Due to my late post, I am keeping the notes shorter than usual. These releases might be still available somewhere, though – and worth looking out for.

Cognac Jean-Luc Pasquet Lot 79 Grape of the Art 41 y.o. Grande Champagne 2022 52,3%

This Ugni Blanc Cognac matured in a Limousin Oak Cask in a humid cellar and was bottled at cask strength (273 bottles). Again, like many of the GOTA-releases, it has traces of pot still rum – within the cognac range of aromas. First it plays it close to the chest, then it opens beautifully. Spices, smoked herbs, leafy moments, pastry, lemon zest, ginger, vanilla, quinces, apples, white chocolate, plums and gooseberries. On the palate it starts bitter and turns to fruit then. Cooked lemons, spices (even incense), grapes, vanilla, plums, eucalypt take center stage and then lead into a medium-long finish of  elegance.

Score: 89+

Armagnac Hontambère 36 y.o. Domaine Pouchégu 1985 Grape of the Art cask #H6 Ténarèze 56,6%

My favourite so far – wow! Ugni Blanc-grapejuice matured in a wet cellar rendered 350 bottles at cask strength. This is dark and juicy, not dry yet deep as the Mariana trench – nuts, raisins, maraschino-cherries, mahogani-wood, cristallized orange skins, lime blossom and what not – mature perfection. The taste keeps up: dark berries, raisins and morello cherries, baking spices, polished tropical woods, incredibly complex like very old sherried Speyside whisky. This Tour de Force finishes long and high class – amazing pick, boys!

Score: 92

Armagnac Domaine de Danis 33 y.o. Grape of the Art 1988 cask #34 Ténarèze 47,6%

The brighter twin of Hontambère, a Folle Blanche eau de vie matured in a wet cellar again, 387 bottles at cask strength. Full transparency as always with GOTA. Very round, pastry-like, dried apricots, bergamot, limoncello, warm cedar wood, wine gums and redcurrant and blueberries, Martinique-rhum. It tastes warm and citric, now daisies on green meadows join cardamom, berries, dark wood spice, plum cake and vanilla. So nice and light, it escapes your senses too quickly unless you drink the next sip. Drift away, my friends, this is a summer dream. And I swear, I had written this note before I saw the image.

Score: 91

Cognac Jean-Luc Pasquet Lot 68-72 Grape of the Art #3, Cask 21, 66.6%

It is very nice to see more high level Cognacs around these days. The guys from ‚Grape of the Art‘ followed that path and went for a Pasquet, a great house. This 1968 and 1972 vintage mix comes from great times. They chose to bottle it at full cask strength, which is not always a success with fine grapsters, but on the other hand, they achieve a power and ‚rumminess‘ they seek (according to their website and mission statement, as they started out with rums as their first choice). Read up on them here on slowdrink in a previous article. Now let’s put this bad boy on the road:

Comment: The abv-level of 66,6% is a tour de force, hence the spirit is closed at first. You need time and probably some water. It comes across amost like a Demerara rum in moments, I kid you not. Nevertheless its classiness shines through. I am getting spices and dark wood, gingerbread, nuts, white pepper, geranium, dandelions, licorice and Turkish delight. A minty freshness, tar, resin, banana, dates and sultanas chime in into this atypical yet impressive nose. To become more Cognac-like, you need to add water as it changes the Pasquet pirate for the better – then it explodes with aromas. It is fun to play around with water here, and it keeps changing along with it. On the palate it remains a wood-driven powerhouse a la heavy rum or Bourbon but with water, rancio, berries and finesse is right there for you. The finish revisits all of the above.

A verdict is difficult, it depends on your taste. Classic Cognac lovers need to add water and it might be a tad too brutal for them. Caroni or Port Mourant fans and connoisseurs of heavy spirits like whisky might absolutely go for it. Choose your side and give it a try.

Score: 90

Armagnac Domaine Cutxan 2006 – 2022 Grape of the Art, Cask #T37, 50,5%

Comment: Made from Ugni Blanc grapes grown in Bas Armagnac, this is a worthy follow-up to its predecessors. The boys had a good hand in picking winners. It starts with a nice grapiness and juiciness, the oak is well-tuned (good balance), Asian spice, gingerbread, licorice, vanilla, dried apricots and peaches, orange peel, lychee, nut cake with milk-chocolate glaze and a trace of leather. It goes down the road of the ‚Le Freche‘ a bit. Water is not necessary but it profits from some drops. On the palate, it shows power and spiciness, then the fruit follows. It has quite a bite, raw tads and corners, unpolished, also a bit ‚rummy‘. The water brings more fruitiness and makes it creamy. The finish delivers grapes and spices from before, becoming fresher and finer.

