cognac Feed

Cognac Meant for Mixing

In my latest story for I wrote about the new cognacs designed with mixology in mind. I ended up rewriting the story to be less nerdy than the first version, but the first version has more dates and price specifics. I pasted that stuff below, but you'll want to visit Details for the intro. But a few brands are coming around. One of the first to do so was Courvoisier, which launched Exclusif in 2007, and was billed as “the only cognac designed specifically to be mixed.” But bartenders balked at its $50 retail price. It was discontinued, and... Read more →

How Cognac D'USSE is Made

While I was in Cognac with Grey Goose, I made a quick trip to the Chateau de Cognac where they make cognac Baron Otard in addition to the new product for the US market, D'USSE. I previously visited this chateau to learn about Baron Otard, which was then just called Otard. Baron Otard is the sixth largest cognac brand. D'USSE is also made here, so I wanted to learn what makes it different. I met with Philippe Jouhaud, Sales and Marketing Director of Chateau de Cognac. Production Jouhaud described the ways that the cognacs here are different from other brands.... Read more →

Filtration in Spirits: A Primer

For CLASS Magazine online at, I wrote an article about filtration in spirits. This was based on the research I did for my talk on the subject at the Manhattan Cocktail Classic earlier this year. Don't Forget the Filtration Factor By Camper English Nearly every spirit undergoes some sort of filtration, yet we rarely acknowledge it as part of production. But filtration makes vodka what it is today, practically defines Tennessee whiskey, is the standard in making white rum, and is changing the look of tequila. Filtration is important. Generally speaking, filtration refers to the mechanical process of passing... Read more →

A Couple of Cocktails

On my cocktail blog, I've listed two wintry cocktails over the last two weeks. The first was created by Willie Shine for 1534. It's a simple cognac-based tropical style drink using Disarrono where orgeat might normally go. That recipe is here. The second one is from David Delaney Jr. of Worcester, Massachusetts. It was a finalist in this year's Angostura cocktail challenge, and contains a bunch of things that seem like it would taste like pie: cherry, cinnamon, allspice, apple, and maple syrup. (Photo by CJ Foeckler) On Second Thought By David Delaney Jr. of Still & Stir 1.5... Read more →

Cognac Camus Now Comes in Comely Vintages

When I was last in France I had a chance to pop into the Camus Cognac visitors' center. I was familiar with the brand, having met brand owner Cyril Camus last year in San Francisco, and curious to try some of the non-US bottlings on-site. And now I have news to share from another lunch a couple of weeks ago. These things don't form a narrative, so I'll use the list format to talk about it. Camus is the 5th largest cognac house after the "big four" of Hennessy, Martell, Courvoisier, and Remy. It has only been on the US... Read more →

The Mysteries Wood Maturation at Tales of the Cocktail

Here are notes from the Mysteries of Wood Maturation seminar at Tales of the Cocktail convention in New Orleans. "We want to keep the character of the base spirit, but we don't want to have vinegar. Wood helps us do that. It takes some of those acids out that we don't want." Dale DeGroff "We don't really know how far back barrel usage goes." Doug Frost. Theoretically you could throw it off a boat and it would float for a while. One person can roll it up a hill. "The very idea of bending staves is not way out -... Read more →