A Brief Primer on Cognac


Tomorrow is National Cognac Day, the perfect time to start a short series of cognac reviews here on the blog.  Before we get to said reviews, I thought it wise to preface with a short piece about the French spirit.  Think of this as a Cliff’s Notes version of  “Cognac for Dummies.”

A mysterious aura can sometimes surround the French liquor that might automatically turn people away. When you think of cognac, one of two images probably pops into your head. First is the image of the stuffy old Englishman sitting in a leather chair with a cigar, and second is probably rapper Busta Rhymes and his memorable “Pass the Courvoisier”. Then there’s the lack of age statements on cognac labels. Terms like V.S. and V.S.O.P. are utilized instead.  It can confuse or intimidate people staring at bottles on store shelves.  I hope I can provide a little clarity.

WHAT’S COGNAC?

Cognac is simply a type of brandy.  Where whisky is distilled from grains, brandy is distilled from fermented fruit juice (or wine). In the simplest definition, Cognac is simply a brandy that uses specific grapes grown, fermented and distilled in the Cognac region of France, where the spirit derives its name. So, all Cognac is brandy, but not all brandy is Cognac. Make sense?  

The Cognac region in France features six subregions, or crus: Grande Champagne, Petite Champagne, Borderies, Fins Bois, Bons Bois, and Bois Ordinaire. When I say Champagne, I’m not referring to the Champagne region where everybody’s favorite bubbly comes from. This is different, and the word champagne actually refers to the chalky soil in the region.  

Cognac is distilled from white wine mostly made with the Ugni Blanc grape, though there are about a half dozen other varietals that can be used. The wine is double distilled to produce eau de vis, meaning “water of life.” The eau de vis then matures in French oak casks until blenders decide it’s ready.

SO EXACTLY HOW OLD IS IT?

A Cognac’s age is determined by a specific aging system that lists the minimum age. Typically, Cognacs avoid using a simple age statement because apparently it is difficult to track the ages of casks. This is because as the Angel’s Share claims some spirit as it matures, the barrel can be topped off with more eau de vie.  So another naming system was put in place.  V.S., or Very Special, means the blend is at least two years old. V.S.O.P., or Very Superior Old Pale, has to be at least four years of age. XO means Extra Old, and any bottle of Cognac that carries that designation is at least six years old. However, starting in 2018, the minimum age of XO will be ten years.

Don’t let age skew your thinking. Older is not better.  It’s just different.  Some younger eaux de vie are aged in first, second or third fill casks, letting the “fresher” oak impart some of it’s flavors. Some older eaux de vie are matured in casks that are so old, they basically impart zero oak flavor and are simply neutral containers. Also keep in mind that boisé can be added. Boisé is an additive made by boiling or steeping oak chips in water and reducing it. You end up with a woody, tannic liquid. Cognac blenders are allowed to use very small qualities of boisé to help round out the flavor of a particular blend and make it seem a little older. Syrup made from sugar can also be added in minute quantities (up to 2%) to help sweeten the blend. Finally, like Scotch whisky, caramel coloring may also be added to cognac. 

After reading this last part you might be inclined to turn your nose up at cognac. Don’t. It’s a wonderful spirit that deserves to be explored and savoured.  Over the next several days, I’ll present Cognacs of different ages from different houses, showing how far the flavor spectrum for this French spirit can spread out.

Whistlepig Farmstock Rye Whiskey Review

WhistlePig Distillery’s own distillate has finally hit shelves.  Well, sort of.  The Vermont distillery’s new release, Farmstock, is a blend of rye whiskies from Canada, Indiana, and their own. The breakdown for this release is 49% 5-year-old Canadian rye, 31% 12-year-old Indiana rye, and 20% 1-year-old Vermont rye, which is not a straight rye whiskey because of its age.  Farmstock is bottled at an easily drinkable 86 proof.

Things are looking up For WhistlePig this year.  In addition to finally releasing some of their own whiskey, they were just issued a $25 million line of credit by JPMorgan Chase, providing some much needed monetary assets to help build out and expand their distillery.  

WhistlePig’s 10 year 100 proof rye is fantastic, and my favorite of their lineup.  So, how is this new release?  The nose comes across young-ish with some complexity.  That upfront “green” rye grain is met with hints of candied cherries, caramel, and some vanilla bean.  Taste-wise, sweet and spicy are good general descriptors.  It starts off with sweet caramels and vanilla chews, developing waves of distinctive rye spice alongside a touch of allspice.  There is some red fruit in the background.  The medium finish continues the sweet and spicy vibe while adding a touch of mint.

For my tastes, Farmstock has not quite hit its sweet spot, but the signs are promising.  I didn’t pick up any of the dill note I usually get from Indiana rye whiskies, which is a nice departure for a young, mostly sourced rye.  This is a great preview of what’s to come from WhistlePig, and I can’t wait to taste their first 100% estate distilled rye whiskey.  But for now, WhistlePig Farmstock is just okay.  7/10

Thanks to WhistlePig for the sample.  As always, all thoughts and opinions are my own.

ROCKS Whiskey Chilling Stones Review

You will most likely find me sipping whiskey neat.  I’ll occasionally add a splash of water or, in the case of some cask strength whiskies, a large ice cube.  Both water and ice change the nature of the whiskey, which can make things a bit interesting.  Hell, sometimes I pour two glasses to compare, one with ice/water and one without.

But for those looking for the chill that ice brings without any dilution, whiskey stones may be the solution.  The subject of today’s post are ROCKS Whiskey Stones.  The nice looking granite stones come in six different colors and sit in a wooden presentation tray.  The instructions for use are simple enough.  Rinse them and leave them in the freezer overnight.  I left mine in the freezer for three days.

But, do they work?

They do.  Kind of.

Adding a single stone to my glass cooled the whiskey by a very minute amount.  I could barely tell it was a little chiller.  I had my wife confirm.  The next day I added two stones to my whiskey.  This time things were looking up a bit.  The whiskey was indeed chilled, but not enough to even compare it to adding a single ice cube.  In other words, the stones cooled the whiskey only by a slight amount.  If I wanted cooler whiskey, I would just have to add more stones.

As with ice, the cold stones “took the edge off” the nose and palate without diluting the spirit.  It’s simply another way to drink whiskey, one that some whiskey drinkers might enjoy.  ROCKS  look nicer than standard stones and cost about $26 a set over at Amazon.

Thanks to Quentin at ROCKS for the review sample.  As always, all thoughts and opinions are my own.