vinepair: Tequila Isn’t the Only Spirit to Use Additives. Why Aren’t We Talking About the Others?

WORDS:SUSANNAH SKIVER BARTON

Spirits additives have been in the news a lot lately, almost solely in relation to tequila. A clash between the independently run Additive Free Alliance and the Consejo Regulador del Tequila (CRT), tequila’s regulatory body, has chilled the growing movement for transparency in the category, and currently, per the CRT, no brands may legally discuss use or non-use of additives — which are legal — on their packaging or in their marketing. The stalemate seems likely to continue without a satisfying resolution unless and until the regulator and the industry can reach a compromise.

Meanwhile, many other spirits use additives, too, almost always without explicit disclosure: Cognac, rum, Scotch, and many more. Sometimes they employ caramel coloring to make a brand appear consistent from batch to batch, or to give the impression of greater cask influence. They may add sugar to sweeten a spirit or impart a rounder, more pleasing mouthfeel. Other additives can mimic the impact of prolonged oak aging, or layer on flavors to simulate more complexity.

The conflict in tequila has cast the issue of additives in black-and-white terms. For many spirits enthusiasts, additives are seen as deceptive, a way to cheat the natural processes at play in fermentation, distillation, and maturation. But that binary framework isn’t the only way of understanding the issue.

“Additives are not necessarily bad,” says Nicolas Palazzi, founder of PM Spirits, which imports tequila, rum, Cognac, and other spirits. “Yes, most of the time the product is subpar and therefore to make it more palatable … you need to put makeup on it.” But, he explains, there are other examples when using additives “makes a better product.” The key difference, Palazzi says, is “the way they’re used and why they’re used.”

Examining the legacy and tradition of additives across the spirits world can shed some light on the debate, even as it remains largely unsettled. The core issues at play — transparency and consumer choice — aren’t going away. And potential solutions could take a number of forms.

Whiskey’s History of Additives

Additive use in spirits was historically quite common. In the 19th-century United States, rectifiers added everything from prune juice to turpentine to their “whiskey” — often badly made or unaged spirit — to make it appear older or taste better. The practice directly led to the passage of the Bottled-in-Bond Act of 1897, which set the first standards for truth in labeling and made it clear to consumers that the whiskey in the bottle was unadulterated. Today, bourbon and other straight whiskeys are not allowed to contain any additives. Non-straight whiskeys and blends, including blends of straight whiskeys, may include up to 2.5 percent allowed coloring and flavoring materials without disclosure.

These are settled questions of law, and for the most part, whiskey drinkers aren’t clamoring for more information from brands — although there was a period, circa 2014–2015, when added flavoring in Templeton Rye became a flashpoint for what was then a new conversation about transparency in whiskey. A commentator named Steve Ury wrote a blog post at the time digging into whether ryes that did not include a “straight” designation might include added flavor. The exercise is still valid a decade, and many dozens of other brands, later, but doesn’t seem to stir up much conversation currently.

The additive that many drinkers do want to know about is caramel coloring, which is widely permitted outside straight American whiskey, including in heavily regulated categories like Scotch. It’s almost a guarantee that every blended Scotch, Irish, and Canadian whisky includes caramel for consistent color, as do many single malts and premium offerings, but there’s no requirement for disclosure. Still, some brands now tout “no added color” as part of their labeling and marketing — often alongside “non-chill filtered,” a Bat Signal for whiskey connoisseurs who believe the common practice has a negative impact on a whiskey’s flavor.

The Wide World of Rum Additives

Rum can contain caramel coloring, too, and often many other additives, though it is not a total free-for-all everywhere. Several rums are made under the rules of an established geographical indication (GI), including Jamaican, Cuban, and Demerara rums, as well as rhum agricole. GI-regulated rums typically eschew most additives, with the exceptions of caramel coloring — which is broadly permitted — and sugar, which several GIs allow. A major exception is the GI for Venezuelan rum, which allows “caramel, fresh or dry fruit macerations, bark, maceration of oak chips, and other approved substances.”

“If a brand puts that level of transparency and disclosure out there and the enthusiasts like it, they’re going to tell their friends. [They may be] half a percentage of your business, but they’re the ones talking to bartenders and bar managers.”

