Connor H.

Reviews written: 1 (see reviews)

Average Score given: 94

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Dollar for dollar the best Cognac for a smaller budget, 5 stars

Exceptional 94 /100

I can occasionally afford the Frapin Extra, but this has become my go to bottle alongside the De Luze brand, as what you get compared with what you're paying (as in De Luze) is such an incredible value. In fact, this is quite a great Cognac regardless of money. Seems comprised mainly of eaux-de-vie around 18-20 years of age, or at least those are what seem to predominate based on the aromas, flavors, and finishing touches I seem to get from this bottle.

Candied and dried fruits mainly on nose bouquet and palate taste, finishes mainly to (perhaps golden) raisin and spiced or peppered oak with hawthorn and vanilla, ultimately fading to the gran finale of bare Limousin oak at around 20min after last sip, lasting about 10min for a total finish of ~30min+

The process I typically use to consume Cognac:
Use tulip glass or contemporary snifter. A contemporary snifter is preferred as no added water is necessary because of the small surface area and superior narrowing. The pour needs to be less than the widest opening of the base's central dome. Do not use a normal brandy snifter. Wait not quite 15min to first sip.

Rancio means the oxidized and fermented fatty acid esters and tannins and their resulting nutty woody earthy flavor or dried and candied or toasted fruits, flowers, and spices. Frapin's rancio reaches full maturity at 40-50 years (being chalky Grande Champagne soil) and is a wooden cigar box rancio at that age. Hints of the beginnings of that can be found in this bottle, which is mainly comprised of 18-20 year eaux-de-vie.

fruit: dried apricot, dried fig, candied orange, (perhaps stewed) raisin, prune,

nuts: marzipan almond, and hazelnut rancio, white honey, nougat, French almond praline

beans: hints of coffeen chocolate

floral: vanilla and hawthorn

misc and wood: port wine, oak (perhaps peppered)

and perhaps less so:

spices: ginger or peehaps more of a gingerbread that is of light molasses, nutmeg, cinnamon, liqourice

beans: tonka beans

fruits: green apple, orange peel or marmalade

nuts: walnut and leather rancio

floral: various wild flowers

misc and wood: "drying laundry"



Seasonal Cognac aroma wheel analysis:
mainly Automne and some late autumn/early winter and hints of summer and Printemps.

The elixir seems mostly to be of dried Apricot and dried fig, and various candied oranges, with raisin and prune, vanilla and hawthorn, various candied almond confections, hazelnut and walnut with peppered oak rancio, and perhaps ginger spice (or gingerbread made with a light amount of molasses).

Autumn:
early: dried Apricot, candied orange, raisin (rather than muscat grape of older Cognacs),chocolate, green apple
mid: ginger, cinnamon, nutmeg, liqourice, vanilla (more pod than wood since it's younger)
late: cigar box (not as pronounced as in the Frapin Extra due to younger age)


Winter:
early: black pepper (slight hint, perhaps more of a spiced pepper, coriander-esque...unless Im confusing these modified pepper overtones with the ginger undertones), gingerbread coffee,
late: Hazelnut, walnut, prune, tonka pod and bean (slight hints)

Summer:
early: orange, tonka fruit (slight hint)
late: dried fig (perhaps early Automne since dried)

Spring:
mid: Hawthorn
late: almond, maybe jasmine