At Chateau Guynot, the distillation process is a finely tuned operation. Using a 25-hectoliter alambic, the estate produces eau-de-vie with little to no lees, a deliberate choice that ensures a pure, finessed spirit. Approximately 60% of this precious liquid is reserved for the domaine’s own production (which really is quite a significant chunk), while the remainder is supplied to Martell.
In fact, this longstanding partnership has garnered consistent accolades, including the prestigious “Swift de l’Excellence” prize awarded annually to the top 30 suppliers among Martell’s 1,600 growers/distillers. We saw the little award plaques hanging proudly in the tasting room. It really is quite an accomplishment to receive such an award each year since 2017.
Speaking of understated renown of the Cognacs, Aurélien takes particular pride in the culinary acclaim his Cognacs have received. The estate’s Cognacs have found their way onto the menus of the Jules Vernes restaurant on the Eiffel Tower and have been a consistent presence on the celebrated list at Paris’s Tour d’Argent, testaments to their exceptional quality.
In terms of aging, the domaine’s aging process unfolds across a handful of chai: five small chais near the château, with two additional cellars coming in the near future. The main cellar, a dark and damp place that left us cold down to the bone during our visit, boasts a cold, dark, and massively damp environment for Cognac to rest. Perfect! Here, the initial aging is conducted in 25-28 hectoliter oak tanks, before being transferred to very old oak barrels.
The domaine uses virtually no new oak; this deliberate choice necessitates a longer aging period, allowing the Cognac to develop its signature depth and complexity naturally. Again, we can’t state it enough, the main cellar just opposite the tasting room in the courtyard was as fine a place as we have been to to age Cognac. The cellar conditions, notably the dripping damp humidity, were remarkable.