Beyond GI regulations, rum producers only have to work within the constraints of their permitting authority and those of the places they export to, which broadly means additives of all kinds may be used. Sugar is perhaps most common, not only because there’s historical precedent for it in many rum traditions, but because it’s widely favored by consumer palates.

“They’ve been [adding sugar] for hundreds of years,” says Matt Pietrek, rum expert and author of several books, including “Modern Caribbean Rum.” “Not in any attempt to deceive people; it’s more like, this tastes good and people like it.”

Palazzi agrees. “Most of the rums that people like are sweet, because they’re sweetened,” he says. “A lot of people feel that if the rum is dry there’s something wrong with it.”

Though Pietrek notes that he prefers dry, additive-free rums, he’s in favor of letting each producer make the rum they want. And he’d love to see producers across the rum world adopt some kind of transparency measure, like nutritional labeling, to give consumers more information about what’s in the spirit.

“Consumers can vote with their dollars,” he says, pointing out how Planteray includes a host of detailed information on the label, including how much dosage (added sugar) it includes. “Great! Literally any producer can do this.”

A Legacy in Cognac

For Cognac, in addition to caramel coloring, there’s a long tradition of adding both sugar and a substance called boisé, sometimes described as oak extract. All three additives may be aged before being blended with the spirit, though they aren’t necessarily. The use of boisé dates back to at least the 19th century and is rooted in what Amy Pasquet, one half of the husband-and-wife team at Cognac Pasquet, describes as a “waste-not, want-not” mentality. After distilling the spirit, wood chips left over from coopering were put into the still with water, their tannins serving to strip the interior of gunk. That liquid, rich with woody flavors, was then used to proof down the aged Cognac.

“Instead of saying we don’t add anything, we say everything is natural. Whiskey people really want that on the label.”

Nowadays, most boisé is produced commercially rather than in-house, and it’s likely widely employed in the leading houses. Many experts say boisé is not just an imitation of maturation. Ury, who shifted his attention from whiskey to brandy many years ago and now runs the Facebook group Serious Brandy, notes that it “may well be responsible for a lot of the rancio notes that people favor in Cognac.”

Although there are several independent, small Cognac houses — like Pasquet — that don’t use boisé or other additives, the substance’s longstanding legacy is respected by many connoisseurs like Ury. “It’s not as if [brands using boisé] are scam artists or something — it’s just a different way of doing things,” he says.

The rise in openly additive-free Cognac is relatively recent, spurred by whiskey enthusiasts migrating their attention to French brandy. Though it once made its own boisé, Pasquet stopped using additives in 2011; labels now state that the Cognac is hand-bottled, non-chill filtered, non-dosed, and natural color. “Instead of saying we don’t add anything, we say everything is natural,” Pasquet explains, noting that the brand’s German importer encouraged the labeling disclosure. “Whiskey people really want that on the label.”

Pasquet and its ilk represent a tiny fraction of overall Cognac volumes, but consumers’ desire for more information has penetrated even the big houses. A cohort of industry players that includes the likes of Hennessy, Rémy Martin, and Martell have agreed to voluntarily disclose ingredients, excluding boisé, on their labels or via QR code going forward. (VinePair reached out to the Bureau National Interprofessionnel du Cognac, the industry’s trade group, for clarification on why boisé is not included but has not received a response.)

How Many People Really Care, Though?

In spite of the furor of the additive debate among spirits enthusiasts, the issue isn’t even on the radar for the vast majority of consumers. “The people who really care are going to look for transparency and how the product is made and whether there are additives,” says Palazzi. “But there’s a lot of people who couldn’t care less.”

The average Hennessy VS drinker isn’t checking the label to see if there’s added sugar. Captain Morgan fans, if they stop to think about it, would likely accept without hesitation that the rum is full of flavoring. Only the hobbyists, those who self-identify as geeks, are concerned about whether their whiskey or brandy or rum has caramel coloring.

But although this group is a small minority, it’s often quite vocal — and usually willing to spend more on a bottle than the casual drinker. To a brand looking to cultivate that kind of engaged customer, playing up additive-free status can be a savvy marketing move.

“If a brand puts that level of transparency and disclosure out there and the enthusiasts like it, they’re going to tell their friends,” Pietrek says. “[They may be] half a percentage of your business, but they’re the ones talking to bartenders and bar managers. If you give them what they want, they will be your de facto brand ambassadors.”

