Martell VS Fine Brandy Cognac, 70cl

Product Information

Unlike other brandies, Armagnac is distilled once in column stills making it more aromatic and lively. Germain Robin makes 10 barrels a year of its XO alambic brandy and about 80 percent of the wine used for distillation is pinot noir – a premium grape that’s evident in this brandy’s taste.

It has a perfect harmony of elegant and powerful aromas as well as smooth and well-balanced tasting notes. In comparison to other cognac producers, Martell is the only one to distill from exclusively clear wines (impurities have been removed) to produce what’s known as eux-de-vie, which is then used to make cognac.The best brandy brands you may want to add to your collection or get to try for any occasion are listed above. Hennessy, Martell, and Giffard are great brandy brands to try. The Pellehaut brandies are carefully aged on the lees and then distilled using traditional methods. For many, Courvoisier Cognac reached iconic status thanks to the Busta Rhymes song, Pass The Courvoisier. And the brand continues to reach out to all classes of drinkers, including those more familiar with whisky terminology when they added two age-stated Cognacs to their repertoire, The Courvoisier Vintage Connoisseur 12 Years and the Courvoisier Vintage Connoisseur 21 Years. In 2006, Martell joined the Comité Colbert, an association that promotes French luxury houses on an international scale. Martell has its own unique distillation method. After heating the wine in traditional copper pots, we leave the sediment to settle, using only the clear surface liquor, which is distilled in the traditional Charente double distillation method. We are the only Cognac house to distil clear wines in this way, producing exceptionally fine eaux-de-vie.

Cognac is a type of brandy made from Saint Emilion grapes or Ugni Blanc, and by law, it should be distilled twice and matured for at least two years in a barrel. Martel cognac is made from a very specific type of white wine, which is made from grapes grown in the town of Cognac, France. The wine must be distilled in copper stills (used to heat the wine to the perfect temperature) twice and aged for a minimum of two years before being turned into cognac. Any fruit that ferments can be distilled and turned into a brandy but the most common and most favored choice is grape. Its impressive character means this is a brandy that should only be enjoyed neat or, at most, with ice. This sweet and smooth bottle is perfect to win over brandy novices right through to experts. While a VSOP cognac must be aged for a minimum of four years, an XO or “extra old” cognac requires a minimum of 10 years (up from six years, as of 2018). However, this legally only applies to cognac and armagnac, so you’ll still find the term used widely on other French brandy to demonstrate that it's “extra old”.By 2015 Martell was producing around 14 million bottles of its cognacs a year, [3] making it the world's second-largest cognac producer behind Hennessy. In 1795 a marriage between the Hennessy and Martell families [6] cemented a strategic alliance that created an effective duopoly in the cognac market. Another marriage followed in 1865. [6] While still in competition, the two companies also made joint decisions, for example introducing the star grading system at the same time. [7] This semi-formal relationship was dissolved in 1947 after the death of Maurice Firino-Martell. [8] Brandy is a spirit that demands attention: fragrant and elegant, smooth and rich, and dark and brooding all at the same time. Thought it was just a sweet drink suitable for drawing rooms and cigars? Think again. The names of Hennessy, Martell, Courvoisier, and Rémy Martin,or theBig4 CognacHousesare instantly recognizable wherever in the world you might be. Indeed, these top four Cognac maisons dominate all global sales of the iconic French Brandy. Many people have a penchant for one or more, and staunch fans of a certain brand will certainly advocate that their choice is, ‘the best’. Jean Martell came from the Channel Island of Jersey to devote himself to studying the art of Cognac and creating ties with local wine-growers.