Cognac Week – Day 5: Martell XO (40%, Circa 2006)

Cognac Week LogoSo the Château Montifaud XO turned out to be 30yo and was really no dud even though it was “only” a Petite Champagne. Let’s break out some, at least great looking, XO from a big brand: Martell, one of the oldest houses that still exists. Martell was Founded in 1715 by Jean Martell. Jean was born in 1694 and hailed from the Island of Jersey, the largest channel island off the coast of Normandy. In the thirteenth century Jersey was lost to the Kings of England. Jean Martell died in 1753. The business was continued by his wife and later by his sons. The first Martell VSOP was created in 1831 and in 1912 Cordon Bleu saw the light of day. In contrast, this XO was only recently created in 2005!

The bottle looks like it was inspired by an entire museum of art. But the bottle shouldn’t be the reason we buy a Cognac now do we? No, we care about what’s inside. Inside is XO Cognac created from eaux de vie aged between 10 and 35 years old. The eaux de vie come from the Borderies, Grande Champagne but also Petite Champagne and Fins Bois. The Borderies is the most prestigious region, followed by Grande Champagne, Petite Champagne, Fins Bois, Bons Bois and finally Bois Ordinaires and Bois Communs. The “lesser” the region, the bigger its size.

Martell XOColor: Dark orange brown.

Nose: Nice and beefy. Very fruity, but not as soft and smooth as I expected (again). Vanilla and cherries. Thick aroma. Sandalwood, toasted bread and laurel licorice. When smelled vigorously a small hint of dry elephant dung (never been to a zoo?) combined with licorice. Perfumy (woody notes from an eau de toilette) and very elegant. Dont drink this without at least a smoking jacket.

Taste: Thick and syrupy. Sugar water sweet, but much lighter than expected. Not very complex. A quick second sip, already shows some more. Paint and slightly acidic fruit. Syrupy feel with cherries and plain Sugar and burnt caramel. But all is happening in the beginning, so when we get to the finish, not al lot is happening anymore.

It actually tastes like a good cognac, alas one that has lost its stride a bit. Made on autopilot. Sure it has old elements, and sure it has a dark color. Sure it is nicely packaged. Not very practical though on my lectern. Just a shame this has a pretty weak finish, if you ask me. Its instant gratification, but nothing more durable. Good, very nice nose again, but actually I’m a bit disappointed. I wonder how the price of this compares to the Château Montifaud XO.

Points: 83

Cognac Week – Day 4: Château Montifaud XO (40%, OB, 1981/2011)

Cognac Week LogoJust like I promised yesterday, Today we’ll return to Château Montifaud, and this time we will have a look at their XO expression. (Extra Old). By law an XO should be at least 6yo, but again we see that Montifaud age their Cognacs longer than necessary. This XO is 30yo! In 2016 however law will be changed, and an XO should be 10yo, but I don’t think Montifaud will age their 30yo XO Cognac even longer, now the law will change. Just like the VS, this is made with grapes from the Petite Champagne region. It maybe a “lesser” region than the Grande Champagne Region, but Montifaud will know what to do with these “inferior” grapes, if the VS is anything to go by.

Chateau Montifaud XOColor: Orange copper gold (ever so slightly lighter than the VS.)

Nose: Winey and with some added acidity, which smells as “age”. Deeper and more brooding. Old bottle effect and powdery. It’s different from the VS which already had a beautiful nose. This XO is really a fantastic Spirit to smell. It’s so nice, that I completely forgot to take notes when I was nosing this!

Taste: Winey and sweet. It’s even more winey than the VS and lacks the licorice, its younger brother has. Honey and green apple skins. Fragile old age. This one has more depth, (but not as much as I’ve come to expect from a 30yo Cognac). It does have much more staying power compared to the VS The finish has a well hidden burnt wood note that’s hardly there. When that dissipates it shows a slightly translucent acidic note that also quickly dissipates. The sweetness is less of a honey quality and more of plain sugar, and it’s always present. If the sweetness would be more refined, it would have been an even better Cognac.

Coming from a Whisk(e)y background, I find these Cognacs to be very…lovely and light. Even these old blended stuff of 25yo like the Jean Fillioux, and this 30yo Montifaud come across as a bit too simple in the taste, and I do believe the lowest possible ABV. for a Cognac is hurting the wealth of aroma’s these kinds of Cognac should have. So age isn’t everything when you start adding a lot of water. In fact I don’t want to write about this again. With this one I want to sit back and enjoy.

Points: 86