Blend of matured Grande and Petite Champagnes at their peak.
Delicate and subtle cigar box bouquet, full-bodied and mellow, tender and stylish with a long-lingering fine memory.
Sandalwood: Born of the contact between cognac and barrel during ageing.
Mushroom: This aroma can be traced back to the humid conditions in our carefully monitored earth-floored warehouses, where the cognac ages.
Dried Apricot: Hailing from the distillation on the lees, this labor-intensive process produces a diverse array of sublime aromas and flavours.
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Member Cocktail Recipes
Best Ranked Cocktail Recipe
- 50 ml Cognac
- 10 ml Absinthe
- 1 Sugar Cube
- 2 dash Peychaud's Bitters
- Lemon Twist (Garnish)
Rinse a chilled old-fashioned glass with the absinthe.
Add crushed ice and set it to the side.
Stir the remaining ingredients over ice in a glass or shaker and set that aside too.
Discard both the ice and any excess absinthe from the old-fashioned glass.
Fill it with cubed ice.
Strain the drink contents into the glass.
Garnish with a lemon twist.