Nothing touches complexity and perfection in a glass like cognac.A well aged and well made cognac is complex, deep and thought provoking. It evolves over time in the glass and produces maximum enjoyment to the drinker who ultimately shows off their good taste by simply sipping the beverage. Last night’s event at Cafe Des Amis proved this to be true.
10 different cognacs from three producers with appetizers Remy Martin, Pierre Ferrand and Courvoisier brought samples and talked up their products as guests mingled, my girlfriend took pictures and trays of appetizers and cocktails were passed around.
Now we’ll break down the tasting notes
From Remy: The Louis XIII – starts off with golden orange hues and a nose that begins with spice but under a refined character of cognac. Then the first sip is liquid honey, heating the tongue slightly. Floral notes are detected. A second sip reveals honeysuckle, peach-like flavors and vanilla from French oak.The third and final sip reveals more pronounced oak and caramel flavors with a nice, long finish.
1738 – A more medium bodied offering with significant oak and caramel on the palate.
1989 – A charming offering from Remy with more floral notes. Smooth and long finish, the heat blends into a nice bit of spice.
Remy XO – The Standard nightcap for many. Full flavored with just enough weight in the mouth to accompany the evening pipe or last cigar of the day, or finish out a nice meal. The balance of this cognac is astounding at the price point.
Next up: Peirre Ferrand offerings
Pierre Ferrand is 1er Cru Grand Champagne and are an exceptional offering. Four blends tried.
The 10 year – a well rounded offering with nuances of oak and floral notes that developed into spices over the course of the glass. Slight heat from the alcohol marries with refined smoothness for a unique taste.
The 20 year – A little more rustic as though the cognac blend needed something. Yet it was spicy, nutmeg or clove complimented the finish.
The 30 year – A more mature blend with heavier notes of vanilla and terroir. Particular impressions included limestone and chalk, to speak of the land in which the grapes were harvested. A smooth finish and medium to full mouthfeel end this blend well.
The 45 year – an exceptional offering with much more pronounced chalk and limestone though the French oak shines through with ease. Burnt Orange scents tickle the nose and palate. A pleasing, long lasting finish.
Lastly, we come to Courvoisier:
XO – not nearly as refined as the Remy XO but more rustic. Dirt and land come across form this blend.
12 year – A good bargain cognac with less refined heat and a sharp bite at the end.
21 year – Candied fruits stand out amongst the developing flavors of this blend. I’d buy a bottle and let it rest, honestly
Pictures to come soon! And a Radio Dentata interview or two to follow!