Score: 89

Cognac Bache Gabrielsen American Oak (Double Maturation) VSOP/4 y.o. for Kirsch, Single Cask, Fins Bois, 64,1%

Comment: This is a crazy one, very unusual. The producer with Norwegian roots is known for going modern and special ways in Cognac maturation. We loved the blue XO at cask strength from 15 years ago. This new release for Germany has spent its life in French and Tennessee oak and the Ugni Blanc grapes came from the Fins Bois region. Not your classic stats. But boy, taste this powerhouse. Heavy Hervé-style :).

With this one you can fool most people at a tasting – mix it among the whiskies and nobody complains. The mature nose is clearly showing American oak characteristics like vanilla, pineapple, banana, peaches and coconut. The grapes and raisins play second fiddle. Also there is some marzipan and white oak. Basically like a Pina Colada from the Charente! It tastes and swims well, no off-notes at all, vanilla-cream-style, and: more cognac shines through now. Honey, flowers, espresso, creme brulee, hints of tropical fruits. The sheer power is fun and the balance is surprising. Of course, it is no complexity monster after four years of maturation, but it tastes darn good! Not for cognac purists, but great for whisky fans and people who love to transgress borders. Simply a good drink. Stay curious! The long finish leaves you puzzled by what you just had. Cool and fun choice!

Score: 87

Finest Jamaican Rum, over 25 years old, Duckhammers / Wu Dram Clan, 164 btl., 50,1% 

Comment: I love the label. And estery rums. So let’s dive into the parrot’s feathers: Often older Jamaicans lose their funk, but here it is well-preserved yet more balanced and mature – a great nose! It starts out with old brown bandaids soaked in iodine, olive tapenade, almonds, ripe banana, star fruit, hot mulch, glue and bitumen – all with a sweet overtone, enticing! Gletschereis drops (a classic German sweet for refreshment from way back, lemony-minty in taste) meet caramelized burnt sugar, licorice, veggie stew, burnt raisins, roots, fence coating colour can, malaga ice cream (rum-raisins), Yuzu and Sicilian lemon.

It tastes likewise and so goooood – noble funk! Milder than one would expect (great alcohol integration), all on high class, lending itself perfectly for the early session of estery rums – or for an introduction into this category on highest quality. Long finish! I NEED MORE.  On the side, this probably is the most guyanese Jamaican I had, which is not a bad thing – both worlds meet here. Wow. Me want parrot now!

Score: 90+

Ledaig 25 y.o. Wu Dram Clan / Duckhammers / The Whisky Kingdom / Kyoto FWS 1995 – 2021, Hogshead 143, 50,6%

Comment: Education first: The peated Tobermory has risen to stellar quality in the vintages 1972/73, when they shared the malted barley with Brora, Talisker and such, as rumors go. Try and you know what I mean. After these years, Ledaig somewhat changed into a lesser peaty, leathery dram with somewhat volatile distillates, not often bottled. Only after 2005, the heavy peat returned with partly great results and higher outturns in the indie market.

This specimen is a perfect example of an outlier of the good kind. I am glad the Wu-sters dug up this one. After a great younger Kraken which I loved, they follow up with the second octopus.

The nose clearly is in the in the sour-fruity and spicy camp, autumnal somehow (fallen leaves), very nice and off the beaten track. At first I am getting tangerine, raspberry, kiwi, kumquat, grapefruit, peach, lemon drops, ginger, malt, yeast, leather, willow wood (aspirin, anyone) and glazed nut pastries. Inriguing mix. There also is sheep wool in a woollen mill, wet earth and discrete peat, hay, ginger bread, hazelnut, vanilla, incense, licorice, egg salad, brine and pepper. Compexity! It keeps getting fruitier by the time.

On the palate it is powerful and laden with spices, sour fruits and leather. Old wood meets shoe shine on fine leather brogues, willow branch, peach and licorice again. Water is not hurting it, try as you please.

It finishes long while becoming sweeter, the spices remain, nuttiness also joins the crescendo. The perfect dram for this time of year on a walk through the forest. Beware of tree krakens!

Score: 90

Ardbeg 20 y.o. OB 24.05.2001 – 10.06.2021 Wu DRAM Clan’s Private Reserve, Refill Bourbon Barrel 348, 155 btl., 46,6%

Comment: Let’s start by NOT arguing about its price. It is a personal decision to splurge on great booze, which this undoubtly is, and such are prices of Single Cask releases by Ardbeg or DIAGEO these days. No one has to buy, so leave it there. I think it takes big hairy balls to bring such babies to the market. So kudos – why not! We don’t judge price , only quality matters.

Many people were so keen on trying this. I am glad to be in the position now, I gave it two sessions. Not the shabbiest of moments :).

A typical Ardbeg right from the start, the refill Bourbon barrel allows the oily spirit to shine. Weapon oil (Ballistol), tires, burning pine cone, iodine, peat, leather, ointment, tarry rope with kelp, lemonized oyster, chalk, minerality, coal, aloe, menthol and mezcal, dirty harbour smells, cannon smoke – the whole spiel of a great Ardbeg in sweet background, aaahhh.

