Cigars, Brandy and Cognac

Joined May 2005
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Oakland , California
Cigars, Brandy and Cognac
The most famous brandy region is Cognac, in France. Another great area for brandy production is Armagnac, southeast of Bordeaux. Cognac is devoted to the pot still, whereas Armagnac uses a hybrid method that is a cross between continuous and pot stilling. Cognac uses Limosin oak, an expensive oak that is used for many famous wines, while Armagnac uses a local black oak.

The qualities to look for most in brandies are balance, richness, and fruit. While extensive oak aging is often a mark of quality, if it overpowers the flavor of fruit, the brandy can taste coarse. A regrettable practice that is often done to modestly priced Cognacs is caramelization. It gives the brandy a darker color as well as the illusion of more aging and lends a coarse quality that overwhelms any flavor of fruit.

Many cigar smokers find Brandy or Cognac the perfect complement to a good smoke. The crispness of a fine Brandy or Cognac go wonderfully with the smooth, spicy flavors of a hand-rolled cigar. American brandies are often fruitier, but display the same complex flavors that come with barrel aging. Spanish brandies are usually deeper in color and often have a sweet, smoky component that enhances a cigar.

Just a litle tip for the descerning palat......
 
Deacon, thanks for the info. In you short time here, you have been a great source of information. Thank you!!
 
deacon_meyer, you may be able to answer this question that’s been bothering me for years.

The V.S. or V.S.O.P or any other brandings on a bottle of cognac… what do they mean?

Now, liquor store owners have been able to tell me that the V.S.O.P. means the cognac is a better quality, but they’ve not been able to tell me what the initials stand for, or why the V.S.O.P. is a better quality.

Just curious, always good to learn new things.
--Bender
 
I like courvoisier. I tried some other cognacs, but I like courvoisier the best. I dont care too much for the VS. The VSOP is pretty good. But the XO is out of this world. I have a bottle that I have been working on (on special occasions) for some time. I bought it in the USVI, where it cost $89/bottle (at the time anyway). Wow, I wish I had bought more! It is great with a cigar. I highly reccomend it!
 
Definitions of VSOP & VS and a few others

Hennessy classification of age
A.C: at least 2 years old

V.S.(Very Special): at least 3 years old

Napolean: at least 4 years old

V.S.O.P (Very Superior Old Pale): at least 5 years old

X.O(Extra Old): at least 6 years old

Hors D'age: Too old to determine age
 
Cognac Article

Cognac heralding from a town in western France with the same name, is one of the world's finest brandies. Aged for at least 3 years in special oak barrels, Cognac's quality is strictly rated and labeled directly on the bottles. Very fine Cognacs claim to be comprised of grapes only from a specific, very small area of Cognac called Grande Champagne. Cognac is drunk alone or sometimes used as a final ingredient in elegant French game and meat dishes.
 
More on Brandy and Cognac

The word Brandy comes from the Dutch word brandewijn, ("burnt wine"), which is how the straightforward Dutch traders who introduced it to Northern Europe from Southern France and Spain in the 16th century described wine that had been "burnt," or boiled, in order to distill it. The origins of Brandy can be traced back to the expanding Moslem Mediterranean states in the 7th and 8th centuries. Arab alchemists experimented with distilling grapes and other fruits in order to make medicinal spirits. Their knowledge and techniques soon spread beyond the borders of Islam, with grape Brandy production appearing in Spain and probably Ireland (via missionary monks) by the end of the 8th century. Brandy, in its broadest definition, is a spirit made from fruit juice or fruit pulp and skin. More specifically, it is broken down into three basic groupings.

Grape Brandy is Brandy distilled from fermented grape juice or crushed but not pressed grape pulp and skin. This spirit is aged in wooden casks (usually oak) which colors it, mellows the palate, and adds additional aromas and flavors.

Pomace Brandy (Italian Grappa and French Marc are the best-known examples) is Brandy made from the pressed grape pulp, skins, and stems that remain after the grapes are crushed and pressed to extract most of the juice for wine. Pomace Brandies, which are usually minimally aged and seldom see wood, are an acquired taste. They often tend to be rather raw, although they can offer a fresh, fruity aroma of the type of grape used, a characteristic that is lost in regular oak-aged Brandy.

Fruit Brandy is the default term for all Brandies that are made from fermenting fruit other than grapes. It should not be confused with Fruit-Flavored Brandy, which is grape Brandy that has been flavored with the extract of another fruit. Fruit Brandies, except those made from berries, are generally distilled from fruit wines. Berries tend to lack enough sugar to make a wine with sufficient alcohol for proper distillation, and thus are soaked (macerated) in high-proof spirit to extract their flavor and aroma. The extract is then distilled once at a low proof. Calvados, the Apple Brandy from the Normandy region of Northwestern France, is probably the best known type of Fruit Brandy. Eau-de-vie ("water of life") is the default term in French for spirits in general, and specifically for colorless fruit brandy, particularly from the Alsace region of France and from California.

Brandy, like Rum and Tequila, is an agricultural spirit. Unlike grain spirits such as Whisky, Vodka, and Gin, which are made throughout the year from grain that can be harvested and stored, Brandy is dependent on the seasons, the ripening of the base fruit, and the production of the wine from which it is made. Types of Brandies, originally at least, tended to be location-specific. (Cognac, for example, is a town and region in France that gave its name to the local Brandy.) Important Brandy-making regions, particularly in Europe, further differentiate their local spirits by specifying the types of grapes that can be used and the specific areas (appellation) in which the grapes used for making the base wine can be grown.

