The experience:
This second Hors Serie is a cooperation between Cognac producer, a cooperage from Jarnac, a 3-star chef from La Rochelle, Christopher Coutanceau, and an osyter farmer.
New curiosity, new universe, maritime experience !
1st STEP (January 25th 2021): Storage of Staves on the Island of Ré: Maison Henry, La Flotte-en-Ré.
2nd STEP: Drying of staves: 1 year to have the maritime influence of the 4 seasons. Sprayed with sea water to collect sea spray.
3rd STEP: The selection of Cognac by Fanny Fougerat: Fins Bois 2011 – Distillation with lies – Signature mineral and fruity.
4th STEP: Creation of two casks: Made by Damien, from the Tonnellerie de Jarnac: Two different heaters ( light and medium).
5th STEP (From 3rd to 18th March): The Finishing: 13 days in new barrels: To retain minerality, and to control the saline impact of the finishing.
6th STEP: The Packaging: The seafront remindes the staves' experience with wood – Bottling: May 3rd 2022.