It tastes even better than it noses as it takes the direction of old-style Ardbeg now on leather, soot, flinty smoke and pine resin – no off-note here, just classic mature South coast Islay goodness with the typical slim and sweet profile in the middle, which every Ardbeg should have (sorry 8).

The amazing finish swells with iodine, soot, peat, flint, chalk, hints of espresso and burnt tires. A very good mellow cask that takes us back into the 1970s for moments!

Score: 92

Cognac Grosperrin No. 71 Heritage 1971 – 2021 – for Flickenschild – Petite Champagne, 52,3%

Comment: This was chosen as a Malternative at full proof – a Cognac for whisky drinkers that Guilhem Grosperrin inherited somehow (it was originally sold for two NGOs) and took care of it. Now it was bottled exclusively for Flickenschild / whizita.de. The story is on the bottle to read up on. Let’s taste it:

The oak is playing a role after 50 years, but it is well in check – malt heads will enjoy this (vanilla, pepper). Floral elements (lilac, lavender, violets, roses, mint, lemon verbena, flowerpot) meet glazed lemon cake (Amerikaner), white chocolate, cinnamon and nutmeg. Beeswax, tobacco… more and more aromas emerge, it needs time to unfold. Then nutty rancio joins in and many (dried) fruits like apricots, lemons, limes, orange skin, wild strawberries, mirabelles, lychees and gooseberries. Complex and balanced, the alcohol is well-integrated.

On the palate sweet and sour elements battle like in a familiar westernized Chinese duck recipe. All in all, it is darker now. Raisins, figs, dried apricots, nuts, lemony tastes and waxy maturity make their presence felt.

The finish takes you on a journey through all the stages from before, very exciting and long.

Score: 89

Jean-Luc Pasquet Cognac Lot 68 – 72 Kirsch Import Limited Edition, 1968…1972 – 2021, Fins Bois, 59,1%

Comment: This multi-vintage assemblage (1968 – 1972) from the Fins Bois was Sebastian’s first pick in his role as grape ambassador for Kirsch Import. And these crus really combine into a super power. A dream of a Cognac, which wasn’t to be expected from its sheer stats – such stuff usually vanishes in the blends of big houses. With this example you can discover how great this alternative way can be, I am so glad it was bottled this way – read why:

Enticingly sweet, nutty and leathery start, a tightly-knit and balanced potpourri of darker elegance. A fist inside a velvet glove. Juicy, balsamic complexity, quite some rancio, soaked spice cake, cherries, dates, maracuja, kiwi, cristallized orange, marzipan, macadamia, nutty pastry (Nusshörnchen), chocolate, vanilla, juniper berries, tobacco, humidor. Crazy!

It tastes as good as it noses, more berries like cassis chime in into the complex mix, even black truffles can be found. And it swims well, try water too, just amazing. This is truly a legendary cognac.

The crescendo leaves you crying for more of this awesome grape juice. Amazing pick! With each tasting session you love it more as it has a drinkability despite its power. Don’t buy, leave more for me !

Score: 92

Unter folgendem Link finden Sie eine Vielzahl an spannenden Verkostungen, Proben, Seminare, Events und mehr:

–> zu unseren Tastings (Gutscheine erhältlich)

                                              (klicken)

INFORMATIONEN ZU UNS / TERMINE:

Unvergessliche Momente – zahlreiche Referenzen

Unsere preisgekrönten Verkostungen in Sachen Whisky, Whiskey, Rum, Cognac und co finden seit fast 20 Jahren im Sinne des non-profit-Gedankens statt und finden immer mehr Liebhaber. Bei uns geht jeder Cent in die zu probierenden Spirituosen und es gibt keinen Verkauf oder inkompetenten Eventagentur-Mist. Die Spirituose und das Wissen sowie die Sensorik stehen im Zentrum – deshalb begeistern wir vom Beginner zum Experten und haben uns zum größten Veranstalter für Tastings entwickelt. Ca. 80 Verkostungen finden pro Jahr statt. Verpflichtungen gibt es keine, jeder kann teilnehmen.

Kompetenz und Authentizität

Bei uns moderieren anerkannte Experten und Autoren, bekannt aus dem TV und den Medien, mit viel Herzblut und Passion. Die Drinks (auch atemberaubende Raritäten) stammen mitunter aus Pit Krauses bekannter Sammlung. Als deutscher Vertreter der Malt Maniacs stellt er die Verkostungen zusammen und leitet die meisten Veranstaltungen. Hierbei teilt er auch seine Erfahrungen als Whisky- und Rumhersteller, Blendmaster, Mitglied in diversen Verkostungsjurys und weltweiter Berater. Die Verköstigungen sind ‚edutainment‘, also viel Wissenswertes gepaart mit Spaß. A real Masterclass!

