Although sold through the negoçiant, Jules Robin, this cognac was made by a small distiller whose family name was Barraud. Their distillery was just south of the village of Ruillac, a small town north east of Cognac. M Barraud, we understand, started distilling before 1770 and the estate, which was split amongst family members several times, appears to have finished making cognac around the time of the phylloxera outbreak. This 1789 cognac was given to a local family who passed it down through the generations. It is a remarkable example of family experience and understanding of old cognacs. We believe that it was stored in oak for more than 70 years before being transferred to glass as we can taste the extremely distinctive rich, but dry, rancio. We suspect that it would have been stored in large storage jars or bonbonnes, which were well sealed to prevent any deterioration of the cognac, for possibly another 70 years before being bottled. Remarkably, this cognac has many quite complex flavours and with a strength of 43.6%, we can be confident that it has been kept properly. This is an unbelievably good cognac, almost certainly the finest we have ever tasted of such an old age.
|Aroma||Kumquats and walnuts are particularly noticeable on the nose|
|Ageing||Probably in the cask for more than 70 years.|
|Flavour||Rich but dry rancio. Complex flavours of kumquats, green walnuts, tobacco and dark toast.|