MATURATION
Cognac aging at Cognac Pasquet combines tradition and innovation, with exceptional vintages aged in oak barrels. Family know-how passed down over several generations, guaranteeing incomparable quality.
« A slow
aging process »
When distillation is complete, the distillate is dispatched into casks in our cellars at still strength, 71% alcohol by volume. The eaux-de-vie will begin its slow aging process here. The legislation requires a minimum age of 2 years spent in oak for the eau-de-vie to officially obtain the right to bear the cognac appellation. Here, at Domaine Pasquet, our youngest spirit comes out after no fewer than four years maturation in oak casks.
« The choice
of barrels is essential... »
The choice of barrels is crucial for our cognac-making process. We collaborate with several coopers, each having their own special touch. This provides us with an exceptionally diverse aromatic palette bringing richness and complexity to the cognac. Depending on how long we expect the specific cognac to mature, we choose either wide-grained wood from the Limousin forests, rich in tannins and often containing mostly vanilla aromas, or fine-grained wood from the Tronçais forest, less rich in tannins, but with a more developed aromatic palette ranging from coconut to roasted coffee. The cooper puts his barrel together around a wood fire, and the time spent in contact with the flame on the staves determines the type of toasting. We favor Medium/Long toasting to obtain notes of sweet spices, fresh, slightly-roasted vanilla. We also have some barrels in Medium/Plus and nearly charred (charring being forbidden in France) toasts for more intense aromas of coffee, spices, and vanilla.
This aromatic palette allows us to compose blends among several casks in order to create different bases that will age between 4 and 10 years depending on the desired Cognac. 30% of the new eaux-de-vie will be housed in new barrels, and the remainder of the annual production will be placed into barrels that have been used for only one or two vintages. An eau-de-vie will remain in its new barrel for no more than one year.
« The Subtleties
of Aging in Oak Barrels »
Around its first 4 to 5 years, the oak barrel will have exchanged with the eau-de-vie about 90% of its tannins and aromas, after which it becomes what is called a brown barrel, whose role is to allow the cognac to quietly integrate all the tannic and aromatic elements previously assimilated. Brown barrels are useful for a very long time, perhaps even a century or more. Old barrels are precious for preserving old and venerable eaux-de-vie, helping with oxygen exchange and curating the flavor of a cellar.
The cellar itself has an impact on the flavor profile of the cognacs that it contains depending on its humidity level. This depends on the soil (as our cellars still have their ancient dirt floors), which allow the natural humidity of the earth to seep through. Slow maturation of our spirits is achieved through the exchange between the eaux-de-vie and the ambient air, whether dry or humid.
« KNOW-HOW AND
PRECISION... »
The flavor profile of the eaux-de-vie will evolve differently according to the humidity level, more concentrated and alcoholic in a dry cellar and rounder and more mellow in a humid cellar. Regularly, with Jean in the lead, we taste the eaux-de-vie during their maturation process to ensure that it is going on as anticipated. It happens that certain barrels develop an aroma more conducive to a particular quality, and their destiny is changed.
At still strength, 71% alcohol by volume, cognac is too strong to be tasted and enjoyed by most. It must be at least 40% alcohol by volume to be considered as cognac though. During the long maturation time, it is our work to regularly and gradually “reduce” the cognac with pure reverse-osmose water. This is a precise job that ends in a drip by drip system, as this incorporation must be done slowly and progressively.
When the cognac is at its optimal alcoholic percentage, we can prepare to bottle it on site and by hand.