Gerne können Sie vergleichen, wir haben seit Jahren nie enttäuscht und sind in der Spirituosenszene anerkannt als impulsgebender Club, der allen offen steht. Bei uns bekommen Sie mehr Whisky, Rum und Wissen für Ihr Geld und werden unabhängig informiert. Dieses hohe Niveau ist uns wichtig, wobei auch die Freude und der Spaß nicht zu kurz kommen dürfen. Insiderwissen über Bottlings und Trends sind garantiert. Slowdrink ist der Dachverband diverser Whisky- und Spirituosenclubs in Europa mit besten Kontakten zu Brennern, Küfnern und der Barszene. Unsere Single Malt- und Rhum-Kompetenz wird Sie begeistern.

Verschiedene Events in ganz Bayern – und bald im Whisky- und Spirituosenmuseum

Unsere Seminare, Tastings und Dinner finden in ganz Bayern und darüber hinaus statt, vorwiegend aber in Regensburg, München, Augsburg, Nürnberg / Erlangen sowie in Kelheim. Neben diesen Veranstaltungen gibt es gelegentlich niveauvolle Junggesellenabschiede, Geburtstagsfeiern und Firmenevents (Weihnachtsfeier einmal anders), die wir gerne nach Ihren Wünschen ausrichten können. Unser Zentrum ist die Region Oberpfalz / Niederbayern sowie Oberbayern, doch auch Schwaben und Franken buchen uns regelmäßig.

Beispielsweise haben wir im Bergwerk, auf der Walhalla, in der historischen Tram, der Jurte, der Mühle, auf dem Strudlschiff, in der Sternwarte und dem High-End Hi-Fi-Studio, bei diversen Köchen oder in Schlössern und Havana-Bars verkostet oder sog. Whisky Walks durchgeführt. Schottische Brennereien (Ardbeg, Lagavulin) haben bei uns Ihre Jubiläen gefeiert und Weltpremieren vorgestellt. Stets versuchen wir, etwas Einzigartiges zu bieten.

Bald wird auch ein weltweit einmaliges Museum mit ca. 7.000 Flaschen Whisky, Rum, Cognac etc. entstehen, worin auch Tastings stattfinden sollen.

Sehen Sie auch unseren youtube-Kanal und unsere facebook-Seite sowie die Galerie ein, um einen Eindruck zu bekommen. Die Bilder sprechen für sich. Kommen Sie zum Original, bevor Sie enttäuscht werden. Googeln Sie us – hier ist am meisten geboten. Wir freuen uns auf Sie!

Beste Grüße,

Ihr Peter ‚Pit‘ Krause.

Übersicht über kommende Veranstaltungen 2018 (auch als Geschenkgutscheine): siehe Veranstaltungen (oben)

Anmeldung / Gutscheine über die email-Adresse:

info@slowdrink.de

oder per Telefon (0160-1768777, am besten abends)

Folgende Verkostungen sind als Gutschein erhältlich (weitere Termine werden noch folgen):

                  – Preise sind reine Unkosten (non-profit) –

– 19. März: Nacht der Genüsse (Obertraubling, im Airport): Messestand

– 08. April: Whisky-Seminar in der Jurte (Kelheim) – www.dasfeuerherz.de

– 09. April: Rum-Seminar in der Jurte (Kelheim) – www.dasfeuerherz.de

– 16. April: Whisky-Tasting in Augsburg (49,90 Euro)

– 23. April: Top-Malts auf dem Strudelschiff auf der Donau – Kult und feinste Drams, DAS Highlight 2016 – wir cruisen mit der ‚Siebnerin‘ (ggf. überdacht) die Donau auf und ab und drammen dabei Edelstoffe, also nur das Feinste und Raritäten aus der Whiskywelt (Regensburg, mit Folk n‘ Country-Band, 128.- Euro)

– 01. Mai (München): Rum-Tasting in der Havana-Bar – die bedeutendste Rumverkostung Süddeutschlands in passendem Ambiente, purer Kult und immer schnell ausverkauft! Mit Raritäten, neuen Trends, Spitzenrums und viel Rumwissen, dazu Spaß und 2 Cocktails (München, 16 – 20 Uhr, 69,90 Euro)

– 04. – 06. Mai: Regensburger Craft Bier Festival 2016 (Neupfarrplatz)

– 17. Juni (Nördlingen): Event ‚No bullshit allowed‘ – Mega-Malts, only: Pit Krause wird hier absolute Topstoffe, Raritäten und Specials kredenzen, mit gewohnt viel Information, Spaß und Kult (99,90 Euro Unkosten). Erleben! Hier vorab mehr Infos: https://www.facebook.com/events/1695356654042989/

– 24. Juni (Regensburg):  200 Jahre Lagavulin (mit Markenbotschafter Thomas Plaue und Pit Krause, die legendäre Bottlings der Brennerei und Neuheiten/Premieren öffnen, dazu Specials und Foodpairing, evtl. in einer Mühle; es sind wohl die alte 12 white label, 30y.o. und 21 y.o. oder so ähnlich feine Drams am Start)

