Tasting Notes: Multiplex Fruits, Chocolate, Prunes, Cinnamon
October 1st till March 31st of the following year the cognac is distilled in copper pot stills and heated over an open flame and double distilled. The "heart" is the only part of distillation to be selected into Cognac. The 'maître de chai' will then artfully and with great skill blend the varieties. The 13th century local church's cool, damp cellars is were this young 'eaux-de-vie' will be laid to rest in old mature oak casks. Some of the tannins that evaporate are considered the "Angel's Share"