absinthe from the Val-de-Travers district. Officially launched to mark the Swiss legalisation of absinthe on 1st March 2005, it has won many an award including first prize and title of ‘Absinthe d’or’ at the National Competition for Swiss Spirits.

La Clandestine

La Clandestine – 53%

Strong on the nose with aromas of liquorice and herbs dominating. A rather sweet start on the palate though with a heavy dose of liquorice and a kick of spice near the end. It does mellow soon after.

Artemisia Absinthe Butterfly Boston 1902 is, as you can probably work out, an absinthe that was first distilled in Boston back in 1902 but re-produced in Couvet, Switzerland in 2010. Using the original recipe from the American group P. Dempsey and Company, a collaboration between the owner of America’s number one absinthe accessories store Absinthe Devil and Artemisia – the owner of La Clandestine (above) and Angélique absinthes, a Boston resident and owner of Absinthe Devil delve into the history of the Dempsey family and unearthed the recipe and sought to bring it back to the market.

Artemisia Absinthe Butterfly Boston 1902 – 65%

Clean on the nose but packs a powerful punch of herbs and wormwood. Very bold and with an instant warming on the palate with again lots of herbal flavours. Rather short overall but does create a long tingle on the tip of the tongue.

Artemisia Absinthe Angeique - 68%

Launched in 2007 and named after the daughter of creator Claude-Alain Bugnon, a rather subtle aroma of liquorice on the nose with herbs and angelique following. Rather light on the palate, with a water-like texture. Lots of aniseed flavours develop with a long, hot spice to the finish.

 

Rum

Ron Botran hails from the plantations in Retalhuleu in the south of Guatemala. The quality of the volcanic and clay soils that are permanently bathed by the sun are the perfect origins to grow sugar cane that is needed for the production of rum. Ron Botran is rather unique compared to other rums in that the rum industry in Guatemala was created specifically to produce distilled spirits and have been made out of virgin honey or brown sugar ever since.
To achieve the distinctive character of each one of its rums, they distill its rums individually differently for each product. Botran rums are distilled in stills with copper components that improve the quality of the rum and are then aged through the Solera System. Botran reaches adulthood in Quetzaltenango, the city where their aging facilities are located. Among the many aging secrets that make their rums unique is the charring of some the barrels used in the Solera System.

Ron Botran Solera 1893 – 40%

A blend of rums between 5 and 18 years, creates a rather bold and rich essence of vanilla on the nose which carries over onto the palate, becoming sweeter. It mellows soon after and although a short offering, is rather smooth.

Ron Botran Reserva

Ron Botran Reserva – 40%

A bend of rums between 5 and 14 years, clean and fresh on the nose with a slight aroma of vanilla. A kick of cinnamon to begin on the palate, but mellows quickly with flavours of caramel and fudge.

 

Cognac

The De Luze cognac house has a uniquely interesting history, with the origins of the company in New York. Two brothers set off to find success in the New World in the early 19th century and centuries later, De Luze is still a successful business with 410 hectares of vineyards in the prime growing area of Cognac. Their philosophy is to create a natural cognac with an elegant and light taste and colour.

De Luze VSOP – 40%

Hit of spiced fruit creates a strong, rich aroma on the nose but becomes smooth on the palate with slight hints of spice and fruit. Develops a long warmth with a mouth-watering finish.

Distillnation have also recently added Chamucos Tequila to their portfolio, and I will hopefully be adding this premium brand to the site in the near future.

Although not widely available in the North, London is your best venture to experience the Distillnation brands in bars such as Zetter Townhouse and Callooh Callay, but you can purchase them all online.

© David Marsland and Drinks Enthusiast 2012. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.

 

Rémy Martin Tasting Notes

Cognac, a brandy from the Cognac region of France, is a category that is heavily stereotyped with an image of rich, successful business types enjoying a hearty measure with a cigar being puffed emphatically. But the thing with stereotypes, and Rémy Martin in particular, is that they’ve accustomed themselves to a Chinese whisper. One consumer hears that the cognac is a fine example of an after-dinner drink, therefore buys a bottle to impress their fellow colleagues and family. One whisper hits ten, which hits twenty and so on. Ultimately it can alienate the original consumer as they now see the category as just an after-dinner drink, a ‘mens only’ mix with a cigar or a £10 measure of what is basically distilled wine.