– 08. Juli: Whisky-Seminar (Regensburg) – unser Klassiker mit viel Wissenswertem, Trends, Raritäten, moderiert von Pit Krause (19 Uhr: 49,90 Euro)

– 09. Juli (Regensburg): Spitzenweinverkostung bei Pit (halbjährlich lassen wir uns die feinsten Tropfen der Weinwelt schmecken, in lockerer Atmosphäre mit dennoch vielen Infos und besonderen Eindrücken – nur High End)

– 10. September (München): Dram in a Tram – High End-Whiskys bei Fahrt in historischer Tram mit Kult-Stadtführer Rainer Blumer und Malt Maniac Pit Krause (115.- Euro)

– diverse Dinner und Events im Herbst, auch Ultimate Craft Bier-Tasting, etc.

_______________________

Gerne beraten wir Sie, welche Veranstaltung am besten passt (e-mail an ‚info@slowdrink.de‘ oder Tel.: 0160-1768777).

Weitere Whisky- und Rumverkostungen in Regensburg, München, Augsburg, Nördlingen, Kelheim, Nürnberg, Erlangen, Straubing etc. finden Sie hier in Kürze. Um auf dem Laufenden zu bleiben, am besten den Newsletter abonnieren (info@slowdrink.de) und uns bei facebook ‚liken‘ !

Alle Termine finden Sie hier.

Wir freuen uns auf Ihre Teilnahme und die Chance, Sie für unsere Passion zu begeistern,

Ihr Peter ‚Pit‘ Krause M.A. (info@slowdrink.de)

Die letzten Feiern nahmen sich entweder ein Thema (Whisky, Craft Beer, Rum, Cognac/Brandy, Wein, begleitende Speisen, etc.) in seiner ganzen Tiefe vor oder mischten, damit für alle Teilnehmer etwas dabei war. Diese durchweg sehr schönen Abende waren stets kurzweilig, lustig und brachten unserer Sache wiedereinige neue Interessenten. Dabei arbeiten wir non-profit.

Vielleicht ist so ein Event mit Niveau und edutainment auch etwas für Ihren Anlass – sprechen Sie mit uns (auch die Dauer und die Location wären flexibel, evtl. auch im Whiskymuseum, einer privaten Bar oder der Kochschule). Es moderiert immer ein Experte, der mit Herzblut in seinem Feld unterwegs ist und besondere Tropfen kredenzt, die Sie begeistern werden.

Hier ein paar Impressionen:

Spirit Hunter: Simon Thompson

White wines from Ugni blanc and Colombar varietals from the Bordeaux region are first double distilled (“à repasse”) in traditional copper pot-stills and then set down to mature in oak casks, only to be woken from a deep slumber – like a sleeping beauty – by a subject of Her Royal Majesty, who has fallen in love with this absolutely unique elixir from Bordeaux. Inspired by the region’s wine making craftsmanship and rich history, resolutely contemporary, the Thompson’s® range offers uniquely selected “eaux-de-vie”, exclusively from the Bordeaux region. The shared history between Bordeaux, Aquitaine and England is long and rich. The discovery of this forgotten treasure will add a new page to that special relationship.

As I love a good brandy, I am curious to try these rare distillates. Only a few hundred bottles of the 25 and 30 year old versions exist. Find out more about them here. Simon Thompson wants to become an established producer in Bordeaux. But can his distillates become rivals for cognacs. Unique, they are! To answer that, let’s try all three currently available versions:

Thompson’s Single Distillery Finest French Grape Brandy, 40%

Comment: On paper, this is not the real deal yet (hence the name) because it is only married with a little Fine Bordeaux A.O.R. However, I am positively surpised. The mixing seems to enhance complexity and the Limousin oak did a good job. The lead notes are hay, straw, dried flowers (geranium)

Union Jack Version

and licorice, which don’t immediately become associated with brandy. In fact, it is a bit whisky-like at first nosing, somehow between the worlds. I am also getting vanilla, soft peppery spice, raisins, green grapes, crystallized oranges, lemons and pineapples. On the palate it clearly presents itself as a grape distillate in a very gentle, light and slightly creamy style. The vanilla and the brighter fruits get bolder and are well in tune with the licorice and hay. This youngest version also finishes like it tastes, a real smooth and light sipper of good quality.

Score: 86

Thompson’s Fine Bordeaux 25 y.o. A.O.R. Single Distillery, Very Limited Edition, 40%

Comment: This brandy actually is 26 years old and way heavier and deeper in style than its predecessor, also more typical. Wonderful aromas of tobacco and soft smoke from fine cigars in cedar wood caress the nose as well as some rancio, marzipan and vanilla. Intriguing Indian restaurant smells join in (sandalwood sticks, Tandoori, Ghee butter, curry), very interesting. There also are raisins, prunes, dates, cherries in chocolate, ginger bread, dough, lemon grass, crystallized citrus fruits, pineapple and a whiff espresso to be found in this complex combo. This complexity translates into the palate and the long finish in a full and slightly creamy style that bears gentle smoothness. The raisins take center stage without going overboard. This is better than many cognacs of the same price category. Recommendation!

