Sip & Savor Cognac Club: Quarterly Cognac (1 Cognac & 3 samples) , Exclusive Tastings & Releases Starting from $99
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To create the Maxime Trijol VSOP Supérieur Cognac, Ugni Blanc grapes are crushed and pressed between September and October, the juices fermented without sulfur dioxide and then kept upon the lees. In accordance with AOC Cognac rules, from March 31st onwards the wine process is transformed into Cognac over double distillation. The Charente method is preferred, which consists of double heating in the traditional pot still. It is then matured in Limousin oak casks for a minimum of four years; however, Maxime Trijol Cognacs are all crafted from a blend of different years as their strategy is to age their eaux-de-vie much longer than what is required by law.
The Trijol family first settled as winegrowers in the town of St Martial Sur Né, in the heart of the Cognac region, and their history as distillers date back to 1859 when the family installed their first copper still. Initially focused on small-scale production, it wasn’t until 1962 that then-owner Maxime Trijol was recognized as a professional distiller. His son Jean-Jacques took over ten years later as the sixth generation to run the company; he is still in charge today, helped by his two daughters Pauline and Anne-Sophie.
This independent family firm has gone from strength to strength over the last 150 years - with twenty-two 2,500-liter charentais pot stills, they are one of the largest distillers of Cognac today. In recent times the House of Maxime Trijol has concentrated on expanding their own range of Cognac, building a worldwide reputation for quality and exquisite taste. To this day, the family continues to oversee each step of the production process and it’s thanks to this intimate relationship between maker and métier that the House of Maxime Trijol can deliver this VSOP Cognac imbued with its complex bouquet and wonderfully balanced palate.
The delicately shaped bottle features a unique profile and rounded curves, offset by the producer’s signature deep red label and foil. It arrives in a matching presentation box.
Fine blends like this deserve attention: pour gently into a tulip glass and let it rest for 30 seconds before taking a sip. To allow the aromas to open up further, a small dash of mineral water could be added. Best enjoyed at 20 to 25°C.
Z historią sięgającą połowy XIX wieku, dom Maxime Trijol położony w samym sercu słynnego regionu Cognac szczyci się nagradzanymi koniakami, które są sprzedawane na całym świecie w 50 różnych krajach. W Maxime Trijol ponad pięć pokoleń rodziny Trijol pozostało wiernych tradycyjnym metodom produkcji koniaku, które obejmują nadzorowanie każdego aspektu procesu produkcji koniaku. Dążenie do doskonałości jest głęboko zakorzenione w historii i wartościach tej rodziny ekspertów w dziedzinie koniaku, co oznacza, że należy oczekiwać wysokiej jakości produktów Maxime Trijol Cognac.
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