Jean Fillioux Cigar Club Cognac
Brandy: Cognac
From: Grande Champagne, France
House: Jean Fillioux
Style: Blend
Colour: Varnished oak
ABV: 40%
N: Fresh baked bread, strawberries, tobacco, tinned peaches, plums, hints of white grapes.
M: Light body, soft, round, sticky
T: Sour. Plums, prunes, tinned peaches, white grapes, tobacco, leather, hints of coffee.
F: Medium. Tobacco, black tea, white grapes, orange peel.
Comments:
Apparently specially blended to accompany a cigar. I don't smoke (anymore) so I can't test this. However, the cognac is soft and round, fruity on the nose, but with a leathery tobacco note. The flavour profile extends to the tongue as well. It's not sweet, but it smells sweet. Very pleasant indeed.
Verdict:
I Iike this.
Wednesday 26 June 2019
Sunday 2 June 2019
Serious about spirits
After more than a decade of drinking whisky, and a failed attempt at (seriously) drinking other spirits, I finally decided to try again.
Now I can't really get excited about gin, as my palate doesn't discriminate very well among those subtle botanicals. If gin tastes samey, imagine what vodka tastes like to me. No, I prefer distillation-driven spirits, where complex, robust flavour comes from the skill of the distiller, the craft of the blender, the embrace of the wood, and plain old seasoning by Father Time.
So here's my second set of tasting notes, picked up along my travels in the wonderful world that is brandy. Why brandy, you may ask? Well, for the best reason of all - I like drinking brandy, nearly as much as I do whisky. I feel brandy is an under appreciated spirit.
Rum may or may not follow - I can't really get over the immense amount of sugar and flavouring in some rums. Lugging a hydrometer around to measure relative density feels like a faff, and so I'm going to have to adjust my tasting style for some rums (and I'm loth to do that).
Tequila and other spirits from the agave plant may make an appearance at some point. I'm wholly under-experienced here, but always willing to learn.
Best not to get me started on baijiu. Now there's something I don't think I'll ever understand.
But enough about stuff that's not brandy. Let's go!
Now I can't really get excited about gin, as my palate doesn't discriminate very well among those subtle botanicals. If gin tastes samey, imagine what vodka tastes like to me. No, I prefer distillation-driven spirits, where complex, robust flavour comes from the skill of the distiller, the craft of the blender, the embrace of the wood, and plain old seasoning by Father Time.
So here's my second set of tasting notes, picked up along my travels in the wonderful world that is brandy. Why brandy, you may ask? Well, for the best reason of all - I like drinking brandy, nearly as much as I do whisky. I feel brandy is an under appreciated spirit.
Rum may or may not follow - I can't really get over the immense amount of sugar and flavouring in some rums. Lugging a hydrometer around to measure relative density feels like a faff, and so I'm going to have to adjust my tasting style for some rums (and I'm loth to do that).
Tequila and other spirits from the agave plant may make an appearance at some point. I'm wholly under-experienced here, but always willing to learn.
Best not to get me started on baijiu. Now there's something I don't think I'll ever understand.
But enough about stuff that's not brandy. Let's go!
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