As stipulated in French Appelation controls, Cognac can only be produced by using, Columbard, Folle Blanche or Ugni Blanc. At courvoisier, grapes are harvested at their peak at summers end.
Courvoisier is one of the few houses that distills 'on the lees' this technique requires leaving the yeast residue, which can round and soften flavours. Distillation takes place 24 hours a day from November to March only.
Once distilled, liquid is aged in handcrafted barrels made from the finest French Oak. All cognac is aged for a minimum of two and a half years.
Six master blenders then take over and blend and further age the liquid to replicate flavours that reflect a 200 year long brand history. Here's their own tasting note for Courvoisier;
Ripe fruits: The chalky soil in Fins Bois delivers a hint of ripened fruits that is its signature aroma.
Spring Flowers: Inhale deeply for the bouquet of spring flowers, which is a hallmark of grapes harvested at their peak from the Fins Bois crus.
Fresh Oakiness: The rich, fresh oak bouquet is controlled throughout the ageing process to make sure it doesn’t dominate the young cognac.
Join us soon and propose a toast with us to one of the most prestegious Cognac's in history....Cheers!
Here's how we have served this quality tipple through out June
35ml Courvoisier V.S.O.P
20ml Fresh coffee,
10ml Coffee liqueur
5ml cacao dark,
5ml sugar syrup
Shake and fine strain into a martini glass.
Garnish with 3 coffee beans / chocolate dusting