Posts in brandy
Interrobang?!

“Cynar got a vegetal earthiness hidden under its dark herbal hood. Artichokes also have the ability to temporarily suspend over our perception of sweetness, so when using Cynar in cocktails, it pays to pair it with sweeter items.

Read More
Pellehaut 1994 Folle Blanche

Folle Blanche is a grape variety grown in Western France. It used to be the most popular grape for Armagnac and Cognac (slightly less extent). However, Folle Blanche is highly susceptible to rot and disease. The late 19th century Phylloxera epidemic wiped out most of it,  since then it has been replaced by Bacco 22-A which is the only hybrid grape allowed by A.O.C.

Read More
Fitte et Laterrade 1979

During my week-long visit to the Armagnac region, one of the unique Armagnac houses we met is Armagnac Fitte et Laterrade.  Vincent Laterrade, the owner of the house, has been a sommelier in his previous life.  He patiently recorded the stocks of Armagnac from very small producers throughout 20 years – talk about the virtue of patience!  Together with the Fitte family, winemaker at the Château de Herrebouc, they distill and age in the small cellar.

Read More
Where to start with Armagnac

In the past year, I have been traveling through some countries where brandy has been the much kept secret such as Peru (Pisco) and Portugal (Aguardiente), I started falling in love with it. This March, I got pretty curious about Armagnac, the oldest brandy in France and also the cousin of the more well known Cognac.

Read More
Exitus Wine in Cocktails

Recently, I had the opportunity to develop a few recipes for Exitus Wine from O’Neil Vintners & Distillers. Exitus Wine is not your typical bottle of red wine on the shelf.  Fermented in American stainless steel and then aged for 3 months in Kentucky bourbon barrels, Exitus is a red wine with a bourbon soul, a bold blend of Cabernet Sauvignon and Zinfandel with aromas of blackberry compote, baking spices and loose-leaf tobacco. This new bourbon barrel aged wine brand tiptoes on the boundary with spirits, which makes it an interesting one to use in cocktails.  

Read More