We are waiting for a photograph of this cognac but the presentation will be as shown.
|Aroma||Juniper berries, roast pheasant skin, cashew nuts and dried hay with a hint of mace and other dried spices.|
|Ageing||Aged in oak barrels for many years. Borderies cognacs mature faster than those from the Champagnes.|
|Distillation||This would have been made on a smaller still, probably between 15 - 20 hectolitres.|
|Flavour||Rich flavours of stewed plums, dried currants, medlars, cashew nuts and cinnamon.|
|Grape Variety||Ugni Blanc|
|Reduction and Strength||No reduction.|
|Viticulture||The cru can provide a variety of different flavours from the silica and clay soil. Dark toffee and nutty qualities can be found in the older cognacs.|