Hoke wrote:Wow, that's what Idahoans say too. Different accent though.
Bill Spohn wrote:Hoke wrote:Wow, that's what Idahoans say too. Different accent though.
the overall manifestation of oak in Cognac is neutral, as a means of aging and not as a means of flavoring. Even with very strongly flavored spirits (such as typical Islay scotch), we don't see new oak being used as a flavoring component. In the case of the scotch, they use neutral oak for aging. As one who has tasted the effect of new oak in aging spirits, I can tell you that the extraction is quick and powerful. Cognac would be a different spirit entirely if new small oak were the primary source of aging cooperage.
As one who has tasted the effect of new oak in aging spirits, I can tell you that the extraction is quick and powerful.
Yes, Victor, the eau-de-vie is, essentially a clear spirit and the aging container must have enough tannin (which is in the superficial layer of the oak stave) to give some coloration (there is also ligning in that superficial layer, which adds phenols of vanillin and syringol and thus the characteristic "vanilla oak" identification). The majority of coloration comes from deeper in the oak stave, in the hemi-cellulose layer, which is weaker than cellulose and more easily degradable.Victorwine wrote:Hoke, correct me if I’m wrong, for Cognac production a percentage of the “spirit” must see some time in “new” oak mainly to obtain some “color”. Besides “flavor and texture” it’s the oak barrels (because of its physical properties), which gives the spirit its “wonderful” color.
Hoke wrote:A question for you: Does Alko list the sugar by grams in everything they list and sell?
Oliver McCrum wrote:Hoke,
I think we're overlooking something; Cognac is allowed to include caramel coloring and 'boisé', an oak extract, both of which darken color without positively changing the spirit. (Sugar is permitted too.) The Cognacs that are said to omit these adulterants (Gourmel, Hine, Ferrand) tend to be much paler than the more commercial examples for a given age...This tends to be true of Scotch, too; I'm drinking a 12 y.o. Cardhu that is very pale in color, as is Glenmorangie, another favorite.
Otto, if your taste in wine is any indication, which of course it is, I would try to get brands that are in the unadulterated camp. I prefer Armagnac to Cognac anyway, personally, and there are more small-producer examples around, at least in my market. I do hope some of them are available in your market.
Mike Filigenzi wrote:Well, if there's one thing I can say it's that you definitely paid attention on that trip out to Cognac, Hoke!
Otto Nieminen wrote: I ask because I've been enjoying drinking some non-vinous beverages recently after I tasted and fell in love with Calvados.
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