And eventually, the movement that starts among the geeks can ripple outward. “Twenty-five years ago, no one cared about caramel in Scotch — that wasn’t a thing,” Ury says. Then enthusiasts started questioning the practice. “It was consumer-driven and you started seeing bottles saying ‘no coloring added,’” he says.

So even though the issue is moot for the majority of consumers, spirits brands still have to address it if they care about their most engaged fans. The conversation ultimately boils down to the broader issue of transparency, which has driven much of the consumer conversation in food and drink in the past few decades. People want to know what they’re putting in their bodies, and when brands don’t disclose that, mistrust can grow.

Piecemeal efforts from individual brands can be a workable approach, if they’re allowed to share information openly — something every category can currently do except for tequila. Potentially more effective are industry-wide moves like the one taking shape in Cognac. But the biggest game-changer would be mandated reporting from regulatory authorities like the Alcohol and Tobacco Tax and Trade Bureau (TTB).

The agency is currently considering a proposal to add certain nutrition facts to alcoholic beverages, similar to those found on food, including major allergens and calories per serving. But it stops short of requiring an actual ingredients list, and any public rollout is likely years away, if it ever occurs at all. For now, consumers looking for full transparency about a given spirit are largely at the mercy of individual brands. Those that talk openly about ingredients like additives serve as an example to others.

“I would love to see more transparency in Cognac,” Pasquet says. “We work for that day and night.”

Vinepair: Boutique Cognac Producers Are Betting on Transparency and Innovation to Shake Up the Status Quo

There’s no dichotomy in spirits like Cognac. With a history dating back hundreds of years, the famed French brandy is led by gigantic legacy brands owned by multinational conglomerates. These companies source most of their eau-de-vie from thousands of growers within the Cognac AOC, maturing and eventually blending it into a portfolio of products that start with entry-level V.S. and often extend to limited-edition Hors d’Age (“beyond age”) offerings that can run thousands of dollars a bottle.

Almost all discussion of the category is driven by these leading houses, which tightly control the information they share and work closely with Cognac’s trade group, the BNIC (Bureau National Interprofessionnel du Cognac). Yet they’re curiously reticent about speaking to the press; of four major brands that were approached for this story, only one, Courvoisier, was willing to make someone available for an interview. Nicolas Palazzi, owner of PM Spirits, which imports boutique brand Frapin Cognac among others, calls the industry a “black box” of secrecy.

“There has been a lack of information and a lack of transparency from Cognac in general because it’s easier for business,” he says, explaining that baked-in ambiguity — part of the regulations governing Cognac production — allows blenders to incorporate a variety of liquids into their products without disclosing their ages, or if they use additives. “The less things are transparent, the more a brand can play around to meet the demand. There’s a reason why there’s no vintages on bottles—why no one tells you [the age].”

Though they dominate sales, the big houses aren’t the only players in Cognac. There are also estate distilleries, small-scale négoçiants (independent bottlers), and growers who hold back some of their distillate to sell under their own name. The volumes they produce are but a drop in the barrel, and many operate under the same veil of silence as the rest of the industry — no doubt because they rely on the success of the leaders to buoy the region’s fortunes as well as their own.

But the little guys are becoming an increasingly important factor in the equation of U.S. market sales. The spirits boom of the last two decades has yielded a crop of knowledgeable consumers who are curious, engaged, and on the lookout for unique products. They’re asking questions, demanding transparency, and searching for what’s authentic. Is the Cognac industry prepared to give them what they want?

The New Cognac Consumer

Cognac has been on a tear in the U.S. market over the past two decades, selling 9.28 million cases in 2022, compared to 4.15 million in 2012, and just 3.7 million in 2002, according to the BNIC. The bulk of that growth has come from a handful of brands: Hennessy, Rémy Martin, Courvoisier, Martell, and, more recently, D’Ussé. Luxury positioning, sophisticated marketing, and celebrity affiliations have contributed to this runaway success, as has the sheer volume that these big companies are able to execute as demand ramps up.

