Ripe, juicy grapes lifted by meadow flowers, acacia blossom, and a hint of cedar open the nose alongside honey and a touch of vanilla. The palate is powerful and fruit driven, with dried peels, allspice, and dried apricot, finishing in honey and warm spice.
The recipe was reverse engineered from a rare, perfectly preserved bottle of 1840 Pinet Castillon Cognac, then built from Ugni Blanc grown on the limestone soils of Angeac in Grande Champagne, double distilled on the lees in small onion headed Charentais pot stills, and aged in Limousin oak.
