Alexandre Gabriel of Cognac Ferrand has set out to recreate the style of Cognac that would have been used by 19th century bartenders. They were not using old rare Cognacs in their drinks but ”three stars” spirits. These were, in the words of Ferrand, ”young enough to be lively and yet darker and richer in flavour, and higher in proof than the VS Cognacs that represent its modern equivalent”.
The clear pale golden dress opens on a burnt, almost creme brûlée nose with roasted coffee and vanilla pods. Freshness is also brought by floral notes.
On the palate, expect something light, buttery with fresh white grape, spicy cedar wood and toasted flavours.
Brillat-Savarin, Roquefort, Aged Comté, Foie Gras
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