Alongside this growth has been an expanding base of engaged, curious consumers. “Knowledge [about Cognac] is much more democratized, distributed — all over the internet,” says Max von Olfers, co-founder of cognac-expert.com, an e-commerce site dedicated to brandy. When he and his sister, Sophie, started the website in 2009, “the big trend was what we would call ‘influencer Cognac’”—brands with celebrity partnerships, like Ludacris with Conjure Cognac or Jay-Z with D’Ussé. “Today’s trends were very far away — not even visible,” Olfers says, mentioning vintages, high proof, organic production methods, and single barrels as some of the buzziest topics his customers are now seeking out and discussing. “This connoisseur-ization of the Cognac world is really what changed in recent years.”

The trend was already underway when the pandemic began in March 2020. For the first few months, spirits purchase patterns tended to favor more established brands as people sought familiarity. But eventually consumers adjusted to virtual tastings and online shopping, and were back to exploring new-to-them brands and products. “Consumers were way more open-minded to spending money on new items in 2020 and 2021, and we definitely benefited from that,” says Guillaume Lamy, managing director for the U.S. arm of Ferrand Cognac, a brand whose releases, which include unique cask finishes and other atypical characteristics, tend to showcase an outsize level of creativity for the category.

During the early days of the pandemic, when people were reluctant to shop in person, retailers like Baytowne Wine & Spirits, in the Rochester suburb of Webster, N.Y., turned to the phone and social media to walk customers through their options. General manager James Pellingra says that the “new normal” allowed him and his staff to highlight the boutique and artisanal offerings the store stocks. “Because we were able to communicate in such a detailed way … you see some of the smaller producers that are extremely historic in the European market start to take over a little bit in the American market,” Pellingra says, citing Fanny Fougerat and Jacky Navarre as two top sellers.

The process was accelerated when Hennessy, which is far and away the largest Cognac brand in the world, fell victim to supply chain trouble and began to temporarily disappear from shelves. Pellingra says that at first Hennessy customers switched to D’Ussé; then, when D’Ussé began experiencing out-of-stocks, they looked to the store’s artisanal offerings.

It was a lucky break for the little guys. “We were able to fill the shelves of some retailers who were used to having the big four or five Cognacs but were not able to get them,” says Christine Cooney, co-owner of Massachusetts-based Heavenly Spirits, which brings in several small Cognac brands including Monnet and Jean Fillioux. “Sometimes the hardest part of us selling smaller producers is to get on the shelf.”

And now that they’re there, Cooney says, her brands are selling well enough to maintain their spot. “They usually stay on the shelf because once people discover how good our small producers are, then the product is being reordered.”

The Push for Transparency

The reasons for this sustained success aren’t hard to spot. Boutique Cognac brands are high quality and, for marques above VSOP, they’re often priced competitively, if not well below mainstream offerings. Plus, they’re willing to share information that the big guys tend to keep under wraps. “I’ve found the littler producers are more open to talking about process,” says David Othenin-Girard, spirits buyer at California retailer K&L Wine Merchants, whose Cognac selection focuses on small-production brands such as Dudognon and Jean Grosperrin. The small brands that Cooney represents often participate in video tastings; education, she says, is a keystone of the company’s strategy.

Though most people drinking Cognac are still seeking the mainstream brands, Baytowne’s Pellingra says that the value proposition of smaller producers is a big draw for retailers. Plus, he adds, “They’re more transparent about where their fruit comes from, the process in which they’re distilling, how they’re aging, rather than some of the bigger brands where everything is kept secret.” That’s a big win with customers. “We want to know where our product comes from, how it’s made, and how it gets to us,” Pellingra says.

Much of that desire for transparency is being driven by whiskey drinkers who are exploring Cognac for the first time, and bringing their expectations and biases with them. Olfers, while including rum drinkers as well, calls them a “new wave,” adding: “This group is a small but very loud group. They are mixing up the Cognac world.” He sees their influence in the growing cadre of private bottlers offering unique barrels and bottlings.

“The story has gotten out: The big houses source from hundreds of growers and producers,” says writer Jason Wilson, who covers Cognac regularly in his newsletter “Everyday Drinking.” “But you’re starting to hear this story that the smaller producers keep a few of the very best barrels for themselves over the years, and now you have these smaller négoçiants that are going out and sourcing barrels from these old-timers,” he says. “That’s what the real spirits enthusiasts want.”

