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What a beauty. Distillerie Vinet Delpech does it again, with yet another fine Cognac to emerge from their fiery pot stills. The Delpech-Fougerat Les Bruleries Modernes “Excéllence” Cognac has been aged for a minimum of 6 years in oak barrels.
Distilled over lees in the traditional Charentais still, it uses grapes from their vineyard spanning over one hundred hectares in the Petite Champagne and Fins Bois.
Expect aromas of toasted almonds, honey and spice, with a deliciously fruity character. The fruitiness develops into a chocolatey, peppery and woody body which will delight the senses.
The amber dress of the liquid within is also magnificent.
The blend of eaux-de-vie is presented in a traditional style bottle with a contemporary label - and is a great choice if you're looking to try a Cognac from this as yet relatively unknown Cognac house. One could argue that these are truly masters distillers.
In fact, their distillation heritage extends all the way back to the fifteenth century, when the first producers would use a Charentais pot still to craft the earliest versions of eaux-de-vie.
Aged for a minimum of 6 years in oak barrels, but the magic also happens in the swans neck pipe of the Charentais pot still. This is where the true aromatic quality of a Cognac develops.
Excellence Cognac can be tasted neat or on ice, as an aperitif or digestif, to appreciate its strong personality.
Cognac Delpech Fougerat has two separate domains in the heart of the Petite Champagne. With a history that can be traced back to 1777, the cognac house produces blends of all ages, and have cognacs in their cellars that date back to the beginning of the 1800s. Using the Folle Blanche, Colombard and Ugni Blanc grapes, Delpech Fougerat, although relatively small in size, is enjoyed by consumers on all continents.
Led by the son of the Vinet-Delpech distillery, Jean-Baptiste, 'Les Brûleries Modernes' is a new collection of liquors to emerge almost 250 years after the family’s origins in the Cognac region.
So why “brûlerie”? The word in French means the “act of burning,” and in fact dates all the way back to the fifteenth century of Cognac production. It was at this time that the distillation process was referred to as “burning” the eaux-de-vie at the heart of Les Brûleries Modernes in traditional Charentais pot stills.
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