Navarre Cognac
You could consider Jacky Navarre, fourth generation distiller of Cognac Navarre, to be one of the last remaining “purists” of his kind. Distilling from the eleven-acre estate in Gondeville of the Grande Champagne, he hand-harvests his fruit - a true artisanal method that is nowadays rare to find. This ancient Cognac house crafts truly traditional Cognac, with an average of 40-50 years for one blend alone. Amazingly, the Cognacs that emerge from this house have no water added - the barrels are oxidized over a long period by the humidity of the cellar alone. The result is a Cognac of unrivaled quality, aroma and depth. His rule is simple - “let nature do most of the work” and the rest will come.
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Cognac Navarre is considered one of the last remaining ‘purist’ producers. The Cognac House was established in 1811, but the Navarre family had been producing Cognacs as far back as the 18th century. Maison Navarre is located in the Grande Champagne region and is today run by fourth-generation distiller, Jacky Navarre, who still uses the traditional methods of production that were employed by his ancestors.
Jacky Navarre is somewhat of a magician distiller. He distills on the lees in his 30 hectoliter Charentais pot still, adding no sugar, no boisé (concentrated wood chips), caramel coloring nor water. Yes, he allows his Cognacs to reach 45% proof by natural evaporation alone. There is nothing else like it on the market.
His estate in the Grande Champagne grows primarily Ugni Blanc grapes, and some of his brandies reach up to 50 years in age. He also grows 6% of Folle Blanche (for his own research purposes), 6% of Colombard, 32 acres of Merlot and 23 acres of Cabernet Franc.
The Cognac Navarre line is limited to just a few outstanding products, which makes sense when you understand the extensive time and skill that goes into each one. Jacky Navarre hand-harvests his grapes, and distills on the lees in his 30 hectoliter Charentais pot still, adding no sugar, boisé, caramel coloring, or water. Jacky allows his Cognacs to reach 45% proof solely through natural evaporation, a time-consuming process but one that produces Cognacs of unrivaled quality, aroma, and depth. Over the coming weeks of October, you will be able to find Jacky in his vineyard picking the grapes for his future eaux-de-vie.
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