Scottish whisky blender, Compass Box, has released a new spirit drink comprising calvados & whisky. The calvados, from the Christian Drouin distillery, has been blended with whiskies aged in French oak casks and Sherry butts. Compass Box’s founder said “We have been blending calvados and Scotch whisky at home for years, enchanted by their complementary qualities. Although one of the world’s greatest spirits, calvados is also one of the most underappreciated”. The result is said to possess ‘layers of apple character married beautifully with malty, vanilla and spice-like notes’. Compass Box is not the only firm to recognise the success of this flavour combination, though. Sweden’s Mackmyra distillery has just released a single malt whisky, finished in ex-calvados casks. Perhaps such ideas will help calvados get the appreciation it so deserves?
The IWSC 2019 Awards have just been announced and we are delighted to report that Hermitage Cognacs are once again amongst the winners with three cognac gold medals.
Leading the way is the Hermitage 1950 Grande Champagne Cognac which was awarded a GOLD OUTSTANDING medal. ‘Classically good old cognac. Rancio to the fore, with a quite wonderful palate’ Judges' comments
GOLD Medals were also awarded to two other Grande Champagne Cognacs:
Hermitage 1940 Cognac ‘Wonderfully powerful aromas that absolutely typify good, old cognacs’ Judges' comments
Hermitage 1945 Cognac ‘The real personification of just how good and elegant old cognac can be’ Judges' comments
Craft Vintage Cognacs are rare and finding them is a specialist business as they are unique, and the level of luxury sought is only found in a few of the very finest and oldest cognac firms. Vintage Premier Cru cognacs are in extremely limited supply. Very good, award-winning cognacs are even more rare which is why Hermitage Premier Cru Vintages are not generally available in the wider volume markets. The secret is to find the cellars that still house some of the oldest and rarest nectars still in existence. Many of them belong to families who have, for generations, been producing cognacs. These cognacs have been allowed to gradually mature through the ages, masterpieces forgotten in time. Each special vintage is highly valuable and sealed in glass to preserve its greatness and value for future generations - a superb cognac investment.
Today, increasing demand in the rapidly growing cognac market means that single estate vintages from the top crus are largely swallowed up into generic blends of indeterminate age and quality, their youthfulness obscured by syrups and caramel additives. Less is kept back by individual producers for the family cellars and much of that which is retained, is sold at a relatively early age.
Recent sales of some rare vintages have only served to highlight the value of old vintage cognacs. Prices of more than £200k a bottle were achieved on two occasions and we have seen other mouth-watering prices being paid. But not only have the prices of early pre-Phylloxera cognacs increased, so have the prices of more recent vintages and well-aged cognacs of 60 – 80 years as their availability decreases. It is clear to the experienced cognac specialist that availability of the older ages is on the decline with some of the ‘grand marques’ supplied by the big houses already using lower aged cognacs from lesser crus in their blends. Over the last 5 - 10 years, we have also seen the prices of some well-known commercial cognacs double. Bottles of Remy Louis XIII, which doesn’t even have an age statement, sold for about £1200 six or seven years ago but can now fetch more than £2500. Richard Hennessy sold with a trade price in 2017 of around £1500 sells today at £3500 again, it has no age statement. Clearly this is working to the producers’ advantage as the cognac barrel ages are almost certainly in decline.
Premier cru cognacs from the Champagnes are slow in ageing and naturally aged cognacs from this area will take fifty or more years in cask to develop their natural qualities. Some form of age statement will provide the clearest indication of quality, and therefore value, since age and value are inextricably linked. It is little wonder that clients with larger disposable assets are now investing in these extremely rare, older vintage cognacs. The time to do this is now for we do not know how much longer will we continue to find these old ‘rancio’ brandies that have matured to a rich and valuable glory.
It seems that we haven’t got enough variations on the theme of cognac as Courvoisier are extending their range of cask finished cognac drinks. Of course, any cognac which is produced outside the rules established over the last hundred or so years, cannot be called cognac. However, consumers have come to recognise the big brand labels and happily buy what they believe to be cognac, when it has actually been finished in a cask that has held a different alcoholic beverage. Courvoisier, in their plight to obscure the taste of their cognac, have recently added a bourbon cask finish cognac drink to their sherry cask cognac drink. One wonders how long it will be before we see port finished cognac drinks, sauterne finished cognac drinks and perhaps even a Caribbean rum finish. Do they really need to hide the flavour of their cognac so badly?
