Today, less than 1% of the Cognac appellation is farmed organically, but the number of producers using these methods is increasing.  To make organic cognac a farmer must cultivate his grapes organically for at least 3 sequential years.  That means no chemical pesticides, herbicides, or fertilisers.  Instead farmers must rely on pre-war farming methods.  For example the use of copper and sulfur, nettle and horsetail infusions, mechanical weed removal and manure and compost fertilisers.  The application of manure and freshly grown fertilisers such as barley and faba beans certainly enriches the precious “terroir”.  Organic farmers claim that their cognacs produce… Read more

“I am delighted to see that more and more businesses are recognising that education and well-trained staff are the foundations to better customer service and stronger profits,” says the CEO, Wine & Spirit Education Trust (WSET).  The WSTA concur stating that “consumers are increasingly favouring more premium brands”. We have always maintained that spirits education is key to the sale of our luxury brandies.  There is a specific Trade Training page on our website and regular newsletters and Blogs ensure up to date industry news is frequently publicised. Those wishing to go one step further will be interested in the… Read more

Adding Water or Mixers I wrote in my last Technical Topic about adding water to cognac, supposedly to enhance the flavour.  Of course, we discovered that when drinking fine cognac, this is not the case.  However, some people do like to add some form of mixer(s) to their brandy.  For example, sugar and cream are added to change the flavour completely.  In this instance, it is not a good idea to use an expensive cognac.  Cognac is a rich drink and usually has a complexity of different flavours.  This makes the experience of replicating an exact recipe more chance than… Read more

Last year we sold out of the very popular Hermitage Grande Champagne 1966 Cognac.  It is now back in stock, though from a different barrel.  The quality is the same but the flavours and strength differ slightly. Amazing, subtle aromas of pear, mangosteen and hay combine with complex flavours of almond lychee, macademia nuts and pink grapefruit.  This is an unusual but delicious cognac with charm and elegance.

Harvest in The Charente Harvest this year in the Charente region was particularly early.  It started on 10th September when historically, the average date is 23rd September.  According to the BNIC it is expected to be the smallest harvest since 1945 due to various weather conditions, in particular the late frost in May.  They say that the vineyards not damaged by frost can expect 110 to 120 hectolitres per hectare of wine, whereas the frozen vineyard areas will only make 40 to 50 hl/ha – normally, the average is over 100 hl/ha.  Our friends in the region tell us that even though they… Read more

The famous cognac house of Hine has had a colourful past.  After 6 generations of family ownership, the company was sold to the Distillers Company.  Later it was bought by Möet Hennessy and then CL World Brands.  Probably not the future that British-born founder Thomas Hine had intended.  Although Bernard Hine has, since 1963, continued to be involved, the company missed the benefits family ownership brings.  Its recent sale to French family firm, EDV SAS, has therefore been welcomed with open arms.  Returning to family values with recognition of the longevity of the production process, Hine has been able to… Read more

We have just extended our range of Hermitage Cognac 20Cl Gift Presentations.  They can be purchase in box sets of two on the website.  If you cannot see the combination that you require, just phone or email us. with your preference. Many of the finest and rarest cognacs are hardly ever tasted since the prices are often beyond the reach of many cognac devotees.  This new presentation gives more cognac fans the opportunity to enjoy these wonderful old nectars.   Ideal for drinking either on ones own, or with friends. You can choose two 20Cl bottles from the following Hermitage… Read more

We read in the papers that Swedish scientists claim to have found proof that adding water to whisky will make it tastier.  To be fair to Professor Bjorn Karlsson, who led the research, he does say that the balance will depend on the concentration and taste compounds that are characteristic of each whisky.  However, it is also claimed that, similar considerations can be used to optimise the alcohol concentrations of other spirits including gin, rum and brandy.  Drinking cognac with water is certainly a topic for discussion. We are not scientists but we do taste thousands of cognacs and we… Read more

We Have Every Single Year From 1930 – 1994 We specialise in supplying vintage brandies for special occasions.  Cognac, armagnac and calvados originate in France and we select only the very best.  The range has been expanding since we started out more than a quarter of a century ago.  It now spans over a century. Our stocks include a vintage for every single year from 1930 to 1994 – that’s 65 years of birthdays, anniversaries and special occasions which can be marked with something truly special.  Vintage brandies were harvested in the year they were labelled and then aged, untouched… Read more

For the last three centuries cognac has been almost universally recognised as the finest of all the hundreds of spirits distilled from grapes. So why should you choose cognac?  For sheer depth and intensity, fruitiness, subtlety of bouquet, warmth and complexity of flavour and length of time for which the taste lingers on the palate, cognac remains incomparable. The ability to extract so much of the essential flavour from the grape is no accident. It involves possessing the right soil and climate and choosing the right grape varieties.  Appropriate distillation methods must be used.  Then, the inherent quality must be… Read more