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Tasting Panel Magazine’s 2011 Spirit of the Year: The Comandon XO Cognac

comandon cognac xo Tasting Panel Magazines 2011 Spirit of the Year: The Comandon XO Cognac$150 Cognac also 2010 Double Gold Medal Winner

By Matt Goldstein

The Tasting Panel Magazine has declared their 2011 Spirit of the year to be the Comandon XO Cognac, which retails for about $150 a bottle.  The Comandon XO was also declared the best Cognac of 2010 at the San Francisco International Spirit Competition and won the ever coveted double gold medal for Cognac.  Comandon Cognac has been made since about 1821 in France, in the Cognac region of course.  The average age of spirits in the XO blend is 25 years and the grapes are a blend of Grande Champagne, Petite Champagne, Borderies, and Fins Bois.

From Comandon:

COMANDON Cognac “Extra Old” (XO) is a harmonious blend of eighty eaux-de-vie from the four best terroirs of the Cognac region selected for character and softness. It is aged for between 20 and 30 years in red Limousin oak casks that enhance our cognac with subtle aromas. The result of this superior blend is a limited production authentic cognac XO.

This is a prime example of an ‘extra-old’ cognac.  This XO cognac delivers a reference of what makes a sensual and exact great tasting mature XO. The focus is not on building a ‘pedigree’ but to produce immediate and accessible pleasure for all.

Tasting Notes from Comandon:

The first wave of aromas and flavors offers a dense fruity overtone of orange and passion fruit. Its subtle almond bouquet also has floral overtones of wild roses and violets. Then, it evolves into more concentrated notes of chocolate and coffee, melting into a mocha theme. It has a very deep mahogany color accented by brilliant glints of red flames. The Comandon Cognac XO is rich and concentrated, with superb balance dominated by buttery vanilla and chocolate with hints of sweet leather notes. A powerful cognac with a long structure of oak, fruits and spices that makes for a full bodied but refined cognac, with excellent lingering qualities in the mouth for over 20 minutes.

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