Cognac Maxime Trijol Vintage 1993 Petite Champagne

WHAT'S A VINTAGE COGNAC ?

Marketing : a « Vintage » Cognac means compliance with certain very strict regulations in terms of quality control:

-The Cognac must be aged in the general «ORECO» state stores or in specific « Vintage » cellars. To which entrance is forbidden unless it’s accompanied by a representative of the Cognac Trade Bureau (BNIC).

- If a specific « Vintage » cellar is used, all the operations to be performed on the Cognac (collection of samples, consolidation of batches, etc.) must be carried out in the presence of that representative.

When a Cognac carries a Vintage, consumer can be sure that the product consists of 100 % of Cognac from the year shown on the bottle.
Despite this complicated procedure, that must be scrupulously observed, we have chosen to enable our customers to benefit from certain exceptional batches that we have meticulously selected.

Maxime Trijol 1993 Vintage Petite Champagne Cognac is a transcendent embodiment of a moment frozen in time. Distilled in the momentous year of 1993, this Cognac is a testament to the art of vintage selection, promising its connoisseurs an unparalleled journey through time with every sip.

TASTING COMMENTS :

Eye : Lustrous amber.

The nose : The aroma unveils a gentle concert of candied fruit, paired with nuances of dried grapes and figs. Progressing, the scent deepens, revealing underlying layers of woody and rancio fragrances.

On the palate : A delightful inception of sweet, blossoming fruit notes dances on the tongue, gradually evolving into the sophisticated tastes of vanilla and gingerbread.

Finish : The Cognac concludes with a lingering rancio, characteristic of the aged eaux-de-vie from Petite Champagne, leaving a lasting impression of sheer excellence.

TASTING SUGGESTIONS : Pour this radiant spirit neat at a cozy 20°C (70°F) to best appreciate its symphony of flavors. Especially recommended at the conclusion of a meal, it's a Cognac that invites moments of reflection and appreciation.

At the end of the meal neat at about 20°C.