French Brandies: Cognac and Armagnac
Cognac is the best known type of Brandy in the world, a benchmark by which most other Brandies are judged. The Cognac region is located on the west-central Atlantic coast of France, just north of Bordeaux, in the departments of Charente and Charente-Maritime. The region is further subdivided into six growing zones: Grande Champagne, Petite Champagne, Bois Ordinaries, Borderies, Fins Bois, and Bons Bois. The first two of these regions produce the best Cognac and will frequently be so designated on bottle labels. Cognacs labelled Fine Champagne are a blend of Petite and Grande Champagne. The primary grapes used in making Cognac are Ugni Blanc, Folle Blanche, and Colombard. The wines made from these grapes are thin, tart, and low in alcohol; poor characteristics for table wines, but oddly enough, perfect for making Brandy. Cognac is double distilled in pot stills and then aged in casks made from Limousin or Troncais oak. All Cognacs start out in new oak to mellow the fiery spirit and give them color. Batches that are chosen for long-term aging are, after a few years, transferred to used, or "seasoned," casks that impart less of the oak flavor notes while the Brandy matures.
Virtually all Cognacs are a blend of Brandies from different vintages, and frequently, different growing zones. Even those from single vineyards or distilleries will be a mix of Brandies from different casks. As in Champagne, the production of local vineyards is sold to Cognac houses, each of which stores and ages Cognacs from different suppliers and then employs master blenders to draw from these disparate Brandies to create continuity in the house blends. Because there are no age statements on Cognacs, the industry has adopted some generally accepted terms to differentiate Cognacs. It is important to note that these terms have no legal status, and each Cognac shipper uses them according to his own criteria. V.S./V.S.P./Three Star: (V.S., very superior; V.S.P., very superior pale) A minimum of two years aging in a cask, although the industry average is four to five years. V.S.O.P.: (very superior old pale) A minimum of four years cask aging for the youngest Cognac in the blend, with the industry average being between 10 and 15 years.

X.O./Luxury: (X.O., extra old) A minimum of six years aging for the youngest cognac in the blend, with the average age running 20 years or older. All Cognac houses maintain inventories of old vintage Cognacs to use in blending these top of the line brands. The oldest Cognacs are removed from their casks in time and stored in glass demijohns (large jugs) to prevent further loss from evaporation and to limit excessively woody and astringent flavors. Luxury Cognacs are the very finest Cognacs of each individual Cognac house.

Armagnac is the oldest type of Brandy in France, with documented references to distillation dating back to the early 15th century. The Armagnac region is located in the heart of the ancient province of Gascony in the southwest corner of France. As in Cognac, there are regional growing zones: Bas-Armagnac, Haut Armagnac, and Tenareze. The primary grapes used in making Armagnac are likewise the Ugni Blanc, Folle Blanche, and Colombard. But distillation takes place in the unique alambic Armagnacais, a type of column still that is even more "inefficient" than a typical Cognac pot still.

The resulting brandy has a rustic, assertive character and aroma that requires additional cask aging to mellow it out. The best Armagnacs are aged in casks made from the local Monlezun oak. In recent years Limousin and Troncais oak casks have been added to the mix of casks as suitable Monlezun oak becomes harder to find.

Most Armagnacs are blends, but unlike Cognac, single vintages and single vineyard bottlings can be found. The categories of Armagnac are generally the same as those of Cognac (V.S., V.S.O.P., X.O., etc.). Blended Armagnacs frequently have a greater percentage of older vintages in their mix than comparable Cognacs, making them a better value for the discerning buyer.


Have Still, Will Travel
Up until the 1970s, portable alambic Armagnacais mounted on two-wheel carts were hauled among small vineyards in Armangnac by itinerant distillers called bouillers de cru. These traveling stills, alas, have mostly given way to larger fixed-in-place setups operated by farmer cooperatives and individual operators.
French Brandy is the catch-all designation for Brandy produced from grapes grown in other regions. These Brandies are usually distilled in column stills and aged in oak casks for varying periods of time. They are frequently blended with wine, grape juice, oak flavorings, and other Brandies, including Cognac, in order to smooth out the rough edges. Cognac-like quality designations such as V.S.O.P. and Napoleon are frequently used, but have no legal standing.


Spanish Brandies
Brandy de Jerez is made by the Sherry houses centered around the city of Jerez de la Frontera in the southwest corner of Spain. Virtually all Brandy de Jerez; however, is made from wines produced elsewhere in Spain -- primarily from the Airen grape in La Mancha and Extremadura -- as the local Sherry grapes are too valuable to divert into Brandy production. Nowadays most of the distilling is likewise done elsewhere in Spain using column stills. It is then shipped to Jerez for aging in used Sherry casks in a solera system similar to that used for Sherry wine. A solera is a series of large casks (called butts), each holding a slightly older spirit than the previous one beside it. When brandy is drawn off (racked) from the last butt (no more than a third of the volume is removed) it is replenished with brandy drawn from the next butt in line all the way down the solera line to the first butt, where newly distilled brandy is added. This system of racking the brandy through a series of casks blends together a variety of vintages (some soleras have over 30 stages) and results in a speeding up of the maturation process.
Basic Brandy de Jerez Solera must age for a minimum of six months, Reserva for one year and Gran Reserva for a minimum of three years. In practice, the best Reservas and Gran Reservas are frequently aged for 12 to 15 years. The lush, slightly sweet and fruity notes to be found in Brandy de Jerez come not only from aging in Sherry casks, but also from the judicious use of fruit-based flavor concentrates and oak essence (boise).

Penedès Brandy comes from the Penedès region of Catalonia in the northeast corner of Spain near Barcelona. Modeled after the Cognacs of France and made from a mix of regional grapes and locally-grown Ugni Blanc of Cognac, it is distilled in pot stills. One of the two local producers (Torres) ages in soleras consisting of butts made from French Limousin oak, whereas the other (Mascaro) ages in the standard non-solera manner, but also in Limousin oak. The resulting Brandy is heartier than Cognac, but leaner and drier than Brandy de Jerez.

Italian Brandies
Italy has a long history of Brandy production dating back to at least the 16th century, but unlike Spain or France there are no specific Brandy-producing regions. Italian Brandies are made from regional wine grapes, and most are produced in column stills, although there are now a number of small artisanal producers using pot stills. They are aged in oak for a minimum of one to two years, with six to eight years being the industry average. Italian Brandies tend to be on the light and delicate side with a touch of residual sweetness.

