Product description
The main goal of Hermitage Cognac is to search for unique, individual cognacs from niche producers, unknown to a wider group of recipients, but creating exceptional things that can delight more than one enthusiast. Hermitage Cognac offers only the best available cognacs, which thanks to a few families devoted to the art for many years can now enjoy us. We do not offer commercial and repeatable products, only sublime, extremely rare experiences that have waited for years in barrels to see the light of day. Each cognac is carefully selected to ensure only the best in Premier Cru cognacs.
A Word on History - Founder David Baker was introduced to the art of wine tasting over 60 years ago. Meticulously noting and describing the flavours of each wine, he began to seek out wines with more complex flavours and aromas. This is how his passion for cognac emerged, which, thanks to his almost photographic memory for flavours and style, he was able to transform into Hermitage Cognac. Working with the best cognac houses, he is able to find wines that are not only of exceptional quality and style, but also those whose history can be defined by age and vintage, giving us a brief suspension of time in which we can experience the true greatness of Hermitage Cognac.
Cognac Hermitage 1966 Grande Champagne / 43.5% / 0.7l
The Ugni Blanc grapes used to distill this eaux-de-vie grew on the gentle, limestone slopes of the Grande Champagne region, with poor soil ideal for the development of vines. Before distillation, this cognac matured in 350-litre barrels in damp cellars for almost 50 years, which allowed it to develop the full complex, yet subtle aromas of pear, mangosteen and banana, perfectly corresponding with notes of cedar and hay. On the palate, we can continue to enjoy notes of mangosteen, which smoothly pass into flavours of almonds, lychee, macadamia nuts, being finished on the finish with accents of pink grapefruit.
To enjoy this Cognac to its fullest extent, the alcohol content has been very carefully reduced from 50% to an optimal 43.5%.