We know how popular brandy is in North America by the number of Americans who visit our site. Last year the value of cognac sales to the USA grew by over 5% whilst in some countries, cognac imports fell. Particularly popular are our vintages where the year of distillation is printed on the label. They make unique and thoughtful gifts to celebrate anniversaries or birthdays. As you ponder over presents for your American friends this Christmas, try adding some of our cognacs and armagnacs to your list – no one will be disappointed. It takes just 7 days to deliver… Read more

I am not too sure that I should be writing about age as I have just had a rather significant birthday but I wanted to answer some of the questions that regularly come up about a cognac’s age. Many people ask me “what is the age of my VSOP or XO cognac” and the answer is that unless it is stated on the bottle, I simply do not know.  I can tell you what the minimum age should be – a VSOP must be at least 4 years old and an XO, a minimum of 6 years old.  However, these products… Read more

Cognac is The King of all Spirits and Hermitage Grande Champagne Cognacs sit with the greatest of all. They are not multi-blended brandies with generic XO descriptions, they are single estate cognacs aged in oak with age statements.  Moreover, they come from the top cru, Grande Champagne, where only the very finest cognacs are made. They are the ultimate reward – is there a better way to reward your staff, valued customers or perhaps even yourself this Christmas? These are magical cognacs that have won numerous awards.  They have individual tastes, they are easy to drink, not aggressive but smooth and welcoming… Read more

For the Apple Topping 1 tablespoon unsalted butter & 1/2 cup sugar 3 apples peeled, cored & cut into 1/2 ”  wedges 1/4 cup Cognac For the Crumb Topping 1 3/4 cups plain flour 1/2 cup granulated sugar & 1/3 cup dark-brown sugar 1 1/2 teaspoons ground cinnamon & 1/4 teaspoon coarse salt 1/2 cup unsalted butter, melted For the Cake 1 cup plain flour 1/2 teaspoon baking powder & 1/2 teaspoon baking soda 1/4 teaspoon coarse salt 6 tablespoons unsalted butter, room temperature 1/2 cup granulated sugar & 1/3 cup creme fraiche 1 large egg & 1 large egg yolk 1 tablespoon… Read more

A very grown up version of a classic winter pudding accompaniment by Martha Stewart: Ingredients: 9 large egg yolks,  3/4 cup sugar,  4 1/2 tablespoons plain flour, 3 cups milk,  3/4 teaspoon pure vanilla extract, 3 tablespoons Cognac Method: Combine yolks and sugar in the bowl of an electric mixer. Beat on medium high until mixture is pale yellow and thick, 2 to 3 minutes. Reduce speed; add flour, and beat to combine. Meanwhile, bring milk to a boil in a medium saucepan. Slowly pour half the milk into egg mixture; beat until smooth. Pour mixture back into saucepan; set over medium heat. Whisk until… Read more

There are three appellations for Calvados which is governed by appellation contrôlée regulations.  These regulations require that the terroir is defined and the procedures in production, such as pressing, fermentation, distillation, and ageing are regulated.  The apples and pears are defined cider varieties and a minimum of two years aging in oak barrels is required.  Usually, single-column distillation is used. The AOC Calvados Pays d’Auge area is limited to the east end of the département of Calvados and a few adjoining districts.  Here there is extensive quality control.  A minimum of six weeks of fermentation of the cider is required and double distillation… Read more

The brandy balloon glass is certainly an attractive and traditional way to drink cognac and it is probably the image we most associate with it. However, it is far from ideal because the surface area of the cognac in the glass is too large thereby allowing too much spirit to escape from the drink.  This spirit remains in the glass and blinds the aroma of the cognac. The best glass to use is a smallish tulip shaped one.  It should be filled to about a third full and then rotated gently so that the cognac comes into contact with the… Read more

The aroma of luxury cognac is, without doubt, part of its appeal but why is it so significant? Scientists from the Technische Universitat Munchen and the German Research Centre for Food Chemistry have found that food smells have 230 key aromas (or odourants).  The molecules that make up the odour of specific food stuffs comprise a group of between 3 and 40 odourants and it is the combination of these that mean we can instantly recognize a foodstuff by its smell before we see or taste it. The smell of butter, for instance, is created by 3 key molecules, strawberries… Read more

The Phylloxera outbreak in 1872 was, in hindsight, the best thing which could have happened to the growers and viniculturists in the Charente. Instead of just producing cognacs for blending, they had to start thinking about what their customers wanted.  At the turn of the 20th century the plague had left many of the growers in a desperate state.  Some of the more financially better off and larger merchants were therefore able to buy land at knock down prices; around one tenth of 19th century values.  Cheap land meant that the vineyards could be replanted with the specially imported American… Read more

Only 150 crystal decanters of L’Esprit de Tiffon have been made using cognacs from the private cellar of Sverre Braastad (1879-1979).  He took over management of the Tiffon Cognac house after marrying the producer’s daughter, Edith Rousseau, in 1913.  L’Esprit de Tiffon is unique because it has been blended entirely from pre-phylloxera cognacs with the oldest dating back to 1805. The flavour is also unique because the grape variety used in the pre-phylloxera era was mainly Folle and Brastaad’s cognacs were from the Fins Bois cru.  L’Esprit de Tiffon was created specifically for a Polish company specialising in gifts for… Read more