Rémy Martin have attempted in recent years to bring back that original consumer, and their latest offering, Rémy Martin VSOP Mature Cask Finish, is winning the nods of approval. Before we look into this new expression, here’s a brief history on Rémy Martin itself.

In 1724, Rémy Martin, a young wine grower, established his company and was approved by King Louis XV in 1738 to plant new vines, despite their being a ban to do so. Just under 100 years later in 1830, the first Rémy Martin was released with the mythical Centaur adoring each bottle from 1870 onwards. In 1910, expansion of Rémy Martin hit the shores of the USA, Russia and China, as did the VSOP expression seventeen years later. After being recognised for superior quality in 1938, they decide to blend 100% of their cognacs from the two hearts of the cognac region – Petite Champagne and Grande Champagne. The XO Excellence was released in 1981 followed by Centaure de Diamont in 2010.

Rémy Martin uses a Alambic Charentais pot still (Alambic meaning the shape of the still, and Charentais is the name of the region), and has the mainly Ugni Blanc grape wine distilled twice. It is then aged in Limousin oak barrels for a minimum of two years. All this is overseen by the only woman in the Cognac region who is a cellar master - Pierrette Trichet

As mentioned, Rémy Martin have recently released a new version of their VSOP (Very Superior Old Pale) which will replace the original and is made using the same blend of eaux-de-vie and the same period of aging as Rémy Martin VSOP. The new finishing period, in which the eaux-de-vie spends one more year in Limousin mature oak casks that are over 20 years old. Developed by Rémy Martin Cellar Master Pierrette Trichet and Deputy Cellar Master Baptiste Loiseau, the new expression is being introduced to cater for changing European palates and to renew the range whilst preserving the high standard and heritage behind the brand. So what does the new expression give? Well below, I give to you my tasting notes -

Rémy Martin VSOP Mature Cask Finish - 40%

Subtle aromas of peach and apricot on the nose, with hints of oak warming nicely. A fantastic long and very smooth flavour of vanilla on the palate, with sweet notes kicking in between its silky texture.

And compared to the original?

Rémy Martin VSOP - 40%

Nice hit of fresh red fruit on the nose, with an almost clean aroma of olive oil coming through. Surprisingly thick on the palate, but with some great mixes of vanilla and honey before a slight kick on the throat. A long finish with a warm spice.

But what about the rest of the range?

Rémy Martin Cœur de Cognac – 40%

Released in 2007. Fresh, rich fruit and spice on the nose and creates a very smooth texture on the palate. Sweet flavours of toffee and vanilla with a burst of dry fruit near the end.

Rémy Martin XO Excellence – 40%

Created using 350 different blends. A bold yet dry nose of liquorice, spice and oak, followed by a smooth , well-balanced palate. Flavours of oak and dry spice blend well, creating a lingering warmth.

Unfortunately you can’t get the original VSOP in Europe anymore, but the Mature Cask Finish is a fine replacement, and I think is personally better. Especially when you can create recipes like this -

Sidecar

Glass -

Martini

Ingredients -

40ml Rémy Martin Mature Cask Finish VSOP
20ml Cointreau
10ml Lemon Juice

Method -

Shake together all ingredients with ice and strain into a Martini glass. Garnish with an orange twist.

or

Remy Martin – French Mojito

French Mojito

Glass -

Highball

Ingredients -

50ml Rémy Martin Mature Cask Finish VSOP cognac
1 lime cut in wedges
2 spoons of brown sugar
8 mint leaves
Soda Water

Method -

In a tall glass lightly muddle the lime with sugar and the mint. Add the cognac, crushed ice and stir with a long spoon. Top with soda water. Garnish with a sprig of mint.

Of course that doesn’t stop you enjoying Rémy Martin in a snifter glass or over a couple of cubes of ice. Whichever way is your prefered method of tipple, Rémy Martin really showcases the versatility of the cognac and indeed the brandy category itself, and caters not only for the business men of the world, but for the cocktail lovers and the less adventurous palate holders. Even the restaurant world can get in on the act with recipes like this. Enjoy!

Check out the rest of the Rémy Martin photos, taken at The Circle 360, via my Facebook page. You can also see photos from the Rémy Martin tasting at Epernay via my Facebook page.

© David Marsland and Drinks Enthusiast 2012. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.

