We call it dilution in the industry and nearly every cognac needs to have a level of dilution to optimise its qualities.  Some cognacs are superbly smooth and almost too easy to drink whilst others are fiery and aggressive and seem to burn the mouth with every mouthful drunk.  Getting the optimum balance between aggressiveness and flavour is a skill that must be acquired in order to maximise the quality of the cognac. Adding water to cognac is certainly not just a case of pouring water from the tap into a barrel of cognac.  The water must be pure and… Read more

There are between four and five thousand cognac producers in the Charente and Charente Maritime region of France. Only brandy produced here, under strict regulations, is allowed to be called cognac. The world market for cognac is hundreds of millions of bottles but because cognac can only be made once a year, after the grape harvest, the amount that can be sold is limited to how much can be made. The situation is made yet more difficult as even the very youngest cognac has to be aged for 3 years in oak barrels before it can be sold. The big… Read more

Last month I discussed the effect of the natural ageing process on cognac colour but not all cognacs on the shelf have obtained their colour this way.  Some of the big cognac houses try to provide a false maturity to their cognacs by adding a colouring agent.  Most common of these colour additives is caramel and even quite small additions   can make a relatively large difference since its use is usually in relatively young spirit that has only been aged for perhaps 2-3 years. Previously I discussed how different types, sizes and toasting of oak barrels all make a difference… Read more

If you’re visiting south west France this summer then why not take a trip to the Cognac region?  Steeped in history it has lots of beautiful and interesting places to visit and things to do.  Here are our top 5 suggestions: Stroll around the medieval quarter of Cognac.  It is like going back in time as many of the buildings were inhabited by the early cognac merchants. Take a boat trip down the Charente.  The river plays a vital role in the cognac region’s success. Visit a small cognac house.  For a more intimate insight into the cognac production process…. Read more

By the mid-20th century the ‘big two’ cognac houses had become the ‘big four’ with Courvoisier and Remy Martin selling substantial quantities to both the Asian and American markets.  Demand from major cities such as Detroit and Cleveland really helped to boost sales. Remy focused their appeal on cognacs made in the Champagnes but across the board, the growers were not ready for the inevitable surge in demand. Vast new vineyards were planted and as viticulture techniques continued to improve, production levels increased dramatically.  Even so, keeping up with the large volume demand from the big houses was challenging for… Read more

There is always someone in the  cognac industry  trying to come up with a really eye-catching design and the Chapters of Ampersand Et No 1 is certainly that.  Made from Swedish crystal the bottle was designed by Goran Warff of Kosta Boda.  Renowned throughout the world for his crystal art creations, he was joined on the project by Folke Andersson, the brains behind Gronstedts Cognac.  Tiffon Cognac’s Maitre de Chai, Richard Braastad, was the creator of the contents – a blend of some Grande Champagne vintages (presumably not Tiffon’s own as they are based in Fins Bois) with some 1870… Read more

At last some good news for the cognac industry which has been hit hard in recent years.  Rabobank’s Q3 Spirit Report states that the first couple of months of 2015 have been a ‘little more upbeat’.   “Asian markets finally saw a lift because of the Chinese New Year, starting a turnaround from the tough market conditions over the past two years” said a senior analyst.  The positive momentum gained has also impacted on other Asian markets, especially emerging ones such as Vietnam and Malaysia.  New opportunities for cognac sales are springing up in other regions too.  Some sub-Saharan countries are… Read more

Almost 30% of all beer, wine and spirit sales in the UK were bought on line in the first quarter of this year – the highest growth since the end of 2010.  In the wine sector it was reported that global online sales have increased 600% over the last 7 years.  Some countries are already ahead of the curve in terms of customers embracing the buying of wine over the internet. In the UK for example, off-trade sales already account for 11% of the market annually, this is 20% in China and just 4% in the US.  The British public… Read more

Yet another wonderful addition to the Hermitage range, we have just taken receipt of our new 1965 vintage.  Distilled 50 years ago it is perfect for special birthdays, anniversaries or to just enjoy as a special old vintage.  The Hermitage 1965 comes from Réaux, one of the top growing areas of Petite Champagne and has a rich, intense flavour of bitter chocolate, cardamom and roasted almonds.  Although most of the Hermitage collection come from Grande Champagne, this magical, soft cognac from Petite Champagne joins the select few that we offer from this fine region.  Try it for yourself:  

It’s surprising how moods can change with some decent weather. On a recent visit to the Charente region we met with some of our usual colleagues and talked with viniculturists.  All were well pleased with the vine development and weather conditions which have been instrumental in ensuring that so far, this year’s crop could be one of the best. How things have changed, a couple of months ago it was all doom and gloom because of torrential rain and cold weather; fears ran amok that the harvest would be poor! We had a good look at several vineyards and certainly… Read more