Celebrating the Complexity and Craftsmanship of Cognac with Bisquit & Dubouché
Bisquit & Dubouché cognac is a rebellious spirit, personified by each amber drop. With every sip, you can taste the heritage and careful consideration that bleeds into the ‘heart’ of Bisquit & Dubouché – a cognac that carries over 200 years of history.
Each year on the 4th of June, we celebrate World Cognac Day, but because cognac isn’t made in a day, we’ve decided this spirited drink deserves an extended celebration. To pay homage to the craft and complexity of cognac, we get to know Bisquit & Dubouché a little better and share some of our favourite recipes to indulge with this timeless tipple.
What is Cognac?
Cognac is a type of brandy, but it’s not just any brandy, it’s in a league of its own. Unlike brandy, which can be distilled from any type of fruit juice, cognac can only be produced using highly specific white wine grapes — the Ugni Blanc – a grape varietal that grows in the Southwest of France, in the Cognac region.
Since all fine things in life require time, making cognac is a lengthy process, but the reward is in the refined, smooth taste of a cognac like Bisquit & Dubouché. As an Appellation d’Origine Contrôlée (a certification of authenticity granted to certain geographical indications for wines), cognac needs to clear a set of rigorous requirements and follow distinct production methods — from the harvesting to the distillation, to ageing and blending.
Cognac production is actually a form of art, as no two cognacs are the same. They all feature a unique, distinct taste, which can be attributed to the cutting process.
The Heart of the Cognac
Cognac is more than a spirit and the heart of Bisquit & Dubouché Cognac lies in its unique method of distillation. What makes cognac compelling and complex and sets it apart from brandy, is the distillation process. It undergoes not one, but two distillations, to result in a refined and uncompromised taste.
With every sip, you can taste the heritage and careful consideration that bleeds into the ‘heart’ of Bisquit & Dubouché.
The distinct Ugni Blanc grapes from which cognac is distilled, are harvested in late September. The grapes are pressed from the moment they’re harvested to produce a wine that’s aromatic and acidic enough. The wine is then distilled twice using a Charentais copper pot, known as an ‘alambic’, as this special apparatus is required to yield higher alcohol concentrations within the distillate.
Using Alexandre Bisquit’s original distillation method, Bisquit & Dubouché doesn’t depend on fixed parameters like timing, as most cognac brands do. Instead, they follow distinctive distillation methods influenced by emotion and intuition.
Distillation is a crucial process, as unfavourable by-products need to be separated from the ethanol. The distillate has different cutting points and the distiller determines how much or how little of each part they want to retain. Being a full bodied drink, it stands to reason that cognac not only has a ‘heart’, but a ‘head’ and ‘tail’ too. The ‘head’ of cognac forms the first part and the ‘tail’ is the end part of the distillate. Contrary to popular belief, the best isn’t always the last and when it comes to Bisquit & Dubouché, the middle part or the ‘heart’ of the cognac is savoured.
Using Alexandre Bisquit’s original distillation method, Bisquit & Dubouché doesn’t depend on fixed parameters like timing, as most cognac brands do. Instead, they follow distinctive distillation methods influenced by emotion and intuition. Bisquit & Dubouché distillers rely on an ‘au fait’ sense of smell and mouthfeel to enhance the extraction of perfumes and flavours during ‘heart’ collection.
Staying true to the spirit of rebellion, Bisquit & Dubouché distillers preserve the ‘heart’ a little longer than other cognac brands do, and only cut the ‘tails’ towards the end of the distillation process.
The distillers wait for the precise, defining moment before cutting the ‘head’ and ‘tail’ from the cognac. To ensure the flavours are well balanced and the aromas are developed, the distillers continuously taste and smell the liquid for that distinct Bisquit & Dubouché aroma and taste. Staying true to the spirit of rebellion, Bisquit & Dubouché distillers preserve the ‘heart’ a little longer than other cognac brands do, and only cut the ‘tails’ towards the end of the distillation process. This requires a deep sense of knowledge and complex understanding of cognac. What’s even more impressive is that they cut the ‘tails’ by hand, which is only possible with years of perfected craft and guided intuition.
Taste Bisquit & Dubouché
Those familiar with this amber spirit might know the designations, but those who aren’t cognac connoisseurs might help knowing their V.S from their V.S.O.P.
After distillation, the ageing takes place. The distillate is aged in French oak barrels and the ‘eaux de vie’ turns from colourless to the amber spirit we know as Bisquit & Dubouché.
The heart of cognac produces the ‘eaux de vie’ or ‘water of life’, which is a colourless brandy produced from fermented fruit. Bisquit & Dubouché’s longer distillation process allows for a more concentrated aromatic taste and smoother mouthfeel. Bisquit & Dubouché has an inimitable softness, with developed fruity aromas and notes of honey, fig, dark fruits.
After distillation, the ageing takes place. The distillate is aged in French oak barrels and the ‘eaux de vie’ turns from colourless to the amber spirit we know as Bisquit & Dubouché. The ageing process also impacts the cognac’s flavour, allowing the spirit to mellow and develop a smooth taste, while imparting nuanced fruity, floral and spiced notes.
Bisquit & Dubouché V.S.O.P (Very Superior Old Pale) is incubated for at least four years and has aromas of apricot, honey and citrus notes.
Because Cognac is a distinguished drink, there’s more than one type and they’re ranked according to age. Bisquit & Dubouché has three unique offers, as the length of maturation results in varying flavour profiles.
The Bisquit & Dubouché V.S (Very Special) is aged for two years and has delicate floral aromas and spicy notes. The second offering, Bisquit & Dubouché V.S.O.P (Very Superior Old Pale) is incubated for at least four years and has aromas of apricot, honey and citrus notes. Their last offering is the Bisquit & Dubouché X.O (Extra Old), which is aged for no less than six years and contains aromatic notes of stone fruit and cinnamon.
Bisquit & Dubouché Recommended Serve
Whether you enjoy your cognac neat, on the rocks or with good food, we’ve got some delicious recipes to help you celebrate the legacy and craft behind Bisquit & Dubouché cognac, now and every month of the year.
B&D Old Fashioned
50ml Bisquit & Dubouché V.S.O.P
15ml simple syrup
2 dashes bitters
1 orange peel twist
Splash of water
Drop bitters into an Old Fashioned glass filled with ice cubes.
Add a splash of water and simple syrup.
Pour in the B&D V.S.O.P
Garnish with a twist of orange peel.
Cumin & Cinnamon Spiced Dark Chocolate Truffles
Spicy and fruity aromas in these dark chocolate truffles pair beautifully with the cinnamon and oak wood notes in Bisquit & Dubouché V.S.
Baked Plums with Spiced Ginger Biscuit Crumble
Fruity and spicy flavours in these baked plums enhance the plum, gingerbread and liquorice notes found in Bisquit & Dubouché X.O.
Lemon Curd Crème Brûlée
Notes of honeysuckle, citrus and mango in Bisquit & Dubouché V.S.O.P intensify with the smoothness of this crème brûlée and the zesty lemon curd.
White Choc Malva Pudding
The creamy white chocolate in this malva pudding complements the delicate softness of Bisquit & Dubouché V.S.
Learn more about Bisquit & Dubouché and Campari Group at their websites below.
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