Pomace Brandies: Getting to grips with Grappa
Italy produces a substantial amount of Grappa, both of the raw, firewater variety and the more elegant, artisanal efforts that are made from one designated grape type and frequently packaged in hand-blown bottles. Both types of Grappa can be unaged or aged for a few years in old casks that will tame the hard edge of the spirit without imparting much flavor or color. Marc from France is produced in all of the nation’s wine-producing regions, but is mostly consumed locally. Marc de gewürztraminer from Alsace is particularly noteworthy because it retains some of the distinctive perfumed nose and spicy character of the grape. California pomace Brandies from the United States are broadly in the Italian style and are usually called Grappas, even when they are made from non-Italian grape varieties. This is also true of the pomace Brandies from Canada.


German Brandies
German monks were distilling Brandy by the 14th century and the German distillers had organized their own guild as early as 1588. Yet almost from the start, German Brandy (called weinbrand ) has been made from imported wine rather than the more valuable local varieties. Most German Brandies are produced in pot stills and must be aged for a minimum of six months in oak. Brandies that have been aged in oak for at least one year are called uralt or alter (meaning "older"). The best German Brandies are smooth, somewhat lighter than Cognac, and finish with a touch of sweetness.

United States Brandies
Brandy production in California dates back to the Spanish missions in the late 18th and early 19th centuries. In the years following the Civil War, Brandy became a major industry, with a substantial export trade to Europe by the end of the century. For a time Leland Stanford, founder of Stanford University, was the world’s largest brandy producer. Phylloxera and National Prohibition almost shut down the industry in the 1920s.
Repeal started things up again, but as with the bourbon industry, the advent of World War II resulted in the brandy producers further marking time. Soon after the end of the war the industry commissioned the Department of Viticulture and Oenology at the University of California at Davis to develop a prototype "California-style" brandy. It had a clean palate, was lighter in style than most European Brandies, and had a flavor profile that made it a good mixer. Starting in the late 1940s, the California brandy producers began to change over to this new style.

Contemporary California Brandies are made primarily in column stills from table grape varieties such as the Thompson Seedless and Flame Tokay, although a handful of small new-generation Cognac-inspired pot distillers, such as Jepson and RMS, are using the classic Ugni Blanc, Colombard, and Folle Blanche grapes. California Brandies are aged for two to 12 years in used American oak (both Brandy and Bourbon casks) to limit woodiness in the palate, although the pot distillers also use French oak. Several California distillers, most notably Korbel, have utilized the Spanish solera method of maturing their Brandy. California Brandies do not use quality designations such as V.S.O.P. or stars. The more expensive brands will usually contain a percentage of older vintages and pot-distilled Brandies in the blend.


Latin American Brandies
In Mexico a surprising amount of wine is made, but it is little known outside of the country because most of it is used for Brandy production. Mexican Brandies are made from a mix of grapes, including Thompson Seedless, Palomino, and Ugni Blanc. Both column and pot stills are used in production whereas the solera system is generally used for aging. Brandy now outsells tequila and rum in Mexico.
South American Brandies are generally confined to their domestic markets. The best known type is Pisco, a clear, raw Brandy from Peru and Chile that is made from Muscat grapes and double-distilled in pot stills. The resulting Brandy has a perfumed fragrance and serves as the base for a variety of mixed drinks, including the famous Pisco Sour.


Other Brandies from around the world
Greece produces pot-distilled Brandies, many of which, such as the well-known Metaxa, are flavored with Muscat wine, anise, or other spices. Winemaking in Israel is a well-established tradition dating back thousands of years. But Brandy production dates back only to the 1880s when the French Jewish philanthropist Baron Edmond de Rothschild established what has become the modern Israeli wine industry along French lines. Israeli brandy is made in the manner of Cognac from Colombard grapes, with distillation in both pot and column stills and maturation in French Limousin oak casks. In the Caucasus region, along the eastern shore of the Black Sea, the ancient nations of Georgia and Armenia draw on monastic traditions to produce rich, intensely flavored pot still Brandies both from local grapes and from such imported varieties as Muscadine (from France), Sercial and Verdelho (most famously from Madeira). South Africa has produced Brandies since the arrival of the first Dutch settlers in the 17th century, but these early spirits from the Cape Colony earned a reputation for being harsh firewater (witblits, white lightning, was a typical nickname). The introduction of modern production techniques and government regulations in the early 20th century gradually led to an improvement in the quality of local Brandies. Modern South African Brandies are made from Ugni Blanc, Colombard, Chenin Blanc, and Palomino grapes, produced in both pot and column stills, and aged for a minimum of three years in oak.


Apple and Other Fruit Brandies
Normandy is one of the few regions in France that does not have a substantial grape wine industry. Instead it is apple country, with a substantial tradition of producing hard and sweet cider that in turn can be distilled into an Apple Brandy known as Calvados. The local cider apples, which tend to be small and tart, are closer in type to crab apples than to modern table apples. This spirit has its own appellations, with the best brands coming from Appellation Controlee Pays d’Auge near the Atlantic seaport of Deauville, and the rest in 10 adjacent regions that are designated Appellation Reglementee. Most Pays d’Auge and some of the better Appellation Reglementee are produced in pot stills. All varieties of Calvados are aged in oak casks for a minimum of two years. Cognac-style quality and age terms such as V.S.O.P. and Hors d’Age are frequently used on labels, but have no legal meaning. In the United States, Applejack, as Apple Brandy is called locally, is thought by many to be the first spirit produced in the British colonies. This colonial tradition has continued on the East Coast with the Laird’s Distillery in New Jersey (established in 1780 and the oldest distillery in America). Apple Brandies that are more like eau-de-vie are produced in California and Oregon.
The fruit-growing regions of the upper Rhine River are the prime eau-de-vie production areas of Europe. The Black Forest region of Bavaria in Germany, and Alsace in France, are known for their Cherry Brandies (Kir in France, Kirschwasser in Germany), Raspberry Brandies (Framboise and Himbeergeist), and Pear Brandies (Poire). Similar eaux-de-vies are now being produced in the United States in California and Oregon. Some Plum Brandy is also made in these regions (Mirabelle from France is an example), but the best known type of Plum Brandy is Slivovitz, which is made from the small blue Sljiva plum throughout Eastern Europe and the Balkans.
 