Pellingra’s experience at Baytowne bears this out; customers snap up whatever single-barrel brandies he can bring in — not just Cognac, but Armagnac and Calvados, too. “The American market has finally realized they can buy 20-plus-year-old brandy for a much more reasonable price than 20-plus-year-old whiskey,” Pellingra says. “And it’s much more readily available. … If you go in looking for a bottle of bourbon [at that age] — I mean, most places are going to laugh you out of the store at this point, unfortunately.”

Cooney has seen the same trend in Heavenly Spirits’ portfolio. “We have sold a few Cognac [single] casks at full-proof,” she says. “That kind of Cognac is a draw for whiskey drinkers” because of the high proof — unusual for Cognac, which is almost always bottled at or near 40 percent ABV. For these customers, Cooney says, “the higher, the better.”

Untapped Potential

Let’s be very clear: Small Cognac brands are never going to make up more than a tiny fraction of the massive, and massively successful, Cognac industry. The top five brands make up more than 96 percent of the market, according to Impact Databank, with Hennessy alone accounting for more than 55 percent. These volume leaders may not notice or care that a niche subset of spirits buyers are pursuing boutique offerings, since their success has historically been driven by a different kind of drinker — one who’s often brand-loyal above all else. Still, there are signs that some big brands are trying to reach more hardcore spirits enthusiasts. Courvoisier, for example, released a mizunara cask-aged offering in 2022 that was partly made by Japanese master whisky blender Shinji Fukuyo, clearly targeting whiskey connoisseurs.

But outside of the leading five houses, Cognac producers looking to make a mark in the U.S. would be wise to pay attention to what consumers say they want. “The potential of the category for producers and drinkers has not even begun to be scratched,” says Nima Ansari, spirits buyer at New York’s Astor Wine & Spirits. “A lot of the things that are exciting people in other categories already exist in spades in Cognac, too.”

If they’re going to make a go of it, boutique producers should be prepared to work hard. “The small guy has to do it hardcore,” Palazzi says, meaning: find the right importer and wholesaler partners, put in the time and effort to do consumer and trade tastings, and tell the story constantly. “That stuff is extremely hard. It’s a labor of love. There’s zero money in it.”

But, he says, “if they find a megaphone in the U.S. market, then they can express this and distance themselves from the big guys.” For small Cognac producers trading on their authenticity and transparency, that just might be the best way forward.

SPIRITS: THE TIP OF THE ICEBERG

BY ANTONIO GALLONI | DECEMBER 08, 2022

It all started innocently enough. Over the last few years, I have seen a marked increase in spirits made by winemakers. I thought it would be fun to taste them and write them all up. That was the genesis for this report. But then more and more samples arrived, and before I knew it, the article had morphed into a broad survey of spirits of all kinds. This article is clearly not comprehensive to any one category, but rather intended as a collection of spirits I think Vinous readers will enjoy.

As I started tasting through these spirits, I wondered if my approach to tasting wine and Champagne would be applicable, or if instead, I needed an entirely new methodology for looking at quality. I asked myself if there are really marked differences between several raspberry eaux de vie, for example. It turns out spirits can absolutely be assessed for aromatics, fruit, texture, finish and a number of criteria used in evaluating wine. If anything, the alcohol in most categories acts as an amplifier of those qualities and also accentuates both strengths and flaws. And yes, raspberry eaux de vie can be very different.

Where possible I have indicated lot numbers, although these aren’t always available in the world of spirits. I would like to see that change so consumers can know they are buying the same product I tasted and reviewed. In this regard, parts of the spirits world share some basic principles with other beverages such as NV Champagne, but also soft drinks and beer, where the goal is to create a ‘consistent’ product from year to year. There are virtues in that, and it is a skill, but I believe small batch bottlings that are differentiated are far more interesting, certainly far more interesting for the inquisitive reader looking for something that is truly distinctive. For now, I have relaxed the rule I have for NV Champagne where I only review bottlings that have a base vintage or disgorgement date listed.

