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This traditional XO with a modern design is a celebration of both old and new, a new and exciting experience in the present that simultaneously pays its respects to the past. This elegant XO releases aromas of sweet vanilla, ripe green fruits with some delicate earthy tones punctuating the sweet and fruity notes, a perpetual play between fruit and oak. The family believes cognac should be strong and aromatic, which is reflected in the brand’s powerful blends. Maurice Hennessy is reputed to have created the Extra Old (XO) term more than 150 years ago, and this remains, for many, the epitome of the style. We’re leaving delicacy behind here and moving into powerful, rich and spicy territory, with lots of wood-driven smoke and tangy, dried fruit. Dark chocolate, clove and peppercorn come through on a robust and well-structured palate. Alc 40% Courvoisier is also one of the most experimental of the great Cognac houses. The house recently revealed an experimental cognac aged in rare Japanese mizunara oak casks. These exceptionally rare casks are prized among distillers for their ability to impart a particular spice to a spirit. Due to its slow growth and tendency to twist, the oak itself is in very short supply.
Strikingly different from the UK-aged vintage! Rich toffee and salted caramel, with a fruit basket of cherry, prune and dark berries that is complex without weighing heavily on the palate. Suggested Serve
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If you’re looking for a vintage comparison between Early Landed and Jarnac aged, why not try Hine 1983 Vintage Cognac alongside Hine 1983 Early Landed Vintage Cognac . Hine 1985 Grande Champagne, Aged in Jarnac Blending 60% Grande Champagne with 40% Petite Champagne Cognacs, aged between six and 12 years, this is a recipe first introduced by Thomas Hine himself. Nose A real treat to try, Orangerie is only available to buy from The Orangerie shop at Maison Hine in Jarnac. Only 500 editions of this bottle have been produced, all using cognacs aged in the cellar below venue . With an average age of 18 years, it is like the Homage but without its four vintages. Nose A recently relaunched XO sourced from Grande and Petite Champagne, this is a Cognac to woo whisky lovers, with smoky oak, dried fruit and stewed plum, moving into slightly austere tobacco leaf, clove and liquorice. At the richer and more wood-driven end of the spectrum – and a fine example of that style. Alc 40% As an XO standard Cognac, it has been matured for at least 10 years in oak barrels in the Jarnac cellar of Hine Cognac. How to enjoy This well-balanced Cognac pairs perfectly with a Havana cigar, but is equally subtle enough to be enjoyed neat. Presentation
As expected from the nose, this vintage is fuller, darker and more robust than the previous vintage. Suggested Serve Our British founder, Thomas Hine, chose the emblematic stag to represent Hine, most likely because of the analogy between the words Hine and hind. However legend has it that in Dorset, Thomas Hine’s home county, lived a white hart, a harbinger of good fortune and that this is why he elected the stag. Although it may vary slightly, cognac prices are relatively consistent. Needless to say, older cognacs are more expensive and some Hors d’Âge blends like Louis XIII can easily cost several thousand dollars. Full and powerful without losing the nuance and complexity Hine is known for. Punchy prunes and juicy raisins are met with buttery notes, fudge, and some deep, earthy, rancio aspects. Florals are ever-present, floating above the forest floor and the increased wood intervention adds depth of flavour and gentle spice to the well-preserved fruit. Suggested Serve
An independent family domaine with a link to successive Hennessy Master Distillers, Jean Fillioux has about 20ha of vineyard in the heart of Grande Champagne. Bottled at an unusually high strength, this has great intensity and complexity, with more flavours leaping from the glass the longer you leave it: peaches in syrup, orange blossom, dark honey and cigar humidor. Alc 44% This is the same liquid as the previous bottle but has been aged in the cellars under The Orangerie at Maison Hine in Jarnac, France, where conditions are very different. Nose
While food pairing is possible, generally speaking, cognac is best served as a digestif, or aperitif. While the old-school set would only serve it neat and at room temperature, we’re not ones to follow the rules. The taste is refined and elegant with dry cedar notes and a very light, white blossom honey. Suggested Serve Cognac is the spirit you should be reaching for and drinking now,” says certified cognac educator Ms. Franky Marshall. That’s, in part, because of its diversity. Made from grapes—primarily high-acid, low-alcohol ugni blanc variety—that are fermented, twice-distilled, and then matured in oak barrels before blending and bottling, this brandy from France’s Cognac region is not just for sipping after dinner by the fire. In fact, it’s one of the widest-ranging spirits categories out there.Surprisingly or not, the USA is cognac’s largest market and represents yearly imports of 6.1 million 9-litre cases per year. Therefore, it’s easy to conclude that acquiring cognac in the USA is not difficult. Blossom, peach, cinnamon, Danish pastry, Crêpes Suzette, grapes, warm prunes and melted butter flood the nose with maddening and mouth-watering occasion. Taste Brandy is a very broad category comprised of all distillates made from fermented fruit juice, be it from grapes or another fruit, including apples, pears, berries, and more. Cognac is a specific category of brandy. It is made from grapes—usually ugni blanc, colombard, or folle blanche—within the Cognac region of France. Single vintages have been our signature for decades. Each and every one of them is a liquid snapshot of a particular year, echoing the elaboration of fine wines and champagnes. It takes years for optimum natural conditions to make for a remarkable expression.
Founded in 1763 by Englishman, Thomas Hine, Hine is highly regarded around the world for its refined and complex expressions, as well as the House’s impressive collection of single vintage Cognacs. Find out more about Hine Cognac and our trip to Maison Hine here Tasting Notes: Hine Cognac H by Hine VSOP Cognac
Our panel — made up of accredited cognac experts and consumers — tested each bottle blind; first neat, then diluted with water to soften the alcohol and allow the core flavours to shine. They were looking for well-balanced examples offering a smooth mouthfeel and complexity. Younger cognacs should display a light and lively profile of fruit and floral notes, while aged examples should bring greater complexity, heavier oak and jammy dried fruit. A rich nose filled with leather, honey and vanilla, and dappled with hints of spice and floral elements. Taste Alike in every way to the previous Bonneuil except that the grapes were harvested in 2008 and give a snapshot of that year. Nose Dramatically different on the nose to the 2006! Much richer with dates and raisins combining with red cherries. Taste Creating these XO styles is the point at which the great Cognac terroir of Grande and Petite Champagne comes into its own. Those deep, chalky soils help to create a distillate that rewards patience and long years in oak – whether produced by one of the big, multinational-owned Cognac houses, or by a small farm operation using only the fruit of its own vineyards. Best XO Cognacs
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