Score: 89+

Thompson’s Fine Bordeaux 30 y.o. A.O.R. Single Distillery, Very Limited Edition, 40%

Comment: Here comes the ‚headliner‘, actually being 33 years of age. And how those seven more years in Limousin oak make a difference! There is so much going on in this Fine Bordeaux, amazing. A wonderfully balanced nose without any edges and a depth that displays perfect maturity that reminds me of an old Demerara Rum or a heavily sherried Speyside whisky (Glenfarclas) in its thirties but with still enough trademark brandy features. It is sweeter and darker than the 25. This kind of complexity leaves me speechless: Muscovado sugar molasses, lit cigar, humidor, cedar wood, chocolate-covered coffee beans (mocca), vanilla pod, mahogani, sandal wood, marzipan, old balsamico vinegar, fresh dough, ginger bread, soft smoke, flowerpot earth, geranium, malt beer, walnut liqueur and many fruity elements (dried apricots, prunes with a Hoisin Sauce touch, dates, red grapes and raisins, crystallized oranges and lemon skin) and what not – I kid you not, it’s all there! This elixir from Bordeaux coats the tongue and mouth in fat and creamy fashion and finishes at medium length. Utter bliss. Imagine this dram in cask strength. It would easily rival great cognacs. A ‚must-have‘ at a price point below 100.- Euro.

Score: 92

P.S.: I kept this article back to celebrate the first birthday of this blog (not the page) – which is today :)! Thanks for reading, everyone. Here’s to many more years!

nach dem Austrian Whisky & Spirits Festival in Linz (schön war’s!) steht noch ein Hammer-Wochenende bevor. Ich möchte Euch zwei Messen ans Herz legen, die Ihr nicht verpassen solltet. Auf beiden Veranstaltungen sind wir vertreten und verlosen auch einige Tickets dafür. Dazu wird es in Regensburg noch eine ‚Open-Bottle-Night‘ (Whisky, Rum, Cognac, etc.) im kleinen Kreis geben. Hier alle Details unter 1, 2 und 3:

1) Braukunst Live 2012 (München) – mit Spirituosenbereich – vom 20. – 22. April 2012

Schwerpunkt: Bier, Whisky, Spirits

Diese neuartige Messe von den Machern der Finest Spirits will Euch Bier auf völlig neue Art näher bringen – denn wir haben in Deutschland eine fantastische Bierkultur und Vielfalt, die aber wenig wahrgenommen wird. Bier soll hier als Genussmittel der gehobenen Art in allen Spielarten und Sorten gezeigt werden.

Zahlreiche deutsche und internationale Brauereien Biersommeliers, Sondersude, Neuheiten und Überraschungen sind zu probieren, dazu kommen ein paar der bekannten Stände der Finest Spirits mit feinen Whiskys und Spirituosen (Caminecci mit Glenglassaugh und C&S Drams, Slowdrink.de/Munich-Spirits, Liebl/ Coillmor, Mike’s Whiskeyhandel und The Whisky Store).

Neben unserem Stand, an dem es auch wieder ein paar Monster Malts, Klasse-Rums und mehr geben wird, haben wir auch an der exklusiven Messebierabfüllung mitgewirkt, ein Bier gebraut aus getorftem Whiskymalz – namens Caliber 45 (MacHeath’s Murder Malt, 6%). Dies ist der perfekte Brückenschlag zwischen der ‚Finest-Spirits‘ und der ‚Braukunst Live‘ in einem Produkt. Holt Euch eine Flasche davon! Ähnlich krankes Zeug gibt es dort en masse.

Gewinnspiel: Frank Böer hat uns großzügigerweise ein paar Freikarten zukommen lassen. Wenn Ihr diese gewinnen wollt, bitte einfach slowdrink.de auf facebook „liken/gefällt mir setzen“ und einen Kommentar hinterlassen, weshalb Ihr ein Ticket braucht. Am Donnerstagabend geben wir die Gewinner auf slowdrink.de bekannt.

Für alle weiteren Infos zu DEM Bierfestival bitte hier klicken.

_____________________________________________________________________________________________________

2) Frühjahrsverkostung von ‚Wein und mehr‘ im Klostergut Buchhof (Regensburg/Kelheim) am 22. und 23. April (So. und Mo.)

Schwerpunkt: Whisky, Wein, Rum, Kulinarik, Cocktail, etc.

