An award-winning XO Cognac made by Jean-Jacques Trijol
Maison Trijol’s fine Cognac is a superior blend of mostly Ugni Blanc grapes, and supreme savoir-faire. The Maxime Trijol XO Cognac has been aged for at least 10 years in Limousin barrels on the Trijol 30 hectare estate. It is a blend of eaux-de-vie of varying ages, and they often age their Cognacs much longer than the minimum required for a typical XO. To this day, the family continues to oversee each step and it’s thanks to this intimate relationship between maker and métier that the house delivers an XO Cognac imbued with fine floral notes.
To create the Trijol XO Cognac, Ugni Blanc grapes are crushed and pressed between September and October, and juices fermented without sulfur dioxide. The wine is then kept upon the lees, and according to 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 French oak barrels.
Maxime Trijol XO Awards
- Gold medal at the 1st Tasting in Cologne of the best French wines & spirits for Germany 2014
- Gold medal at the 5th Miami Challenge of the best French spirits for the USA 2015
- Gold medal at the 6th challenge of the best French spirits for Asia 2016
- Silver medal Wine and Spirits Wholesalers of America 2016
- New York International Spirits Competition 2016 Cognac Producer of the Year
- Double Gold winner New York International Spirits Competition 2017
- Gold Medal, San Francisco World Spirit Competition 2018
Maxime Trijol XO Serving Suggestions
The Maxime Trijol XO Cognac is to be enjoyed neat at 20 to 25°C (70° to 80°F).
Bottled at 40% ABV, it arrives in a voluptuous tear-drop shaped decanter with a golden stopper.
About Maxime Trijol Cognac
With a history dating back to the mid-1800s, cognac Maxime Trijol not only produces eaux-de-vie from its own vineyards, but also purchases wine from other producers as well to be able to distil higher quantities. Five generations of family have kept the traditional methods of cognac production alive and well, and today they oversee every part of the cognac production. Because the estate purchases other distillers’ wine, they are able to produce a wide range of cognacs from a variety of growing areas in the Cognac region.
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