10 to 20% of each harvest is aged in new casks for 3 years. It is then transferred into old casks to enhance aromas. They use French oak barrels from the Limousin area or from the Bercée, Gâvre or Reno Valdieu forests. The dampness of the cellars varies – this assists in achieving a more delicate or supple bouquet. Damp cellars render the eaux-de-vie more supple, while dry cellars hone them.
The angels are their 3rd largest consumers in terms of volume.
The equivalent of 10,000 bottles evaporates from their cellars annually. It takes just 1 hour for 1 litre to evaporate from their reserve. Natural evaporation allows their cognac to attain 40% vol. within 50-60 years. Moreover, they regularly introduce distilled water to their eaux-de-vie intended for the younger blends. Consequently, diluted, younger cognacs exude less intense aromas compared to older cognacs that have been concentrated through natural evaporation.
Rich vanilla turns into a deep nuttiness on the palate, intermingled with spicy, peppery notes. A long finish and sweet aromatics are indicative of the age of this beautiful liquid.
Peach, Plum & Apricot.
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