But that does make me wonder what the future is for craft spirits. About a decade ago, I sat in the Krug tasting room with then-CEO Margareth Henriquez and Olivier Krug and explained that I would not review their Grande Cuvée because there was no way to ensure the batch I tasted was the same wine in the market. I suggested adding a base vintage or disgorgement date, which would differentiate releases, make each release special, and then, in time create opportunities for thematic tastings and/or special packaging, like mixed cases. “Our customers have no interest in this information,” was the reply.

Readers might find this hard to believe, but at the time, the Grand Cuvée struggled mightily in the market. It did not sell. And this was not that long ago. For a time, the half bottles were dumped in elite New York City restaurants (likely elsewhere too), where they were sold for next to nothing. Then, Krug began experimenting with thematic names for each release, before settling on the Edition system. A stroke of genius. Guess what happened? For the first time ever, Grande Cuvée became an allocated wine. All sorts of comparative tastings emerged, as did boxed sets that offer a combination of releases.

To be sure, spirits are different. Many are made in tiny quantities and on a far smaller scale than wine or Champagne. Unlike wine, bottles are opened and often enjoyed over a period of time, so comparative tastings are less the norm. Even so, I would like to see better and more consumer-friendly labeling. There is a possible parallel with the world of grower Champagne, where an increasing number of producers detail varietal breakdown and the exact source of their fruit. Why would that not be applicable to a fine source of pears or raspberries for eau de vie, or a specific breakdown of lots in a Cognac? All information like that does is create greater consumer interest.

I tasted the spirits in this report in November and December 2022.

The Eau de Vie Damson Plum from Capreolus is laced with hints of dried fruit, crushed flowers, herbs, mint and red stone fruit. Exotic and nuanced the Plum Brandy is exquisite. It is an especially floral, savory plum spirit. This fruit was sourced in Vale of Evesham, This is bottle 118 of 336.

The Eau de Vie Raspberry melds together plenty of fruit character, but in a serious, almost imposing style. This is not an easygoing spirit at all. Then again, approximately 75 pounds of fruit yield one liter of eau de vie. Sweet floral and herbal accents add lift. There is a bit of angularity and that leaves the Raspberry feeling a bit tense next to the other eaux de vie in the range. This is bottle 257 of 301.

The Eau de Vie Quince is floral, lifted and also very refined on the palate. A spirit of understatement and class, the Quince is soft-spoken, with impeccable balance, fine length and tons of sheer appeal. Dried floral and herbal notes resonate on the finish, but it is the overall balance I am most drawn to here. This is bottle 48 of 116.

The Eau de Vie Poire Williams (100% Bartlett Pear) from Cazottes is fabulous. Creamy and textured, the Poire Williams soars out of the glass with stunning aromatic complexity. Soft contours add raciness to this decidedly polished, exuberant eau di vie. The style is one of sublime refinement and class - perhaps too much for some palates - but all the elements are so well balanced. This release is a total knockout.

The Eau de Vie Reine Claude Doreé (100% Greengage Plum) is a wild, exotic eau de vie. The aromatics alone are crazy. A whole range of floral and savory top notes give the Reine Claude Dorée its distinctive personality. Fruit is more in the background in this captivating spirit from Laurent Cazottes. The bright, clean finish is a thing of beauty.

The Haut-Armagnac La Réserve is very pretty, aromatic and lifted. What this young Haut-Armagnac lacks in age it more than makes up for with its exquisite balance and finesse. There are no hard edges whatsoever. Sweet spice, leather and floral notes give the Réserve notable aromatic presence to match its mid-weight personality. La Réserve is a blend of young Ugni Blanc and Colombard, usually about six years old, aged in 100% new French oak and bottled at 45% abv.

The 2011 Haut-Armagnac La Flamme (Ugni Blanc, Colombard) is a blend of single barrels bottled at full proof. Rich and explosive, La Flamme is a heady, exotic Haut-Armagnac that delivers the goods big time. Here, too, the balance is exquisite, especially for a spirit that is a little more than a decade old. Light caramel, spice, herb, maraschino cherry and toast notes build into the pure, persistent finish. This is a terrific showing. Abv is 50.5%.

The 1994 Brut de Fût is a single cask blend of 65% Ugni Blanc and 35% Colombard bottled at cask strength, unfiltered and with no additives. Gently mellowed by time, the 1994 is a wonderfully expressive Armagnac. Soft contours wrap around a gentle core of macerated cherry, spice, leather, dried herbs and light caramel notes. This is all understatement and elegance. I very much admire the precision here. Spring frost and a dry summer yielded a small crop of ripe grapes. The 1994 spent a total of 27 years in wood.

