Martell finds a per­fect bal­ance.

The Peak (Malaysia) - - Contents -

Known for their el­e­gance and so­phis­ti­ca­tion, Martell’s co­gnacs are pro­duced us­ing fine-grained oak bar­rels and dou­ble dis­til­la­tion of clear wines, a happy mar­riage that has be­come the sig­na­ture of the brand’s fine taste. The new Martell VSOP Aged in Red Bar­rels, how­ever, car­ries a height­ened fea­ture dis­cernible only by the most dis­cern­ing con­nois­seur. Un­like its brethren, the unique­ness of this par­tic­u­lar cognac is from the full age­ing of eaux de vie in only red bar­rels. Known as futs roux be­cause of the red­dish tinge of their wood, these bar­rels have reached the per­fect stage of mat­u­ra­tion for both the oak and eaux-de-vie, al­low­ing for an ide­ally bal­ance ex­change be­tween the two.

Typ­i­cally crafted from woods be­tween 180 and 200 years old, these casks are char­ac­terised by finer, less pro­nounced tan­nins, which work bet­ter with the del­i­cacy of Martell’s clear wines, de­vel­op­ing aro­mas that are more sub­tle, gen­er­ous and re­fined. Time in these red bar­rels has also cre­ated the per­fect bal­ance be­tween fruity and spicy woody notes, mak­ing the cognac the per­fect pair for del­i­cate cui­sine. On the nose, the cognac un­furls cop­pery tones, with a round and fresh bou­quet re­flec­tive of in­tense fruity notes and sub­tle mel­lowed woody notes. Swirl it and the power of its aro­mas grow and gain depth, with fleshier fruits, such as apri­cot or vine peach, chim­ing in, all of them mar­vel­lously en­hanced by del­i­cate notes of sweet spices.

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