H By Hine Fine Champagne Cognac Vsop

40%

Appearance: H By Hine Fine Champagne Cognac VSOP presents a radiant amber hue, showcasing its age and depth.

Aroma: Upon nosing, delicate aromas of dried fruits, including apricot and fig, mingle with hints of vanilla and oak, creating an enticing bouquet.

Palate: The first sip reveals a velvety texture, with flavors of caramelized fruits, spices, and subtle floral notes dancing on the palate. The mouthfeel is smooth and luxurious, with a balanced sweetness and a touch of warmth from the oak aging.

Finish: The finish is long and lingering, with the flavors evolving gracefully, leaving a satisfying warmth and a hint of toffee on the palate.

Hine is a well-known manufacturer of Cognac that has been producing the brandy for over 250 years. The Hine House is located bon the banks of the Charente River in Jarnac, France.Despite what you might think, Champagne Cognac is not made from Champagne, in the region of Champagne, nor from the grapes used to make Champagne. Champagne is made from Chardonnay, Pinot Noir, and Pinot Meunier grapes. Cognac is most often made from Ugni Blanc grapes.Rémy Martin VSOP is composed of eaux-de-vie coming exclusively from the most sought-after vineyards of Cognac: Grande Champagne and Petite Champagne. Such eaux-de-vie offer exceptional ageing potential, and are blended into what is known as Fine Champagne Cognac. TypeBrandy. Size700mL.
VSOP stands for “Very Superior Old Pale”. To achieve this classification, VSOP cognacs must be created from eaux-de-vie aged for at least four years. The VSOP category includes designations such as “Old” or “Reserve”.
The process of making Cognac starts in the vineyard, where the crisp, acidic wines, produced most often from St. Emilion grapes, are distilled twice in pot stills. The first distillation brings the brandy to about 28 percent alcohol, while the second round yields a spirit of about 70 percent alcohol.
Back in 1550, the Hine family lived in Beaminster, Dorset, on the south coast of England. The family's great cognac journey was to begin in the 18th century: Thomas Hine, a linen merchant, decided to send his son Thomas (one of 11 children) to France to learn French and the art of making cognac.
Cognac is distilled twice in onion-shaped copper pot stills (called alembic charentais), but unlike whisky, there is a strict timetable enforced. In the Cognac region, distillation begins towards the end of November, and must be finished by 31 March the following year.