Differant Cognac's and Pricing

94 • DC Daucourt Single Distillery 12 Year Old Folle Blanche Grande Champagne Cognac $59.
Bright orange-amber hue. Elegant aromas of vanilla and orange peel follow through on an intensely flavored palate with fruity orange zest notes and a vinous, spicy finish. An outstanding, purely flavored, and vibrant Cognac. (tasted on 2002-03-01)
93 • Louis Royer XO Cognac $140.
Rich mahogany hue. Powerful spice and treacle aromas. A supple entry leads to a dryish medium-bodied palate with dried fruit and treacle flavors supported nicely by spicy heat. Finishes with a long, warming fade of rich, wood and spice flavors. Elegant and hedonistic. (tasted on 2003-03-13)
92 • Les Antiquares du Cognac 1978 Vintage XO Fin Bois Cognac $105.
Brilliant copper color. Sweet buttery dark caramel, hyacinth, and dried fruit aromas. A soft, rich entry leads to a medium-to-full-bodied palate with brown spices, autumn fruits, cola nut, and faint wisp of toffee sweetness. Finishes with a long, evolving fade of spice and nuts. (tasted on 2004-04-16)
92 • Rémy Martin X.O. Excellence Fine Champagne Cognac $120.
Brilliant deep amber color. Rich and well-balanced dried fruit, raisin, spice, and toffee aromas. A round rich entry leads to a supple dry-yet-fruity medium-to full-bodied palate with woody spice, dried fruit, and dark caramel flavors. Finishes with a long lingering, perfumed spice, ripe fruit, and mild pepper fade. Robust and fruity. (tasted on 2005-04-21)
91 • Marquis de Gensac Grande Champagne XO Cognac $59.99.
Deep copper color. Round spicy, banana, and caramel nose is attractive. A silky entry leads to very smooth, sweetish medium-to full-bodied texture with nice caramel, marzipan, and black tea-like flavors that envelope the mouth. Finishes with a long and tasty fruit and oak driven fade. A very nice, easy-to-approach XO. (tasted on 2003-03-13)
91 • Louis Bouron XO Cognac $100.
Deep amber due. Rich sandalwood, cola nut, pine, and spice aromas. A soft delicate entry leads to a round medium-bodied palate with robust toffee, nuts, and brown spice flavors. Finishes with a smooth lingering wave of woody spice, mineral, and nut flavors. A pure, very nicely balanced, highly drinkable, lighter-styled XO Cognac. (tasted on 2004-04-01)
91 • Prince Hubert de Polignac XO Grande Champagne Cognac.
Light copper hue. Sweet buttered caramel, nut, and spice aromas. A soft, delicate entry leads to a supple medium-bodied palate with mild caramel, spice, and dried fruit. Finishes with a nice warming fade of pepper and spice. A very inviting and well balanced XO Cognac. (tasted on 2004-04-16)
90 • Francois de Jussac XO Cognac$75.50.
Rich brown-amber hue. Fruity and vinous aromas with vanilla character follow through on a silky and smooth full-bodied palate with a rich finish. A lovely example of a fruity Fine Champagne Cognac. (tasted on 2002-03-01)
90 • Claude Chatelier XO Cognac $24.99. Best Buy.
Brilliant deep amber hue. Sweet floral, toffee, and citrus pie aromas. A soft delicate entry leads to a fruity-sweet medium-to full-bodied palate with a dried tropical, spice cake, sandalwood, and pepper. Finishes with a long fade of exotic woods, spices, and white pepper. Flavorful, rich, and a great value. (tasted on 2004-04-16)
89 • Frapin Chateau Fontpinot XO Cognac $95.
Deep amber hue. Fruity, floral, caramel, and modest spice aromas. A supple entry leads to a smooth medium-bodied palate with dried autumn fruits and roasted nut flavors. Finishes on a decidedly astringent, drying charred wood note with fiery heat. A nicely fruited XO with a very dry, peppery kick. (tasted on 2004-02-01)
89 • Des Ribauds "Coeur du Temps" 30 Year Old XO Cognac $100.
Deep amber color. Dried fruit, star anise, caramel, and vanilla aromas display a touch of lean wood. A soft entry leads to a dryish medium-bodied palate with dried fruit, toffee, and delicate brown spices. Finishes with a peppery spice, dried fruit, and wood fade. Mild and even. (tasted on 2005-04-21)
88 • Jules Gautret 10 Year Old "Vintage" Cognac $39.
Deep copper color. Spice, caramel, cigar box, and roasted nut aromas. A round entry leads to a smooth fruity-sweet medium-to full-bodied palate with toasted nuts, caramel, and peppery brown spices. Finishes with a wave of dried fruit and white pepper. (tasted on 2004-04-01)
87 • Landy X.O. Cognac $59.99.
Rich copper color. Pointedly sharp nose of baking spice, nuts, and dates is interesting. A supple entry leads to a smooth dry medium-bodied palate with subtle dried fruit, burnt caramel, and spice notes. Finishes with a wave of peppery heat and fruitiness. (tasted on 2003-03-13)
87 • Elysee Imperial Fine XO Cognac $79.
Deep copper color. A rich caramel and Christmas spice nose. A soft entry leads to a supple off-dry medium-bodied palate with nice, reserved caramel, fruit flavors, and brown spices. Finishes cleanly. (tasted on 2003-03-13)
84 • Pierre Ferrand "Ambre" Cognac $36.99.
Light copper color. Buttered caramel corn and spicy, bubble gum aromas. A semisweet entry leads to a lightly syrupy medium-bodied palate with caramel taffy, Christmas spices, and dash of white pepper. Finishes with a hot, dry tannic fade. Unusual, bordering on confected. (tasted on 2004-04-16)
83 • Chateau de la Raillerie XO Cognac $69.99.
Deep amber hue. Sweet buttered caramel aromas have a somewhat stalky, perfumed edge. A round entry leads to a glycerous, sweet medium-bodied palate with molasses, perfumed spices, heather, and white pepper. Finishes with a blast of cake sugar sweetness and heat. A very sweet and liqueur-like offering that is not what one thinks of as an XO Cognac. (tasted on 2004-04-01)
 
