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Jacques Cardin Cognac

By Doug Singer

H. Mounier joined forces with Sidney Frank, the American marketing and alcohol magnate, to launch Jacques Cardin VSOP cognac to the American market. Jacques Cardin, or JC Cognac, comes in a sexy, angular bottle, custom-made especially for Jacques Cardin. The luxurious bottle is topped with a stunning silver top, richly engraved with “JC”. The back of the bottle sports a rendering of the Fleur de Lys, or “Lily of France,” which represents purity, royalty, and immortality and is visible from the front through the amber hue of the cognac. 

Created in Cognac, France, JC is made with a selection of Ugni-Blanc grapes chosen with extra special attention paid to the soil of the vineyards. A combination of these grapes adds complexity to JC. As JC is a VSOP (Very Special Old Pale), it is created with a blend of cognacs, each aged at least four years in small French oak casks. This special blend, developed by the cellar master spends its life in contact with wood, developing delicious aromas of wood tannins.

JC has an amber hue with deep golden reflections. It has an intense floral nose that reveals notes of vine flowers and some vanilla undertones. On the palate, it has a heady taste with a ginger and honey finish. 

In addition to JC Cognac, available are two unique flavored versions: JC Apple VSOP and JC Jasmin VSOP.

JC Apple begins with a selection of wines, chosen for their aromas of pear, apricot, and apple. JC Apple has a lively nose that awakens with the aroma of freshly harvested apples. On the palate, a warm apple sensation yields to a finish of fresh green apple.

JC Jasmin is an exotic flavor made with a distillate imported from India. The nose is delightfully floral with undertones of herbs and tea while the palate is heady and stimulating.

All three flavors are available throughout the United States. Each is available in the 50ml, 200ml, 375ml, and 750ml sizes.

By Michael Hepworth

​
What exactly is GRAND BRULOT I thought to myself as I opened the bottle for the first time just around the time this lockdown took effect. Well, Grand Brulot is listed as a VSOP Cognac Café and it can be used in Bloody Mary’s, Manhattans, Negronis, Martinis, spritzes and sidecars , just for starters. It is a blend of Ugni Blanc & Colombard that is crafted into 80 proof VSOP. Then 100% Robusta Ecuadorian coffee bean essence is extracted and blended with brandy to meld for a few months and finally, it is blended with the VSOP Cognac. There is also a whiff of peppermint, nutmeg and hot cocoa in the drink. The retail price is $42.99.

The idea for the drink was instigated in 2015 by John Bernbach who asked for the help of industry veteran Francisco Tonarely to investigate the potential of a cognac/brandy drink blended with coffee. Three year later in August 2018 Grand Brulot was launched. This cognac comes from the Tardy Cognac Group and the grapes come from its single estate. Grand Brulot also plays homage to a New Orleans specialty of the same name that is still served around town.  The name Grand Brulot was inspired by the famous French pirate Jean Lafite who helped New Orleans repel the British invaders in 1812. He would order coffee, pour cognac in the saucer, set it alight and mix it with the coffee.
Recipes:

THE RISE AND SHINE
2 oz Grand Brulot
Orange Twist

Just pour Grand Brulot over ice and the orange will highlight the flavors
of the spirit.

BRULOT BLACK MANHATTAN
1 oz Grand Brulot
1 oz Bourbon
1 oz Sweet Vermouth
3 dashes Orange Bitters

Bartender Todd Smith created this one. Stir all the ingredients together in
a mixing glass. Strain into a chilled cocktail glass with ice and garnish

with orange wheel.

FRENCH NEGRONI
1 oz Grand Brulot
1 oz  Sweet Vermouth
1 oz Campari

Build in a rocks glass over ice and garnish w/orange wheel.

GRAND BRULOT CAFÉ HOLIDAY
1 oz Grand Brulot
0.5 oz Crème de Cacao
3 oz Porter Beer or Stout
3 dashes of bitters

Throw cocktail ingredients between two cups a couple of times to mix
And ignite the foam from the beer. Pour into a highball glass over ice
And garnish with nutmeg.



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