Posted by Arctic Wolf on December 1, 2014
To produce their VSOP Fine Champagne Cognac, Rémy Martin utilizes eaux-de-vie from only two of the crus in the Cognac appellation, Grande Champagne,and Petite Champagne which are generally recognized at the two premier region within the Cognac appellation. The grape juice from which the cognac is distilled is produced solely from white grapes which have been grown within these two appellations. The spirit is distilled twice upon a copper Charentes Still, and the resulting eaux de vie is aged in new french oak barrels and/or french oak barrels which previously contained Cognac eaux de vie.
The ages of the varies blended cognac in the VSOP Cognac must be (by law) a minimum of four years of age, although to maintain a consistent flavour profile from year to year, it would not be unusual for some of the specific cognac spirits in the blend to be aged for a longer period of time.
Fancy VSOP Cocktail
Here is a link to my full review:
“… As I continue to nose the glass my impression is that this is a much heavier more oak laden VSOP than the other VSOP Cognac spirits I have encountered to this point. The oak aroma is leathery and the fruit smells which dominate are figs, dry apricots, and dark raisins. There is also a bit of baked apple complete with touches of cinnamon and clove and some dark black tarry tobacco spice and treacle as well …”
Contrary to popular opinion, Cognac is a great mixing spirit. As I go through my Christmas Cognac Series I plan to provide a few recipe suggestions along the way. In the case of Rémy Martin VSOP, my suggested cocktail is a Fancy VSOP Cocktail.
Enjoy my review, and stay tuned for more of the 12 Cognacs of Christmas!
Posted in Brandy and Cognac, Cognac Review | Tagged: Cocktails, Cognac, Cognac Review, Fancy, Remy Martin, VSOP | Comments Off on The 12 Cognacs of Christmas #12 (tie) – Rémy Martin VSOP
Posted by Arctic Wolf on May 14, 2013
Adolphe and Edouard-Jean Cointreau first established their distillery in 1849. Although their first success was with a wild cherry liqueur called Guignolet (still available in France); they are more famous for the production of their sweet orange liqueur, Cointreau which was first distilled by Edouard-Jean’s son Edouard. The first bottles of Cointreau were sold in 1875, and by the early 1900′s, sales had reached 800,000 bottles per year. The brand is now owned by Rémy Martin, with annual estimated sales of 13 million bottles, world-wide.
According to the Cointreau website, this orange liqueur is produced according to a secret recipe which includes sun-dried orange peels, alcohol, sugar and water. It is bottled at 40 % alcohol by volume.
You may click on the following excerpt to read my review of this iconic orange liqueur.
“… The nose is very nice with a clear orange notes radiating from the glass into the breezes. I catch wiffs of both fresh-cut Valencia oranges, and what smells to me like the peel of both Mandarin and Curacao oranges. I also note a distinct impression of lemon drop candies wandering through those clear orange notes …”
A few years ago, I designed a bar drink for Old Parr Superior Whisky, which uses Cointreau in conjunction with lime juice and Orange and Mango Soda. The cocktail called, the Scottish Tumbler, has been included at the end of the review for your enjoyment!
Cheers Everyone, and please remember to enjoy your cocktails in a responsible manner!
Posted in Cocktails & Recipes, Liqueur, Liqueur Review, Orange Liqueur | Tagged: Cocktails, Cointreau, Liqueur Review, Old Parr Whisky, Orange Liqueur, Remy Martin | Comments Off on Review: Cointreau