Whiskey Brands and Prices

98 • Old Rip Van Winkle 12 Year Old Special Reserve Straight Bourbon Whiskey $30.
Brilliant amber-orange. Luscious, complex toffee and Christmas spice nose. A round, supple entry leads to a dry, expansive, medium body. Caramel, nuts, and brown spices are braced by a modest presence of alcohol. Finishes with a lengthy enveloping finish. An outrageously smooth and decadent bourbon. (tasted on 2002-03-08)
98 • Pappy Van Winkle's 15 Year Old Family Reserve Kentucky Straight Bourbon Whisky $48.
Hazy copper color. A rich, supple entry leads to a decandent, huge, full-bodied palate with intense caramel, toffee and peppery brown spice flavors. Finishes with an extreme long, complex, evolving fade of spice and wood notes. A seductive, exotic, and virtually flawless bourbon. (tasted on 2004-02-12)
95 • Old Rip Van Winkle 13 Year Old Family Reserve Kentucky Straight Rye Whiskey $28.
Deep tawny copper. Powerful caramel, spice, sweet tobacco, and estery aromas jump from the glass. A smooth, broad entry leads to a medium-to full-bodied palate with sweet toffee, roasted nut, and leather notes. Finishes with a wave of white pepper, spice, and long-lingering dried fruit flavors. A profoundly rich and oaky rye whiskey. (tasted on 2002-01-01)
95 • The Glenlivet 21 Year Old Single Malt Scotch Whiskey $100.
Dark golden hue with copper highlights. Rich aromas of rancio, malt, and light fruity elements. This opens up with a syrupy mouthfeel showing sweet vanilla, toffee, and peaty flavors that linger on a smooth finish. A beautifully well-aged scotch that is still vigerously malty and has very well integrated spicy wood flavors. Opens up nicely with a small drop of water. (tasted on 2002-01-01)
95 • George T. Stagg 15 Yr. Old Kentucky Straight Bourbon Whisky $40.
Rich chestnut color. Powerful chocolate fudge and coffee aromas. A massive, tannic entry leads to a very dry-yet fruity full-bodied palate with evolving layers of burnt caramel, roasted nuts, mocha, fatty oils, and blazing pepper spices. Finishes with a wave of toffee, tobacco, and black pepper. A chameleon-like behemoth of a bourbon that will calm down considerable with a touch of spring water; nonetheless, it remains very incredibly balanced at barrel strength (make sure to let this breathe, like a fine XO Cognac.) (tasted on 2003-02-10)
94 • Old Rip Van Winkle 15 Year Old Handmade Kentucky Straight Bourbon Whiskey $40.
Rich copper hue. Sweet coconut and caramel in the nose. A smooth entry leads to a rich, slightly sweet, palate of toffee and spicy American oak flavors. Finishes for a mile with dry, ever-evolving flavors. Elegant and beautifully balanced. (tasted on 2002-03-08)
94 • A.H. Hirsch 16 Year Old Pot Stilled Straight Bourbon Whiskey $65.
Brilliant burnished amber hue. Lush toffee, dried fruit, and flint aromas. A rich entry leads to a dense medium-to full-bodied palate with burnt caramel, mellow brown spices, and deeply toasted American oak flavors. Finishes with a balanced wave of spicy pepper. Wonderfully poised with a distinctly even, round quality. (tasted on 2004-01-01)
94 • Old Rip Van Winkle 10 Year Old Straight Bourbon Whiskey $28.
Rich copper color. Sumptuously sweet spicy, caramel nut fudge aromas is enticing. A plush, tannic entry leads to a fruity medium-to full-bodied palate with intense dried fruit, treacle, and toasted nuts. Finishes with a very long bold wave of peppery brown spices, floral honey, and charred barrel flavors that balance the weight of the alcohol. A big, bold aged bourbon that has great balance for its high proof and superb flavor. (tasted on 2003-02-10)
93 • Buffalo Trace Kentucky Straight Bourbon Whisky $19.99.
Amber. Very spicy caramel, banana, coconut and spice flavors. A rich entry leads to a dry-yet-fruity full-bodied palate with spice, buttered toffee, roasted nuts, and wood flavors. Finishes smoothly with rich long fade. Excellent balance of corn sweetness and rye spiciness with remarkable smoothness. (tasted on 2005-02-23)
93 • Elijah Craig 12 Year Old Kentucky Straight Bourbon Whiskey $17.99.
Deep copper color. Toasted banana nut bread nose with an acetone edge. A round dry entry leads to a medium-bodied palate with layers of sweet maple, charred oak staves, forest underbrush, toffee, and birch beer. Lingering and evolving dry wood-driven finish with a touch of sweetness and spiciness. A dash of water opens this over-proof product up, reduces the oak, and adds further dimension. A very nice, dry, cigar bourbon. (tasted on 2003-02-10)
93 • Jim Beam Black 8 Year Old Kentucky Straight Bourbon Whiskey.
Deep amber color. Nutty, fudge and spice nose is attractive. A round entry leads to a smooth, medium-bodied palate with vanilla and toasty oak notes. Finishes with a long, lingering, spicy fade that reveals a nice charred oak quality. Very well-balanced with a great combination of youthful vitality and mature wood-aged flavors. (tasted on 2003-02-06)
92 • Wild Turkey Russell's Reserve 10 Year Old Kentucky Straight Bourbon Whiskey $26.99.
Deep amber hue. Exotic fruit, toasted nuts and molasses aromas. A big, powerful, entry leads to a semisweet, medium-to full-bodied palate with rich roasted walnut and toffee notes supported by a wave of toasted oak. Finishes with a hot, spicy wave of coconut and oak flavor. (tasted on 2002-03-08)
92 • Jim Beam Distillers Masterpiece 20 Year Old Port Finish Bourbon Whiskey $300.
Deep copper hue. Effuses a decadent nose of toffee, leather, and cigar box. A brisk and lively entry leads to medium-to full-bodied palate with very dry, richly fruited, caramel, burnt nuts, leather, and petrol notes. Finishes forever with waves of oak spice, minerals, forest fire, fossil fuels, etc. This falls somewhere between a fine cognac and a traditional bourbon. (tasted on 2002-03-08)
92 • Eagle Rare Single Barrel Kentucky Straight Bourbon Whisky $24.99.
Rich amber color. Sweet dried orange peel, spicy honey, coconut fruit, and a touch of shellac. A fresh, smooth entry leads to an off-dry, rich full-bodied palate with even toffee, macerated cherry, nut, and brown spice flavors. Finishes with a sweet spicy fade of dried fruits, vanilla and oak. Great balance and vitality. (tasted on 2005-02-23)
92 • The Glenlivet 18 Year Old Single Malt Scotch Whiskey $55.
Dark gold with copper highlights. Powerful aromas have a rich malt character with plenty of spice and light peaty notes. Follows through with a surprisingly silky palate where sweet caramel flavors emerge giving way to spicy oak and lingering peat on the finish. (tasted on 2002-01-01)
91 • W. L. Weller 12 Yr. Old Straight Kentucky Bourbon Whiskey $18.99.
Rich amber hue. A candied oak nose follows through on a richly textured palate with caramel flavors generous charred American oak. The makes up in sheer force of personality what it lack in subtlety. (tasted on 2002-03-08)
91 • Woodford Reserve Kentucky Straight Bourbon Whisky $30.
Deep amber hue. Sweet caramel, cocoa butter, and marinating spices. A lush, soft enty leads to a fruity-sweet medium-to full-bodied palate with honeyed rye toast, caramel, vibrant brown spices, and gentle nuttiness. Finishes with a smooth yet bold wash of peppery spice and gently toasted American oak. Elegant and refined bourbon. (tasted on 2004-02-12)
91 • Old Rip Van Winkle 10 Year Old Kentucky Straight Bourbon Whisky $23.
Deep burnished copper hue. Decadent sweet molasses and spice aromas. A lush, rich entry leads to a full-bodied palate of toffee, lavish vanilla, brown spices, and peppery rye notes. Finishes with a long sweet praline and spice fade. Deep and richly balanced. (tasted on 2004-02-12)
90 • Blanton's The Original Single Barrel Bourbon Whisky (Barrel #125) $46.99.
Copper hue. Sweet vanilla, caramel, and dried fruit, aromas are appealing. Supple on the palate with rich toffee, allspice, and pepper notes. Has a great balance between dryness and fruity sweetness that tapers to a smooth finish. (tasted on 2002-03-08)
90 • Corner Creek Reserve Bourbon Whiskey 8 Years Old $21.99.
Dark, olive-hued, chestnut color. Sweet oak, sorghum, and spice nose. Brisk and light on the attack with round medium-bodied palate and charred coconut and oak flavors prominent. Finishes with dry caramel wood spice flavors. (tasted on 2002-03-08)
 