The Cognac Grand Champagne Chai Paradis Très Vieille Réserve is a single cask bottling from Frapin's Paradis cellar. Hints of smoke, caramel, dried flowers, leather and orange peel lend notable aromatic presence. A Cognac of understatement and finesse, the Très Vieille Réserve is wonderfully expressive right out of the gate. Abv is 42.8%.

The Eau de Vie de Cidre Double Zero is gorgeous. It was made from more than thirty varieties of apples, blending bitter, bittersweet, sweet and sweet varieties. Fruit is harvested, then cellared for a few months to concentrate the flavors, before fermentation and distillation begin. Laser-like in its focus, with gorgeous aromatics, this eau de vie is seriously impressive. A glass will provide pleasure to both the hedonistic and intellectual senses. This is L.20.

The Rhum Agricole Organic is a powerful spirit that makes its full-proof felt. Flavors and textures are dialed up to eleven. Hints of lime, ginger and spice add complexity to this intense, wonderfully complex rum. Although a bit of a splurge, I would be thrilled to have it on my bar for cocktails. The Organic is made from hand-harvested sugar cane, distilled in copper creole stills and bottled at 71.2% abv

The Rhum Agricole Les Mangles is a single parcel, single cane rum. Rich and explosive in feel, the Mangles possesses tremendous depth right out of the gate. Dried flowers, leather, earthiness, herbs and a touch of mint add striking complexity, but more than anything, the Mangles is a rum of textural density. Pretty floral and spice accents round out the finish. It's another intense, full-bodied rum from Père Labat, bottled at 70.7% abv.

The 2009 Single Barrel Fut is a tiny bottling of 12-year-old Rhum Agricole aged in a bourbon barrel. Soft and delicate, with striking complexity, the 2009 is lights out. Maraschino cherry, spice, dried flowers, orange peel, leather, cedar, chocolate and sweet toasted oak lend tons of aromatic and flavor complexity. The 2009 is outstanding, but readers have to expect a rum with a pretty strong oak imprint. Time in wood does seem to attenuate the power found in Père Labat's young Rhum Agricole. The 2009 Single Barrel was bottled at 61% abv. I loved it.

The Armagnac Les Carré des Fantômes is a single parcel field-blend bottling of Plant de Graisse, Mauzac Blanc, Meslier St François, Jurançon Blanc, Mauzac Rosé and Clairette de Gascogne, six nearly extinct varieties. It is an especially airy, floral and savory style of Armagnac, maybe a bit classically austere in profile, but also incredibly intriguing. Light in color, with slightly nutty, oxidative overtones, the Carré des Fantômes is an absolutely gorgeous spirit. It is a beautiful, eccentric Armagnac that requires an inquisitive palate to fully appreciate. Batch 08.

The 1990 Single Cask Armagnac is a fabulous choice for readers looking for an Armagnac with the gentle, burnished character that only comes from long maturation in cask. Soft and engaging, the 1990 is an absolute delight. Scents of dried figs, spice, caramel, crushed herbs, leather, barrel toastiness and dried flowers are all woven together. No topping during aging results in a spirit with gorgeous complexity that develops in a very gradual oxidation that has taken place over more than thirty years. Lovely.

The 2006 Calvados Single Cask was distilled from a mix of more than 40 varieties of apples and spent 15 years in French oak prior to being bottled at cask strength. It offers a gorgeous combination of bright fruit and the more complex notes conferred by aging in barrel, all with the softness achieved with time. Gentle smoke, spice, leather, orange peel and dried flowers all grace this exquisite, wonderfully complex, delicate Calvados.

The Armagnac XO from L'Encantada is a blend of eight barrels spanning vintages 2006 to 1986 from five different domaines. It marries the power of Armagnac with notable elegance and tons of finesse. A spirit with no hard edges and fabulous balance, the XO is magnificent. Fruit, floral, spice, dried fruit, caramel and subtle oak notes are all beautifully woven together. The XO is a fabulous introduction to a range mostly composed of single barrel offerings. The purity here is just superb. This is bottled at cask strength, so there is plenty of intensity, yet this lies on the more refined side of Armagnac.

