Francois Bouju is the man running the show these days at Bouju Cognac. He's incredibly nice, knows a lot about distillation, taught us a great deal about the region and its wines, and impressed us beyond any expectation we had going in to our appointment. His vines are planted in the best soils: rich limestone which helps to preserve acidity in the fruit, and he is a stickler for detail. The reason the Grand Champagne region makes what is considered the best Cognac is because the soil creates grapes that are fully ripe with high acidity levels and low alcohol. This is important because distillation is about concentrating the flavor of a base substance. If you've got a wine sitting in a tank oxidizing, you're going to have an oxidized flavor in the Cognac. High acidity levels help prevent oxidation while distillation is taking place and prevent the need for stabilizing sulfur (none of us want to taste a distilled fart). At the same time, you need wine with a low alcohol level as to not overpower the flavor of the fruit. Full ripeness is also necessary to have any flavor at all. You can't simply pick early to preserve acidity because your wine will taste terrible. The resulting flavor of the Fines Saveurs is a higher acid, fruit-forward style of Cognac. This is zingy, expressive brandy that exemplifies the quality of Bouju's base wine. More of a mixer, or rocks drink, than a supple sipper, Bouju is the perfect bottle for your French 75 or Sidecar cocktail. A hot deal.
By: David Driscoll
K&L Staff Member
No caramel, no additives, just fresh, vibrant Grand Champagne brandy at a hot price. Nothing more to be said!
By: Jeffrey Jones
K&L Staff Member
A very elegant, light and pretty Cognac. It is a pleasure to smell and is light, juciy and soft in the mouth. Very good.
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