The Distillation of North American Whiskies

The Distillation of North American Whiskies
Most North American whiskies are made in column stills. The United States government requires that all whiskies:

Be made from a grain mash.
Be distilled at 90% ABV or less.
Be reduced to no more than 62.5% ABV (125 proof) before being aged in oak barrels (except for Corn whiskey, which does not have to be aged in wood).
Have the aroma, taste, and characteristics that are generally attributed to whiskey.
Be bottled at no less that 40% ABV (80 proof).
Classifications of North American Whiskies
North American whiskies are essentially classified by the type or variety of grains in the mash bill, the percentage or proof of alcohol at which they are distilled, and the length and manner of their aging.

Bourbon Whiskey must contain a minimum of 51% corn, be produced in the United States, be distilled at less than 80% ABV (160 proof) and be aged for a minimum of two years in new charred barrels, although in practice virtually all straight whiskies are aged at least four years. Any Bourbon, or any other domestic or imported whiskey, for that matter, that has been aged less than four years must contain an age statement on the label. Small Batch Bourbons are bourbons that bottled from a small group of specially selected barrels that are blended together. It should be noted though that each distiller has their own interpretation of what constitutes a "small batch." Single Barrel Bourbon is Bourbon from one specifically chosen cask.

Tennessee Whiskey must contain a minimum of 51% corn, be produced in Tennessee, be distilled at less than 80% ABV (160 proof), filtered through a bed of sugar maple charcoal, and be aged for a minimum of two years in new charred barrels.
Rye Whiskey must contain a minimum of 51% rye grain, be distilled at less than 80% ABV (160 proof) and be aged for a minimum of two years in new charred barrels. A small amount of straight Rye whiskey is bottled and marketed, but most of the industry production is blended into other whiskies to give them additional character and structure. Canadians frequently refer to their whisky as "Rye," though it is in fact made primarily from corn or wheat.

Blended American Whiskey is required to contain at least 20% straight whiskey; with the balance being unaged neutral spirit or, in a few cases, high-proof light whiskey. It has a general whiskey flavor profile (most closely resembling Bourbon), but lacks any defining taste characteristic.

Corn Whiskey is a commercial product that must contain at least 80% corn, be distilled at less than 80% ABV (160 proof) and be aged for a minimum of two years in new or used uncharred barrels.

Moonshine Whiskey (a.k.a. white lightning, Corn likker, or white dog) is distilled from a varied mix of corn and sugar and is aged in Mason jars and jugs for the length of time that it takes the customers to get home, or the Dukes of Hazzard to make a delivery in the General Lee.

Canadian Whisky is made primarily from corn or wheat, with a supplement of rye, barley, or barley malt. There are no Canadian government requirements when it comes to the percentages of grains used in the mash bill. Unlike Bourbons, they are aged, primarily in used oak barrels. The minimum age for Canadian Whisky is three years, with most brands being aged four to six years. Virtually all Canadian whiskys (except the pot-distilled malt whiskies of Glenora in Nova Scotia) are blended from different grain whiskies of different ages. Bulk Canadian Whiskys are usually shipped in barrels to their destination country where they are bottled. These bulk whiskies are usually bottled at 40% ABV (80 proof) and are usually no more than four years old. Bottled in Canada Whiskys generally have older components in their blends and are bottled at 43.4% ABV (86.8 proof).

United States
Kentucky produces all types of North American whiskies except for Tennessee and Canadian. It has the largest concentration of distilleries on the continent.