Unser neuer Partner Wein und mehr in Regensburg, deren Spirituosenbereich ich seit April betreue, stellt hier in angenehmer Atmosphäre die neuen Produkte vor. Zahlreiche Winzer, Hersteller, regionale Kulinarik und ca. 30 feine Spirituosen zur Probe sind vor Ort. Auch für das leibliche Wohl ist dort wunderbar gesorgt, der ideale Ausflug. Am Montag bin ich persönlich dort, um Euch die neuen Single Malts / Single Cask Whiskys, eine besondere R(h)umauswahl, Gin, Cognac, Cocktail-Premixes und andere feine Tropfen vorzustellen. Ich garantiere, dass sich ein Besuch lohnen wird, es sind echte Knaller dabei.

Für alle Infos bitte hier klicken.

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3) Open Bottle Night in Regensburg

Schwerpunkt: anything liquid

Some of the Bottles from last Session

Im Mai wollen wir noch eine sog. ‚Open Bottle Night‘ bei Pit im Whiskyzimmer / -museum veranstalten, bei dem ca. 10-12 Leute teilnehmen können. Dabei kann jeder individuell probieren, wozu er Lust hat und kann je nach Geschmack weitere Tipps bekommen oder sich einfach durchtasten (ca. 50-70 offene Flaschen, 1000 Samples).

Der kleine Kreis garantiert für gute Gespräche und interessanten Erfahrungsaustausch – sowohl für Neulinge als auch für Kenner. Bezahlt wird nur das, was man verkostet hat, es sind vom Top-Dram bis zum Standard alle vertreten, jedoch ausgesucht gut.

Wer Interesse hätte, soll uns mailen, dann machen wir einen für alle passenden Termin aus. Oben und hier könnt ihr Fotos der letzten Sessions sehen.

Wir freuen uns auf Euren Besuch und wünschen guten Genuss,

Euer slowdrink.de-Team / Pit Krause.

http://www.finest-spirits.com/2012/01/das-fass-machts/

By clicking this link you can read my blog at Finest Spirits with some English and German articles. Enjoy!

The new Expressions

World Premiere

Cognac Pitaud has been described and reviewed in another article on ‚www.slowdrink.de‘ (check it out as well!). Their products have fully convinced me. Now they launch two new Cru Cognacs in a limited edition: Pitaud Cognac Borderies and Pitaud Cognac Petite Champagne. For connoisseurs, it will be very interesting to find out how the different terroir influences the final product. Others might say that blending is essential to have all you are looking for in one glass.

The Cognac Crus and their Taste

There are six Crus in Cognac in general: Grande Champagne, Petite Champagne, Borderies, Fine Bois, Bon Bois and Bois Ordinaires.

Cognacs from Petite Champagne, which is an area of 16.171 hectares, are said to be floral and delicate, but not very strong on the mid-palate. Finesse is what they are about. Sometimes they also show good sweetness. These distillates are often mixed with Grande Champagne Cognacs, the most prestigious and quite powerful Cru with similar aromas but a bigger body, and are then often marketed as ‚Fine Champagne‘.

The Borderies Cognacs (the smallest Cru of only 4.160 hectares) have the most character and distinction because of a great microclimate. Here maturity is reached faster than in the other areas. Borderies Cognacs also vary more than the Cognacs of other areas and tend to be really round and a bit sweeter. Nutty aromas, big texture, a long finish and hints of iris and violet make them very popular for high-end products.

Let’s see how the new Pitaud Cognacs reflect this general description:

Pitaud Cognac ‚Petite Champagne‘ Edition Limitee, 40%

This is a bit darker in color than the Borderies. The delicate Cognac shows flowers, herbs, grapes, dark oaky tones and a touch of smoke. Furthermore, vanilla, peaches, lime, lemon zest, almonds, dried fruits, Autan gnat spray, Cuban cigar, caramel, pine and white pepper add to the mix. In conclusion, it is more on the delicate side – which is in line with the Cru’s typicality.

Score: 88+

Pitaud Cognac ‚Borderies‘ Edition Limitee, 40%

Grapes used for Cognac

This is slightly lighter in color. In general it is earthier in style, also spicier (black pepper, Asian spices). However, both versions have flowers (violets, but less than at PC), herbs, grapes, dried fruits, smoke and dark oaky tones in common. The Borderies‘ exclusive aromas are hazelnuts, apricots, raisins, cookie-like notes, orange zest, hints of a humidor (less than in the Petite Champagne version), must and fleshy jerky. Altogether it is a bit richer and heavier, which again fits the expected typical taste of the Cru.

Score: 89

In a nutshell, both Crus, which have an average age of 15 years, have their advantages and are high quality. There is not a full point between them, I just slightly prefer the more heavy Borderies version.

Vat of both Crus (50/50)

For fun’s sake, I vatted both expressions. I got more depth and roundness, both Crus added to the mix instead of cancelling each other out. However, what the mix gained in complexity it lost in originality.

Score: 89

Pitaud's Cellar

This was a great learning experience. I recommend to get both versions not only to savour but to get to the heart of the Cognac Crus and the blending possibilities.

As I love to sip a fine cognac from time to time, I would like to tell you about this discovery: the Pitaud Cognac range. These bottles (basic range: V.S., V.S.O.P., X.O., Extra, but there are three others: Borderies, Petite Champagne and the oldest one, the Albert Pitaud) mostly outrank their famous rivals within the same price category, and from younger makes I only remember the cask-strength BACHE Gabrielsen Pure & Rustic (~ 30 y.o.)  that can compete. Many connoisseurs claim, the EXTRA would rule the price category below 1000 Euro at a price of about 300 Euro. I wanted to check this out.

The founder Albert Pitaud (1882 – 1968) was called to serve in WWI. in 1914. Before he went he made made sure that his dear Cognacs were safe and sound: he filled them into oak casks and dug them in the ground. And until today, some Cognac still matures in these casks that were put into the family vaults after the war. Actually, even today every Pitaud Cognac contains parts of the 1914 Eaux-de-Vies! So 1914 wasn’t only bad after all… . The producers explain that their success stems from a rigorous selection of grape types and grapes and the use of smaller stills, which helps the character of the „bonne chauffée“ at the second distillation.

Tasting the Range

I am going to taste the V.S. (at least 4  y.o., Limousin Oak), the V.S.O.P. (at least 6 y.o.), the XO (average age of 22 years recently, now raised to 35 y., much longer than other X.O. Cognacs) and the sought-after Extra (50 y.o. Cognacs as an average, many parts were distilled by Albert Pitaud himself prior to 1968, multi-award-winner), which is actually said to be better than the oldest Pitaud Cognac called ‚Albert Pitaud‘ (1914, Petite Champagne, unblended). To have a reference, I also reviewed a renowned benchmark Cognac, the Remy Martin XO Excellence. This was still done in German, but soon, all reviews will be in English only.

Pitaud Cognac V.S. 40%

Angenehm rund, viel Kraft, Zigarrenkiste, Orangenzesten, Petrolnoten (altes Autan Mückenspray), Datteln, Kirschen,Rosinen, rote Trauben, Vanille, Mentholrauch, Piniennadeln, Edelholz, grüne Bananenschale, Blüten und Rumanklänge.

Score: 87

Pitaud Cognac V.S.O.P. 40%

Tiefer und dunkler, ja geheimnisvoller als sein jüngerer Bruder, insgesamt auch balancierter: Maraschinokirschen, Edelholz, Waldboden, Vanille, Zigarrenschachtel, Orangenzesten, Rosinen, grüne Bananenschale, Honig, Petrolnote, Demerara-Zucker, Zimthauch und Lebkuchen.

Score: 89

Pitaud XO 40%

Das Konzentrat des VSOP, Aromen hier wesentlich dichter verschmolzen, schöne Reife; auch hier die Petrolnote, jedoch dezenter, Waldbeeren und Waldhonig, Kirschen, Datteln, dunkles Edelholz, Piniennadeln, Orangenzesten, dunkle trockene Erde, Mentholrauch, Vanille, Demerara-Zucker; Persipanspur; Im Geschmack mit dichter Viskosität kommt noch eine feine Nuance Trüffelpraline mit dunkler Schokolade hinzu.

Score: 90+

Pitaud Extra 40% (limited to 300 bottles per year, mostly 1955, 1956 and 1957 distillation), version before 2011

Ein wenig  anders als die jüngeren Pitauds, wie ein feiner alter Speyside-Whisky, keine Offnotes, kristallin-dextroseartige Fruchtpalette mit viel Honig, Capuccino-Keksen, Passionsfrucht, Pfirsich, Cassis, Orangenzeste, Trauben, Rosinen, Vanille, Nüssen, Rancio, dezentes Holz und Süßholz, Toffeekaramell, Marzipan, edle Gewürze; Komplexer geht es kaum! Alte Bowmore und Lochside Whiskys lassen im Geschmack grüßen bei kristalliner Dextrosefrucht, natürlichem Karamell, Beeren, Trauben und Cassis ohne Ende, dazu eine edle zurückhaltende Balance. Wow! Und außerdem auch noch endlos im Abgang. Der kann es mit den besten Whiskys und R(h)ums aufnehmen!

Score: 94 (!!!) for the version before 2011, after: 92+;

Remy Martin XO Excellence

Heller in Farbe und Charakter als die Pitauds, eher Zitronenzesten, weniger Holzeinfluss, was ihn weniger reif wirken lässt; Pfirsich, Petrolnoten, Piniennadeln, Rhum Agricole-Hauch, Zimt, Asche, Toffee, Vanille, eher gefällig denn komplex, aber doch gut; Grapefruitsaft leitet den Geschmack über in den traubenbetonten Abgang.

Score: 87-

In my tasting session the Pitauds really convinced me. Especially the XO and the Extra proved that Cognac isn’t dead. If you want to know more about this brand and their products, please click the following picture of Cognac vinyards – it might change your perspective on the ‚unsexy‘ French spirit.