Ageing

Ageing

This raw spirit is racked in small barrels with a capacity of 350 liters. Only French oak wood from the Massif Central area is used, and specifically from the forests of Allier and Limousin. The aging period allows the young spirit to undergo a series of essential physio-chemical changes that result in the subtle metamorphosis of the brandy’s components.

The tannins, which are present in the wood from which the barrels are made, areslowly released in the aging brandy thus contributing to its color, perfume, and flavor.

 

As the aging process continues, the brandy is racked from newer barrels to older barrels. Less tannins are transferred to the aging spirit, and ahigher rate of controlled oxidation is encouraged. Slow oxidation is another key process in brandy production. This further enhances and modifies the flavor and bouquet of the finished product. During the long aging period, the alcoholic content is carefully and methodically lowered from the original 72% by volume to the final 43% – 44% by volume (86-88 proof). After many years of experimentation we have determined that this alcoholic strength is ideal as it enhances the intrinsic characteristics of these superb spirits.

Our efforts are aimed at finding the ideal balance between the concentrated aromatic elements characteristic of our products and the rather “aggressive” nature of alcohol. At the end of the aging period, which is different for our various products, we are ready to bottle with no need for further interventions or manipulations with the exception of a light filtration. We never adjust the color of our products for any reason.