[40.0%・NAS・Bottled Circa 2016・Official Bottling・Limited Release]
Nose:
The nose is elegant and composed. Complex fragrances from a broad spectrum but certainly not overwhelming; balanced acidity complimented by an understated sweetness and a fine brush of clay earthiness. The aromas of white fruits and white flowers are effortlessly pleasing, with jasmine and orange blossom leading way. The oak is of course present but there doesn’t seem to be any suggestion of the spirit being over-oaked. Light cinnamon dust on prunes, only a little drying. The aromas retain through time but evolve into notes of dark chocolate and a heavier floral musk.
Palate & Finish:
Syrupy prunes and figs with a light brush of cinnamon. The sweetness from the grapes provide a lovely coating. A splash of black pepper, cinnamon and peppermint before the arrival of toffee creaminess on the mid-palate. The back-palate has traces of Vienna almonds and liquorice stretching on as the oak gently sets in.
The finishing is elongated and without any harshness. A touch drying towards the back end.
Thoughts:
I was told that the minimal age of the cognac blended into this release is 40 years, with the oldest coming from the 1917 vintage.
The nose is mellow but magnificent as one’d expect. That continues through out its delivery yet staying true to what the curation is inherently meant to be.. pleasing to novices and connoisseurs alike, serving attractive flavours that are easy to understand whilst allowing all the finer details to be discovered by the more experienced drinkers.
The balance of oak is particularly well kept considering the age of the cognacs that went into it.
What a bliss.
Thank you Mr. Desmond Fung of Swiss Concept and Mr. Vincent Cuche of Vacheron Constantin for the invite to the intimate dinner featuring the beautifully crafted Overseas and thank you Mr. Morgan de Premorel of Rémy Martin for sharing the Louis XIII with us.
Also cheers to Mr. Haoming Wang for letting us use the photo of the Louis XIII. You can learn more about his works on http://www.haomingwang.photos
☆☆
-Nicholas
WhiskNick 