Jean-Luc Pasquet Cognac L'Organic PX Cask 2006

Volume: 0.7 litres | Alcohol content: 50% | Chill filtration: No | Colouring: No

Special Features:

A nine-month finish in a freshly emptied Pedro Ximénez cask shapes this first release in the Experimental Series. Jean and Amy Pasquet selected a Cognac from the 2006 vintage together with Kirsch Import, choosing the year of their wedding. Following maturation in French Limousin oak, the Cognac spent this additional period in a PX cask with a capacity of 100 litres.

Made from Ugni Blanc grapes, this Cognac comes entirely from Grande Champagne. The certified organic single-cask bottling was released in 2022, with an outturn of 120 bottles. It has an alcohol content of 50% and is offered without added colouring or chill filtration in a 0.7-litre bottle with gift packaging.

Tasting Notes:

• Nose: White peaches meet vegetal notes of stems and skins on the nose. A little fresh mint, coriander leaves and oolong tea add further detail, followed by delicate hints of liquorice root, fennel seeds and wild carrots. A little water brings out nuances of shoe polish and heather honey.
• Palate: Raisins and a light sweetness lead on the palate without becoming cloying. Hints of late-harvest Gewürztraminer and Muscat wine accompany them. With water, the freshness remains, while sultanas mingle with delicate liquorice notes.
• Finish: The medium-long finish carries through the raisin and liquorice notes from the palate.

Distillery/Bottler:

The story of the present-day family business began in 1970, when Jean-Luc Pasquet took over his uncle Albert's estate. Today, his son Jean and Jean's wife Amy continue the work: Jean is responsible for the wine and spirit, while Amy's roles include helping select casks for the Trésors de Famille collection and looking after customers.

The poor condition of a vineyard plot prompted the move towards organic cultivation. After initial trials, Jean-Luc registered the estate for organic farming in 1995; the first fully organic harvest followed in 1998. The house uses natural yeasts for fermentation. The wines are distilled on their lees, and no additives are used to adjust colour, flavour or texture.

Facts: