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Prunier VS Cognac - Item Code: 04520
Discover Prunier VS Cognac:
Prunier VS Cognac is a premium French brandy made from the finest Ugni Blanc grapes grown in the Cognac region of France. This Cognac is aged for at least two years in oak barrels, giving it a smooth, mellow flavor. The nose of Prunier VS Cognac is full of floral and fruity aromas, with hints of honey, vanilla, and oak. On the palate, it is smooth and creamy, with a hint of spice and a long, lingering finish. Prunier VS Cognac is perfect for sipping neat or as an ingredient in classic cocktails. Its complex flavor profile makes it a great choice for any occasion. Tasting notes: Floral and fruity aromas, honey, vanilla, oak, smooth and creamy, hint of spice, long finish.
Producer Notes: Prunier SAS
Prunier SAS is a drinks producer that is based in Cognac, France. The company was founded in 1701 and has been producing high-quality spirits for over three centuries. Prunier SAS is known for its exceptional cognacs, which are made using traditional methods and aged in oak barrels for many years.
In addition to cognac, Prunier SAS also produces other spirits such as Armagnac, Calvados, and liqueurs. Their Armagnac is made from grapes grown in the Gascony region of France and is aged in oak barrels for a minimum of 10 years. Their Calvados is made from apples grown in Normandy and is aged in oak barrels for a minimum of 6 years. Prunier SAS also produces a range of liqueurs, including cherry, raspberry, and apricot.
One of the most famous drinks produced by Prunier SAS is their XO Cognac. This cognac is made from a blend of eaux-de-vie that have been aged for a minimum of 20 years. It has a rich, complex flavor with notes of vanilla, oak, and dried fruit. Another famous drink produced by Prunier SAS is their Vintage Cognac. This cognac is made from a single vintage and is aged for a minimum of 10 years. It has a unique flavor profile that reflects the characteristics of the vintage year.
Prunier SAS is committed to producing high-quality spirits using traditional methods. They use only the finest ingredients and age their spirits in oak barrels to give them a unique flavor and aroma. Their dedication to quality has earned them a reputation as one of the best drinks producers in France.
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Cognac is a kind of brandy named after the town of Cognac in the French province of Charente-Maritime. Wine from the neighboring wine-growing area, Charente and Maritime, is used to make this liqueur.
Cognac production is governed by the French appellation d'origine contrôlée (AOC) designation, with certain production techniques and naming criteria that must be followed in order to maintain AOC status. Ugni blanc, often known as Saint-Émilion in the region, is the most commonly planted of the grapes on the list. Two distillations in copper pot stills are required, as is an aging period of at least two years in French oak barrels from the Limousin or Tronçais regions of France. While cognac develops in the same manner as whiskies and wines do in barrels, the majority of cognacs spend much more time "on the wood" than the statutory minimum amount of time.
Cognac has often humorously been described as "nearly undrinkable" because of the dryness, acidity, and thinness of the white wine used in the production of cognac. Despite this, the wine is ideal for distillation and maturing. A limited number of grape varietals are permitted to be used in its production. For a wine to be deemed a genuine cru, it must contain at least 90 percent Ugni blanc as its primary grape. It is necessary to ferment for 2–3 weeks after the grapes have been crushed, during which time the region's natural, wild yeasts transform the sugar into alcohol; neither sugar nor sulfur may be added. The resultant wine has about 7 to 8 percent alcohol at this stage.
Once the distilling process is complete, it is aged in Limousin oak barrels for a minimum of two years before it may be sold to the general population. It is usually placed in barrels at an alcohol by volume level of about 70%. As the cognac interacts with the wood barrel and the surrounding air, it evaporates at a rate of about 3 percent per year, losing both alcohol and water over a period of time. This occurrence is referred to as "la portion des anges," which translates as "the angels' share" in the local language. When a cognac is aged for more than 10 years in an oak barrel, the alcohol level falls to 40 percent by volume. Once moved to huge glass bottles called bonbonnes, the cognac is kept for future blending purposes. Because oak barrels lose their ability to provide flavor after four or five decades, so aging them for extended periods of time may not be helpful.