The Corn Whisky Bota NO 2021 is a single barrel bottling made from 100% Spanish corn from the joint venture between Equipo Navazos and importer Nicolas Palazzi. It was aged for 15 years in an Oloroso Sherry cask, with no topping (hence the designation 'NO') and bottled at full proof. A powerful, explosive spirit, the Corn Whisky is packed with scents of scorched earth, game, leather and earthiness. There's not a lot of subtlety here, but I doubt that is the point. Bottled in 2021.

The Cognac Hommage a Yves & Jean-Noel Pelletan is a tiny blend comprised of one barrel of 1965 and a few demijohns going back to 1925. It is the last bottling from Palazzi's days of buying and blending Cognacs under his own label. Quite potent in the glass, the Hommage is a bit rustic, but also incredibly authentic in feel. The explosive power is palpable. It's a Cognac for readers who appreciate structure and body more than restraint. The Hommage was bottled at cask strength and dedicated to master coopers Yves and Jean-Noel Pelletan.

The Eau de Vie Gravenstein Apple is packed with fruit flavor, spice and strong dried white notes. There's wonderful savoriness and tartness to balance some of that fruity character, along with tons of depth and what comes across as strong skin character. This is one of four eau de vies in Rochelt's gift box set.

The Eau de Vie Morello Cherry is one of my favorite eau de vies in this collection. Creamy and expansive, the Morello is all finesse. Crushed red-fleshed fruit, spice, sweet floral accents and a kick of warmth all come together in a spirit that is impeccably balanced from start to finish. The depth and explosive complexity here are off the charts. This is one of four eau de vies in Rochelt's gift box set.

Rochelt's Eau de Vie Wachau Apricot is ridiculously great. Intensely aromatic, Wachau with almost tropical overtones, the Apricot is so expressive from the very first taste. Yellow orchard fruit, ginger and soaring aromatics stain the palate. It's an eau de vie that deeply satisfies both the hedonistic and intellectual senses. I will remember tasting it for a very, very long time. What a knockout. This is one of four eau de vies in Rochelt's gift box set.

The Eau de Vie Quince starts off quite subtle and then explodes through the mid-palate and into the finish. Strong mineral and earthy undertones give the Quince uncommon complexity to play off fruit flavors. Deep and expansive, with tons of character, the Quince is wonderfully complete, but also quite imposing. There's a ton of power and substance here, with an almost phenolic quality that lingers on the finish. This is one of four eau de vies in Rochelt's gift box set.

The Eau de Vie Mirabelle Plum was distilled in 2009, and then aged in glass balloons, in the classic Rochelt style. It is wild, penetrating and full of character. The feeling here is one of focus and length, more than the body found in some of the other eau de vies in this collection. Sweet floral and savory notes continually open in a spirit of uncommon finesse and nuance. The Mirabelle hovers on the palate with wonderful elegance. What a knockout.

Radio Imbibe Episode 46: Nicolas Palazzi of PM Spirits

The cover story of our March/April 2022 issue features brandy, and for this episode, we wrap up our coverage of the spirit with Nicolas Palazzi. Born in Bordeaux and now living in Brooklyn, Palazzi is the founder of PM Spirits, an importer and distributor of specialty spirits, including Cognac, Armagnac, and Calvados. For this episode, we talk with Palazzi about his search for memorable barrels of brandy, what he looks for in great brandies, and his work to bring these spirits to an American audience. 

Radio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us on Instagram, Twitter, and Facebook. And if you’re not already a subscriber, we’d love to have you join us—click here to subscribe.  

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Cognac Hommage a Yves & Jean-Noel Pelletan 

This limited-edition, single-cask cognac (along with a few demijohns) consists of a blend of eaux de vie that was distilled between 1925 and 1965, so this is truly a taste of cognac history. Just 870 bottles were released this past October, and it was named after a father and son cooperage team who hold the title of Maitres Artisans Tonneliers and are important figures in the cognac category. This is truly a legendary spirit that will not reappear.

Straight From the Barrel

“...Hommage a Yves & Jean-Noel Pelletan, the rare cask-strength Cognac, has a boldness that belies the softly nuanced quality its category is known for.”