It is rare to find a cognac that has aged for this long in oak barrels. Long ageing is a sign of maturity as it allows the alcohol to react with the wood tannins and esters providing a much sought after condition known as “rancio” a type of madeiraisation or enrichening of the cognac.
|Aroma||There is a rich but musty aroma with mushrooms, leather and roasted walnuts|
|Ageing||In oak casks in damp cellars near Juillac la Coq in Grande Champagne. Cognacs from this area are greatly sought after|
|Distillation||This was distilled in wood fired stills that were around 15hectolitre size. The distillation probably took place around 1915 - 1920|
|Flavour||Intense mushroom, roasted nut and a range of other flavours including dry spice, leather, tobacco and oaky qualities|
|Grape Variety||Ugni Blanc|
|Reduction and Strength||This cognac is at natural strength and has been allowed to reduce naturally without any external help|
|Viticulture||This is made in some of the finest areas of the top cru, Grande Champagne|