Cognac Landy XO No.1

Awards of Landy XO

A CAREFUL DISTILLATION

Landy is distilled without any chemical additions.  In the first of two distillations in old alambics, or pot stills, which do not exceed 25 hectoliters in capacity, the wine, rich in lees (the fine tasteful particules), distilled to a strength of  28 alcohols.  The resulting called Le Brouillis is carefully heated a second time, thus ensuring the most gentle and controlled concentration of the aromatic elements.

In total, the Master Distiller will have taken more than 24 hours in order to turn the wine into Cognac.

This long, slow distillation en lait to a lower final proof is designed to maximise the extraction of aromatic elements which ensure complexity and concentration of fruit even after decades of aging in cask.

A VERY SPECIAL AGING METHOD

In the cool cellars of Landy, the young cognac is immediately transferred to new limousin oak casks of 350 litre capacity.  The new casks, rich in tannins and lignins, provide the young cognac with the ideal structure for the extended aging which all Landy cognacs must undergo.  After 8 months to a year, the cognaceau is transferred to older casks (futs roux) whose milder tannins allow the Cognac to age gracefully without developing excessive woody aromas.

A LENGTHY MATURATION

Over time the combination of cool temperatures, high humidity, and the permeability of roof and walls contribute to the emerging complexity of Cognac Landy.  This slow maturation produces a surprising range of flavours and aromas of over three hundred components.  In its youth, Cognac Landy has reminiscent aromas of grapes, balsam with a touch of vanilla.  With age, notes of flowers and honey begin to appear, and finally the rich tobacco, chocolate and plum bouquet of a mature cognac.

After sixty years, the cognac has reached an optimum maturity.  It is then transferred to small glass demijohns, or Bonbonnes where they preserve their superlative complexity.

These Bonbonnes contain the treasures of Landy.