Cognac In India?
One of the 4 key spirit trends for 2017 is Cognac, according to The Drinks Business. Its resurgence in China and the US was the story of last year and this year it is forecast to ‘continue shaking off complacency while creating the template for urgently needed further geographic diversification’. One potential new market is India where historically they enjoy brandy in the south and whisky in the north. In the last few years, the luxury market in India has been growing at a compounded annual growth rate of approximately 25%, reaching about $18 billion in 2016. The country has many active wines and spirits clubs and there is an appreciation of brands with true heritage. The brand ambassador for Remy Martin has been investigating the Indian market. He comments that globally, Millienials are looking for rich, authentic spirits with a story behind them. Cognac in India is beginning to appeal so let’s hope that Remy are knocking on the right door.
David has been in France again looking for more wonderful cognacs to add to the Hermitage Vintage Cognac stable. The latest introduction is a fabulous 
Previously we reported that Martell had introduced their first non-chill filtered cognac. Since then they have also released an ‘Intense Heat Cask Finish’. Adding a finish to cognac is new territory for the industry as the production process is heavily regulated by the Bureau National Interprofessionnel du Cognac (BNIC). Martell, however, have produced their ‘finish’ within current rules. Their ‘Intense Heat Cask Finish’ refers to the intense burning of the oak barrels used for ageing. The result is a cognac with intensely woody tones. Toasting the oak barrels to varying degrees has always been an accepted part of cognac production so this ‘Intense Heat Cask Finish’ should be allowable. In the spirits industry, the phrase ‘Adding a Finish’ usually applies to the use of other used barrels e.g. ones previously containing sherry – we wait to hear the BNIC view on that!
For those with a century to celebrate this 
There are six growing areas (crus) which are based on the soil features as described by the geologist Henri Coquand in 1860 and ratified by decree in 1938. They are Grande Champagne the second smallest cru with a growing area of 13,159ha, Petite Champagne with 15,246ha and Borderies the smallest cru with 3,987ha of vines. Fins Bois has 31,001 ha of vines, Bons Bois 9,308ha and Bois Ordinaires 1,100ha which includes the islands of Ré and Oléron.
soils on top of soft chalk from the Cretaceous. The limestone content from the surface down is said to be in excess of 60% in some places. Montmorillonite clay provides fertile soil with good structure and a high water reserve. Wines from these crus provide light, floral cognacs which require long ageing in casks to achieve full maturity. It is generally regarded that the cognacs from Petite Champagne are similar to those from Grande Champagne but with a little less finesse.