Tennessee started out as Bourbon country, but today its two remaining distilleries specialize in the distinctive Tennessee style of whiskey.

Other states-primarily Indiana, Illinois, Virginia, and Missouri have distilleries that produce straight whiskeys, although some of these plants are currently mothballed. California has one tiny micro-distillery that produces Rye. Additionally there are a number of distilling plants scattered around the country that rectify (dilute and blend), process and bottle spirits that were originally distilled elsewhere. These distilleries, in addition to sometimes bottling Bourbon that has been shipped to them in bulk, may also create their own blended whiskies. These whiskies tend to be relatively inexpensive "well" brands that are sold mainly to taverns and bars for making mixed drinks.

Canada
Ontario has the largest concentration of whisky distilleries in Canada, three. Alberta has two and Manitoba, Quebec, and Nova Scotia each have one. With the exception of Glenora in Nova Scotia, which is a malt whisky distillery, all of the Canadian distilleries produce only blended Canadian whisky.

A Whiskey Lexicon
Bonded Whiskey is 100 proof Bourbon from a single distillery that was produced in a single "season" and then aged for at least four years in a government-supervised "bonded" warehouse. Distillers originally did this in order to avoid having to pay the excise tax until the whiskey was aged and ready for market. Consumers came to (incorrectly) regard the "bottled in bond" designation as a statement of quality. Bonded whiskies are not much of a factor in today’s market, although they still exist.

The Mash is the mix of crushed grain (including some malt that contains enzymes to break down grain starches into sugars) and hot water from which the distiller draws a liquid extract called wort. The wort is fermented into a simple beer called the wash, which is then distilled.

Sour Mash is the fermentation process by which a percentage of a previous fermentation is added to a new batch as a "starter" to get the fermentation going and maintain a level of consistency from batch to batch. A sweet mash means that only fresh yeast is added to a new batch to start fermentation.

Straight Whiskey is unblended whiskey that contains no neutral spirit. Bourbon, Tennessee, Rye, and Corn whiskey are straight whiskies. There is also a spirit, simply called "straight whiskey," that is made from a mixture of grains, none of which accounts for 51% of the mash bill.

Origins and History of Bourbon Whiskey
The first waves of British settlers in North America were a thirsty lot. It is recorded that the Pilgrims chose to make final landfall at Plymouth, Massachusetts, even though their original destination was elsewhere, primarily because they were almost out of beer.

The first locally-made alcoholic beverage was beer, although the limited supply of barley malt was frequently supplemented by such local substitutes as pumpkin pulp. Distilled spirits soon followed, with rum made from imported Caribbean molasses dominating in the northern colonies, and an assortment of fruit brandies in the south.

In the early 1700s a combination of bad economic times and religious unrest against the Established Church in Great Britain set off a great wave of emigration from Scotland and Ireland. These Scots, and the Protestant Scottish settlers from the Northern Irish province of Ulster who came to be known as the "Scotch-Irish" in the new World, brought to North America their religion, their distrust of government control, and their skill at distilling whiskey.

This rush of humanity, augmented by German immigrants of a similar religious and cultural persuasion, passed through the seaboard colonies and settled initially in Pennsylvania, Maryland, and western Virginia. Mostly small farmers, they quickly adapted to growing rye because of its hardiness, and, in the western counties, Native American corn because of its high yields. Grain was awkward to ship to East Coast markets because of the poor roads; so many farmers turned to distilling their crops into whiskey. In Pennsylvania these were primarily Rye whiskies; farther to the west and south Corn whiskies predominated. By the end of the American War of Independence in 1784, the first commercial distilleries had been established in what was then the western Virginia county of Kentucky. From the start they produced corn-based whiskies.

In 1794 the new, cash-strapped Federal government imposed the first federal excise tax on distillers. The farmer-distillers of western Pennsylvania responded violently in what became known as the Whiskey Rebellion. Federal tax agents were assaulted and killed by angry mobs. Order was finally restored when the federal government sent in an army of 15,000 militiamen, led by George Washington, to put down the revolt. The ringleaders were convicted and sentenced to be hanged, but cooler heads prevailed, and after jail time they were pardoned and released.

This situation did provoke a new migration of settlers into the then-western frontier lands of Kentucky and Tennessee. In these new states farmers found ideal corn-growing country and smooth, limestone-filtered water—two of the basic ingredients of Bourbon whiskey.

The name "Bourbon" comes from a county in eastern Kentucky, which in turn was named for the Bourbon kings of France who had aided the American rebels in the Revolutionary War. Bourbon County was in the early 19th century a center of whiskey production and transshipping (ironically, at the present time, it is a "dry" county). The local whiskey, made primarily from corn, soon gained a reputation for being particularly smooth because the local distillers aged their products in charred oak casks. The adoption of the "sour mash" grain conversion technique served to further distinguish Bourbon from other whiskey styles.

By the 1840s Bourbon was recognized and marketed as a distinctive American style of whiskey, although not as a regionally specific spirit. Bourbon came to be produced in Kentucky, Tennessee, Indiana, Illinois, Ohio, Missouri, Pennsylvania, North Carolina, and Georgia, among other states. Nowadays Bourbon production is confined to Kentucky and Indiana, although the only legal location requirement for calling a whiskey "Bourbon" is that it be produced in the United States. Initially Bourbon was made in pot stills, but as the century progressed the new column still technology was increasingly adopted. The last old-line pot still plant closed in Pennsylvania in 1992, but the technique was revived in Kentucky in 1995 when the historic Labrot & Graham Distillery was renovated and reopened with a set of new, Scottish-built copper pot stills.

The late 19th century saw the rise of the Temperance Movement, a social phenomenon driven by a potent combination of religious and women’s groups. Temperance societies, such as the Women’s Christian Temperance Union and the Anti-Saloon League, operated nationally, but were particularly active in the southern states. The notion of temperance soon gave way to a stated desire for outright prohibition, and throughout the rest of the century an assortment of states and counties adopted prohibition for varying lengths of time and degrees of severity. This muddle of legal restrictions played havoc in the Bourbon industry, as it interfered with the production and aging of stocks of whiskey.

