Close your eyes, inhale... and imagine you’re standing under a tree bursting with ripe apples in the fall – that’s the personality behind this spirit. As you sip, the fruitiness skips across your palate along with a hinting nudge of sweetness. Enjoy this as a digestif after dinner, either neat or over ice. Get crafty and use it instead of vodka in your favorite fruity cocktail, or mix it on the rocks with an artisan ginger ale or cider.">
Appearance: Mahogany and almost oily.
Aroma: Earthy, root-cellar, honeyed apple bouquet (unusually fresh) with lovely complexity. Quite floral, honeysuckle and butterscotch mingling with hints of whiskey, oak, and vanilla.
Taste: Quite crisp, frisky and slightly mid-palate. "Scotchy" and a little nutty rancio with sherry butterscotch and red-apple skin. Spicy and a little feisty.
Finish: Oily with lots of legs. Hangs in on the tongue for ages with a racy back end finish.">
It is far too rainy in Axberg to grow apricots. For this eau de vie, Hans enlisted the help of his best friend and Skurnik wine producer, Bernhard Ott. Intense aroma, fresh-fruity, typical ripe yet elegant stone-fruit notes; soft and creamy on the palate with silky, mellow fruitiness. An intense apricot bouquet, delicately and beautifully balanced. Month of Harvest: July Fermentation: 8-9 days Kg Fruit/Liter: 15kg-19kg ABV%- 42%">
The carrots are washed and immediately cut up and chopped to a mash. To avoid oxidation the fruits are pumped into a stainless steel fermenting tank. Now fermentation starts and the mash is agitated on a daily basis. The fermentation temperature is 16 to 17 °C and takes 7 to 8 days. The fermented mash is distilled twice and with great care. 35 kg of carrots are needed for one liter of 100% pure fruit distillate.">
The williams pears are harvested in August and September and then kept in a cool room for a day or two to ripen further. After that, the fruits are washed, destemmed and immediately cut up and chopped to a mash. To avoid oxidation the fruits are pumped into a stainless steel fermenting tank. Now fermentation starts and the mash is agitated on a daily basis. The fermentation temperature is 16 to 17 °C and fermentation takes 8 to 10 days. 11,5 kg of williams pears are needed for one liter of 100% pure fruit distillate. After the dilution with spring water the brandy has 41,5% by vol.">
The plums are harvested in September and then mixed to a mash and the stones are carefully removed. The fermentation temperature is 19 °C and takes 14 days. It takes 10 kg of plums to produce one liter of 100% pure fruit distillate. The fermented mash is distilled twice, slowly and with great care. The "heart" with 84,5% alcohol by volume is used for the dilution with spring water from an alpine pasture in the "Mühlviertel" to an alcoholic content of 41,5% by volume.">
For Martell VSOP aged in Red Barrels, our cellar master selected only these very rare "red fine grained oak barrels" to age this cognac, highlighting Martell specific ageing style.
A perfect harmony of luscious fruit aromas and refined wood overtones.
A warm copper colour with glints of gold, giving it a uniquely luminous appearance.
Nose: At first, the bouquet is round and fresh, run through by intense fruity notes. The aromas of fresh yellow stone fruits, like cherry plum and baby Reine-Claude, are gently coated by subtle mellowed woody notes. Once in motion, the power of its aromas grows and gains depth, with fleshier fruits such as apricot or vine peach chiming in.
Mouthfeel: In the mouth, it has a full, broad attack and unveils the same intense fruity tones – small plums and honeymoon peaches and apricots. The fruity flavours are marvellously enhanced by delicate notes of sweet spices from the wood of the russet barrels – the very same barrels that create that perfect balance between the expressiveness of the eaux-de-vie and refinement of the spiced notes.
Martell VSOP Aged in Red Barrels – fruitiness, finesse and utter delicacy.">