Rémy Martin launches Mature Cask Finish VSOP

I’ve just been sent this rather interesting press release regarding the new Rémy Martin VSOP Mature Cask Finish. Take a look, and make sure to check out the cocktail ideas at the end as well as my review and tasting notes here.

Rémy Martin, has announced a new expression of its iconic VSOP exclusively for the European market – Rémy Martin VSOP Mature Cask Finish. Made using the same high quality blend of eaux-de-vie and the same period of aging as Rémy Martin VSOP, the mature cask finishing process has been developed to produce a well-rounded, smooth Cognac with enhanced fruity notes. Rémy Martin VSOP Mature Cask Finish is also presented in new packaging.

The new finishing period, in which the eaux-de-vie spends one year in Limousin mature oak casks that are over 20 years old, enhances the peach and apricot notes due to the small size of the casks amplifying the exchange between the Cognac and the air of the cellar. Developed by Rémy Martin Cellar Master Pierrette Trichet and Deputy Cellar Master Baptiste Loiseau, the new expression is being introduced to cater for changing European palates and to renew the range whilst preserving the high standard and heritage behind the brand.

Recent research conducted by Rémy Martin, which sampled both existing Rémy Martin VSOP drinkers and non-Cognac purchasers, identified that the overall aroma, taste and smoothness of the fruit-forward Mature Cask Finish was well received across both groups. In addition, Rémy Martin is confident that the Mature Cask Finish will introduce new drinkers to the Cognac category whilst retaining its loyal consumer base.

To showcase Rémy Martin VSOP Mature Cask Finish, the liquid is presented in a contemporary and elegant transparent bottle and marked with the emblem of the House of Rémy Martin – the centaur. The clear bottle highlights the bright coppery gold appearance of the Cognac and the label bears the traditional red and black colours of Rémy Martin VSOP. In the off-trade, the bottle will continue to be sold in a gift box to help retailers capitalise on year-round gifting opportunities and will replace the existing Rémy Martin VSOP in the UK from February 2012.

Victoria Olivier, Senior Brand Manager of Rémy Martin, comments: “We are excited about launching the new expression of Rémy Martin VSOP in the UK. The brand continues to perform exceptionally well and we are confident that the Mature Cask Finish will really suit the taste profile of UK consumers, help us to recruit new drinkers and drive dynamism of the Cognac category.

“We have committed heavyweight investment to support the launch of the product to the trade and encourage trial across all trading channels. A significant increase in expenditure will ensure that the brand has its biggest support package in recent years. The marketing campaign will include PR, advertising, an educational and engaging CRM programme, on-pack neck collars and sampling activity will kick start in the off-trade in January.

Meanwhile, in the on-trade, our brand ambassador, Alexandre Quintin, will be hosting a series of tasting and educational events to ensure consumers and the trade alike, understand and appreciate Mature Cask Finish.”

As well as being an exceptional Cognac neat or on the rocks, Rémy Martin VSOP Mature Cask Finish has a roundness which makes it ideal in cocktails such as the French Mojito and Sidecar.

Rémy Martin VSOP Mature Cask Finish will be replacing existing stock in the UK from February 2012 and is available in 1 litre, 70cl, 35cl and 5cl formats.  Its RRP will remain the same – priced £32.99.

Rémy Martin Mature Cask Finish Serves

 

Remy Martin Sidecar

French Mojito

Glass -

Highball

Ingredients -

50ml Remy Martin Mature Cask Finish VSOP cognac
1 lime cut in wedges
2 spoons of brown sugar
8 mint leaves
Soda Water

Method -

In a tall glass lightly muddle the lime with sugar and the mint. Add the cognac, crushed ice and stir with a long spoon. Top with soda water. Garnish with a mint leaf.

Sidecar

Glass -

Martini

Ingredients -

40ml Remy Mature Cask Finish VSOP cognac
20ml Cointreau
10ml Lemon Juice

Remy Martin Sour

Method -

Shake together all ingredients with ice and strain into a martini glass. Garnish with a orange twist

Remy Martin Sour

Glass -

Tumbler

Ingredients -

5cl of Remy Martin Mature Cask Finish VSOP
1cl cane syrup
Dash of lemon juice
Fresh ginger

Method -

Build and serve with ice cubes and garnish with a cinnamon stick