Cognac is regarded as the finest of all the spirits distilled from grapes. Its many qualities and complexity make it the perfect tipple with which to infuse our chocolate truffles.
Located just north of Bordeaux, along the river Charante, you will find Cognac – home to some of the world’s finest Brandy and eau de vie. Like wine, Cognac has its own AOC (appellation d’origine contrôlée) where in order for it to become a ‘Cognac’, it must adhere to strict regulations. Cognac is made through the production and fermentation of wine grapes, before double distillation takes place and barrel ageing begins. The official quality of a Cognac can be classified in the following grades: V.S. (Very Special – minimum 2 years of barrel ageing); V.S.O.P. (Very Superior Old Pale – minimum 4 years of barrel ageing); XO (Extra Old – from 2018 this will mean a minimum of 10 years of barrel ageing); and Hors d’âge (Beyond Age – high quality products so fine they transcend the official age scale).
Rémy Martin – the house from which the cognac in our chocolate truffles comes, was founded in 1724 and has grown to become one of the biggest (and most respected) in France. Its insistence on only using eaux-de-vie from grapes grown exclusively in the top two Cognac regions: Grande Champagne and Petite Champagne, sets this Cognac house apart from the rest. Using fruit from only quality vineyards, the pale and chalky soil of the region provides the ideal conditions to ripen the grapes to perfection. The resulting cognac has a complex palette of rich and unique aromas making it an ideal spirit with which to infuse the dark chocolate ganache of The Wolseley truffles.