National Prohibition in 1919 had effects on the Bourbon industry beyond shutting down most of the distilleries. Drinking did not stop, of course, and the United States was soon awash in illegal alcohol, much of it of dubious quality. What did change was the American taste in whiskey. Illicit moonshine and imported Canadian whiskeys were lighter in taste and body than Bourbon and Rye. The corresponding increase in popularity of white spirits such as Gin and Vodka further altered the marketplace. When Repeal came in 1933, a number of the old distilleries didn’t reopen, and the industry began a slow consolidation that lasted into the early 1990s, at which time there were only 10 distilleries in Kentucky and two in Tennessee.

It may seem odd, but Scotch whisky may be Bourbon’s inspiration for long-term revival. The steady growth in sales of single malt and high-quality Scotch whiskies has not gone unnoticed in Bourbon country. All of the Kentucky and Tennessee whiskey distilleries are now marketing high-end "single cask" and "small batch" whiskies that have found great success among upscale consumers. Three small specialty distilleries have opened in the last few years in Kentucky and California to cater to this increasing demand for quality over quantity. The United States may yet, in the words of one commentator, "turn away from foreign potions and return to its native spirit."

Tennessee Whiskey
Tennessee whiskey is a first cousin of Bourbon, with virtually an identical history. The same sort of people used the same sort of grains and the same sort of production techniques to produce a style of whiskey that, remarkably, is noticeably different. The early whiskey distillers in Tennessee, for reasons that are lost in the mists of history, added a final step to their production process when they began filtering their whiskey through thick beds of sugar maple charcoal. This filtration removes some of the congeners (flavor elements) in the spirit and creates a smooth, mellow palate. The two remaining distillers in the state continue this tradition, which a distiller at the Jack Daniel’s Distillery once described as being "same church, different pew."

Rye Whiskey
The Scotch-Irish immigrant distillers had some exposure to using rye in whiskey production, but for their German immigrant neighbors rye had been the primary grain used in the production of Schnapps and Vodka back in northern Europe. They continued this distilling practice, particularly in Pennsylvania and Maryland, where Rye whiskey, with its distinctive hard-edged, grainy palate, remained the dominant whiskey type well into the 20th century.

Rye whiskey was even more adversely effected by National Prohibition than Bourbon. A generation of consumers weaned on light-bodied and relatively delicate white spirits turned away from the uncompromising, pungent, full-bodied straight Rye whiskies. Production of Rye whiskies had vanished altogether from its Mid-Atlantic homeland by the 1980s. A handful of modern Rye whiskies are currently being made by Bourbon distilleries in Kentucky and Indiana. America’s first indigenous whiskey style is today only barely surviving in the marketplace. Its primary use is for blending to give other whiskies more character and backbone, although a small but vocal group of Rye whisky enthusiasts continue to champion it.

Blended American Whiskey
Blended whiskies date from the early 19th century when the invention of the column still made possible the production of neutral spirits. Distillers would blend one or more straight whiskies (Bourbon and Rye) with these neutral spirits in varying proportions to create their own branded blend. The taste and quality of these whiskies, then as now, varies according to the ratio of straight whiskey to neutral grain spirit. Early blends were frequently flavored with everything from sherry to plug tobacco. Compared to straight whiskies they were relatively inexpensive and bland in character. Modern blends utilize dozens of different straight whiskies to insure a consistent flavor profile. Blended American whiskies had a great sales boost during and just after World War II when distillers promoted them as a way of stretching their limited supply of straight whiskey. This sales spike did not last, however. Blended whiskies were considered to be too bland by Bourbon and Rye drinkers, and consumers with a taste for lighter spirits soon migrated to Vodka and Gin. Blended whiskies have been leading the pack in declining sales over the past few decades.

Corn Whiskey
Corn whiskey was the first truly American whiskey, and the precursor to Bourbon. An unaged, clear spirit, it was the type of whiskey that Scotch-Irish farmers produced in their stills for family consumption or to trade for store goods. When state and federal excise taxes were permanently introduced during the Civil War, most of the production of Corn whiskey went underground to become moonshine, where it has remained ever since. A modest amount of commercial Corn whiskey is still produced and consumed in the South.

Canadian Whisky
Canadian whiskies, as with their American cousins, originated on the farm. These early whiskies were made primarily from rye. In time most Canadian distillers turned to corn, wheat, and other grains, but Canadians continue to refer to their whisky as "Rye" even though the mash bill for most Canadian Whisky is now predominantly a mix of corn, wheat, and barley, with only a modest perportion of rye for flavor, which results in a lighter-bodied spirit.
 
RE

I hope these short articles will :roll: be able to help someone when it comes to choosing their next purchase of Coganc, Brabdy, Whiskey, Bourbon.....

P.S. I only drink when my wife is away from our home for atleast
8 hrs. :roll: :roll: :roll:
 
Thanks for the info Deacon. I have tried a few of the spirits you mention above, but no all of them by any means. Besides the Courvoisier XO, another one I really like is the Labrot & Graham Woodford Reserve. Definately the best american spirit I have tasted.
 
Thankyou.....when posting information i try to post in debt reports that will allow you or anyone else to be well informed and comfortable enough to go out and purchase a spirit without that feeling in the back of your mind (did i really get a good deal or i sure hope this taste good). I have found that the more informed we are when we are purchasing a particualr spirit or cigar for that matter, the better trade we will get for our money, and are less likely to be dooped, not to mention repsect from our purveyors. Often times i have had purveyors call me and say "i just received this today and i thoguht you might like to try it first. When making purches such as cigars or spirits i make it a point to pass them my card for first contact before they open that sale to the public, and more often than not they call me ahaed of time.
 
No More Posts !!

From this point forward i will no longer be posting information in regards to cigars or cogancs,brandy's or whiskey's. any information you may need can be found on the internet........
 
1. I mistakingly forgot to post the link the articles came from
2. Apperantly they are to long
3. I was blasted and had my head chopped for doing so.

Hence i will keep what little i have learned to myself. I am not one that has to stick my hand to an oven more than once to know that it is hot. I was simply attempting to pass along information that would assist others.