Bache-Gabrielsen VS Tre Kors - LITER

Volume: 1 litre | Alcohol content: 40% | Colouring: Yes

Special Features:

For VS Tre Kors, Bache-Gabrielsen blends young eaux-de-vie with more mature Cognacs. It uses Ugni-Blanc grapes from Fins Bois and Petite Champagne. Following double distillation, the Cognac ages for at least two years in small, handmade oak casks. The wood comes from Limousin and contributes vanilla notes. During maturation, the house aims to develop richer aromas while preserving the fresh character of the oak.

Tre Kors means “three crosses” in Norwegian. The name dates back to Norway’s prohibition period from 1916 to 1926, when alcohol was available only through pharmacies. Thomas Bache-Gabrielsen replaced the three stars on his Cognac label with three red crosses. Today, the crosses appear in white on the labels.

Tre Kors can be enjoyed neat or in mixed drinks. This version is offered at 40% alcohol in a bottle containing 1 litre.

Tasting Notes:

• Nose: The nose is youthful and fruity. Vanilla from the oak appears first, followed by citrus fruit and spices.
• Palate: On the palate, the Cognac is soft and delicately fruity.
• Finish: The long finish remains fresh and light, with a delicate grape note.

Distillery/Bottler:

Bache-Gabrielsen brings together Norwegian family history and French Cognac craftsmanship. Thomas Bache-Gabrielsen arrived in Cognac in 1903 to develop his family’s spirits business. In 1905, together with his compatriot Peter Rustad, he acquired A. Edmond Dupuy, a house established in 1852. This became the family business Bache-Gabrielsen. In 2009, his great-grandson Hervé took over as the fourth generation to lead the company.

The house operates as a négociant-éleveur: it buys eaux-de-vie from winegrowers who distil their own harvests, then handles their selection, maturation and blending. Cellar master Jean-Philippe Bergier has overseen these tasks since 1989. Alongside the choice of oak, humidity in the warehouses plays an important role. In 2015, three new cellars were built in Louzac-Saint-André near Cognac, two for storage and one for blending. This brought the storage and maturation of the house’s eaux-de-vie together within its own premises.

Facts: