Master blender Cécile Roudaut explored new production methods for St Remy with a double maturation process. The first takes place in new Quercus Petraea oak casks with a fine grain, which were toasted using medium and high heat. These casks impart spicy, vibrant tannins. The second maturation occurs in more traditional European oak casks (with a large grain), toasted using high heat only. These casks are more balanced and sweet, helping to mellow the bolder first barrel. Together, they make a beautifully contrasting pair that give this brandy a unique profile and plenty of flavour.
Vanilla, coconut, almond butter, candied orange, and sweet spices.
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On a blind taste,this would surprise alot of people. It tastes better than some cognacs I have tasted at over twice the price .
A harsh sprit redolent of grappa. Not unpleasant but not what I expect from a French brandy!
Fantastic