We are truly at the height of summer here in the UK. France has experienced extremes of weather again this year, but the growing season is going well. As ever DB has been searching out new cognacs for you to enjoy and recently, he added four new vintages to the Hermitage stable. From the top cru, Grande Champagne, comes Hermitage 1940 Cognac. A beautifully balanced amber nectar, with aromas of chestnuts and truffles, it was produced in the year Winston Churchill became British Prime Minister and ordered the Dunkirk Evacuation. Also from Grande Champagne comes Hermitage 1950 Cognac - a real joy to taste with flavours including plum crumble with a blood orange peel finish. Hermitage 1970 Fins Bois Cognac was harvested in the year Concorde made its first supersonic flight. It is rare to find cognacs from the Fins Bois in the Hermitage range but this one is really very special. And finally, our highly prized, much sought after Hermitage 1999 Grande Champagne Cognac has nearly run out but fortunately we have found an equally magnificent Hermitage 1995 Grande Champagne Cognac with which to replace it. Aged for a longer period, it has a greater complexity of flavours including butterscotch, cocoa, walnuts and baked apples. We are very excited by our latest find. It is rich and beautifully balanced, ..… you will not be disappointed.
We also continue to increase our range of vintage cognacs, armagnacs and calvados. Our stock now includes vintage brandies from every year from 1928 – 2002 & a few more besides. If you are looking for a specific year, just search on our website or give us a ring (01225 863988).
Did you know it was National Cognac Day last month? A relatively new addition to the annual calendar and originating in the United States of America, it is celebrated on the 4th of June. As with all popular, American activities it has become a worldwide event, so mark it in your diary ready for 2020! This year Jeanne O’Brien Coffey came up with 5 reasons to drink cognac and we pretty much agree with all of them:
1. It takes a lot of time and money to produce fine cognac which is why it tastes so good. 2. There is a cognac for every palate. 3. It’s cocktail-friendly (but we do not recommend using our vintages for this)! 4. It pairs with everything and can be drunk at any time of the day. 5. It has a unique flavour profile with a myriad of flavours in a single bottle.
In many ways, the concept of a fine cognac is down to the taster’s perception based on what he has tasted in the past and the flavours to which he has become accustomed in his daily life. But defining those flavours is secondary to understanding what is required of a cognac in order to describe the various properties that bring that flavour about. However, it is probably fair to say that we all like smooth and individual cognac flavours, uninterrupted by other, less desirable properties such as aggressiveness, bland flavours and overpowering sweetness caused by syrups. When judging cognac professionally, the key skill is understanding of the desirable and not so desirable properties that can be found in it. Excluding the initial considerations of colour and aroma, my first consideration is the balance, followed by the complexity and concentration and depth of flavour. All of these are critical in defining what we seek to provide; award winning cognacs.
A cognac that is unbalanced has many aggressive and fiery qualities that hide the style and flavour. In some cases, it may be very difficult to create balance as this is usually created by long ageing in the barrel where it gently mellows. Young cognacs will not have developed flavour nor had time for the alcohol to reduce naturally, so will not be balanced. Where this happens, additives are used to hide the strength but, they also add sweetness to the brandy.
The term “complexity” is often taken negatively. In fact, it refers to a very varied mix of flavours which develop as a result of the reaction between the wood (tannins) and the alcohol in the cognac. Over time, more and more flavours will develop but it is not enough to just have a wide range of flavours, we also look for depth and concentration. It is the depth of the cognac that provides us with the most exciting tastes which are often referred to as “Rancio”. This is a richness but also an intense mustiness that one might associate with an old Madeira wine.
Much of what we do here at Hermitage is to seek out cognacs with all these characteristics. We look to achieve Gold Medals with all we supply but it is not easy as the availability of cognacs which meet this high level of perfection is very limited. Our cognacs are at the very top of the luxury group, there are other groups with much lower standards, many being associated with generic blends and we judge them on a completely different level. There will be good cognacs at every level but there comes a point which is difficult to exceed.
Aged with great care and expertise, this wonderful Grande Champagne cognac has been in an oak barrel for 40 years slowly maturing to its optimum condition. Flavours of plum and vanilla expand into lychee, pear, hay, plum and dried mandarin demonstrating complexity and individuality.
Described as a ‘cognac-based spirit drink’ Martell Blue Swift is made of VSOP Cognac that has been matured in French oak casks and finished in Kentucky Bourbon casks. Far from ‘reinventing the cognac category’, it does not meet the regulations to be labelled ‘Cognac’. Cognac must be aged in French oak casks and any finishing casks cannot have held anything other than wine or wine-based spirits. Many cognac products with ‘a finish’ have been released over recent months so it is good to see the regulations being categorically defined.
For many, Spanish brandy is something drunk on holiday, in its country of origin, but its quality can be just as good as any brandy in the world. Made from a different grape variety (Jerez) and using the solera top up system, it is often aged in old sherry casks. Spanish brandies can often provide better value for money than French brandies such as cognac and armagnac but they have a reputation for exclusivity which Spanish brandy has yet to earn. Addressing this issue, Spain is beginning to focus on creating premium and ultra-premium brandies in the hope that they will be able to compete with the more famous varieties. With consumer trends moving towards products that are legitimate, relevant, have a history and added value, Spanish Brandy could be the next big thing.