Cognac is now mainly drunk at the end of a meal, as a ‘digestif’. However, in the 19th century, when the art of the classic cocktail was at its peak, good cognac was a popular cocktail ingredient. In those days, cognac was consumed on a more everyday basi
Developed by Alexandre Gabriel, president of Cognac Ferrand, Christian Guérin, the cellar master, and David Wondich, a cocktails and American spirits historian, and after numerous tastings of the few surviving three star cognacs from the early 19th century
RÉSULTATS DE TEST
Couleur: beau blé doré, paille foncée.
Saveur: notes de raisins mûrs ornés de fleurs juteuses, de prairie, de fleurs d'acacia et une touche de cèdre.
Saveur: fruitée et pleine de miel, épices finales.
PRODUCTEUR: Pierre Ferrand.