This remarkable cognac was produced by the House of Gustov. Situated just outside Deronzac, on the road to Carbezieuz, it stands on the Cognacian chalk slopes where the vines can penetrate up to thirty metres. At the time, the estate was about 7 hectares in size but, as was commonplace at the time, only produced about 3000 litres of wine from its Folle Blanche grapes. Once distilled, the ensuing spirit was kept in oak casks in a fairly large cellar with clay floors – ideal for slowly maturing it into fine cognac. Having aged for about 75 years, this cognac was removed from its oak casks and placed into bonbonnes. Very long barrel ageing has created a beautifully balanced cognac, together with an intense chocolate brown / deep scarlet colour and depth of flavours.
The history of Cognac stretches back to the 1600s. Story has it that wine exported from the region to Holland was deemed unsatisfactory. The Dutch had already begun distilling gin, so they began distilling the wine they were receiving, too. As they took notice in France, winemakers then shifted to distillation themselves.
What is Cognac exactly? Cognac is a specific type of brandy produced from distilled white wine. It must be distilled twice, using copper pot stills, and aged in French oak barrels for a minimum of two years.
Cognac’s distillation season lasts from October 1 through March 31, a five-month annual window. For most producers, distillation lasts for even less time, though. It cannot begin until after the grape harvest and the wine production which ensues. Therefore, distillation in earnest does not begin for most until closer to the start of November.