Talk about brandy and luxury cognac brand, Courvoisier, definitely comes to mind. As one of the largest suppliers of cognac to both the U.S and Asia, Courvoisier makes a move to change the way you look and think about cognac.
Six&Seven attended the launch event of the Courvoisier Connoisseur Collection at CHIJMES, where Master Blender Patrice Pinet introduced the two new products.
Breaking away from the traditional cognac range of VS, VSOP and XO, Courvoisier launches the world’s first-ever age statement cognac collection with 12-year and 21-year blends; the Courvoisier 12 Year Old is a blend primarily from the Borderies, and the Courvoisier 21 Year Old is a blend made exclusively from grapes from the Grande Champagne cru, aged for a minimum of 12 and 21 years, respectively in French oak.
As an exquisite step-up from cognac used for cocktails or over ice, the Courvoisier 12 Year Old (S$142 ex. GST) has a crisp, delicate and spicy aroma and flavour, that reminds of fresh, sweet sliced ginger. There is a pleasant aftertaste of raisins and marmalade, that makes it particularly enjoyable when paired with chocolates or sweets. Even after dilution, it still possesses its distinctive traits.
It is said that there is a dramatic change during the maturation process from the start till about 12 years, after which it slows down. Hence, the Courvoisier 12 Year Old was chosen to demonstrate all the interesting changes and developments.
The Courvoisier 21 Year Old (S$688 ex. GST) is decidedly more mature, with floral qualities backed by bold flavours, like white pepper and hints of cigar and figs. The mellow aromas deepens into smooth gingerbread notes, ending off with long, slightly spicy moments. It definitely has more body–like that of milk comparing with water–than the younger blend.
21 years marks the coming of age, of a young person transitioning into adulthood, and the Courvoisier 21 Year Old is marketed along the same lines to highlight their revolutionary idea of an age statement cognac collection. In terms of taste, the amount of maturity during that extra 9 years makes enough of a difference, noticeable even for non-connoisseurs.
Besides a small, private tasting session of the revolutionary cognacs, the CHIJMES Hall was also transformed beautiful, with a layout for a fashion show, a silent auction for some extremely exclusive items, as well as a good space to hobnob.
Six&Seven terribly enjoyed The Dragon Mist cocktail, made using the Courvoisier 12 Year Old, so we couldn’t help but to post up the recipe. It was so good, we went back to the mixologist and downed another serving, before rushing off–a little tipsy–to our next appointment.
Six&Seven would like to thank Fulford Public Relations, Beam Global Asia and Courvoisier for the invite.