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Cognac
This study of cognac - written by an internationally recognized expert and leading authority on the subject - deals with the history of this spirit and the story behind the world-famous town of its origin. Nicholas Faith explores every aspect of cognac's increasing prominence in today's markets, unfolding the extraordinary story of fraud and how it contributed in providing the foundation for the system of control that now protects its manufacture and sale. Also featured in the book are detailed profiles of cognac's key producers, a full account of the intricate production techniques used to make cognac, and a guide to drinking and enjoying the wide range of cognac makes and styles that are available around the world.
- GenresFoodFood and Wine
275 pages, Kindle Edition
First published January 1, 1987
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57 people want to read
About the author
Nicholas Faith
48 books15 followersNicholas Faith is a former senior editor for the Sunday Times and The Economist, a journalist and author.
He has written widely on wines, spirits and transport.
In 1996 he founded the International Spirits Challenge.
In September 2010 Nicholas Faith was the first recipient of the Lifetime Achievement Award given by the Bureau National Interprofessional de Cognac.
He has written widely on wines, spirits and transport.
In 1996 he founded the International Spirits Challenge.
In September 2010 Nicholas Faith was the first recipient of the Lifetime Achievement Award given by the Bureau National Interprofessional de Cognac.
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Displaying 1 - 4 of 4 reviews
January 17, 2026
This guide is almost ten years old but nothing in the realm of cognac changes that quickly.
This book has all the basics: describing the region, sub-regions, distillation and subsequent care of this “brandy.” It isn’t limited to the just the biggest “Houses of Cognac” but has detailed descriptions of dozens of products. It is an easy to read guide for both the beginner and those who like to explore this subject matter in greater detail. It even provides helpful contact information. I have set out below the section describing and evaluating the products from one of the most popular brands - Rémy Martin as an example
Rémy Martin
20 Rue de la Société Viticole 16100 Cognac. Tel: +33 545 35 16 15
*VSOP: still the standard by which all others are measured, 15y/o very spicy, bread, candied fruit long.
Mature Cask Finish: sold only in Europe. Fruitier, with apricot overtones, rounder and more elegant than Rémy’s traditional VSOP
1738 Accord Royal: (the year the first M. Rémy Martin got royal permission to plant more vines). Atypically for Rémy it is rich smooth, concentrated spicy, would be good with cigars – and chocolate.
*Coeur de Cognac: very smooth, creamy, delicious.
*Club: much richer, for the Chinese market.
*XO Excellence: 85% GC 10–35 y/o, average 23 years, again rich fruits confits, apricot, orange, prune so concentrated that you don’t even have to put your nose into the glass so it’s okay to put a little ice in the drink.
Extra 35: mostly GC rich rancio, spicy and gingery.
Centaure de Diamant – for duty free: Quite dry and woody on the nose but richer and well-balanced on the palate
Louis XIII: quintessence of the Rémy style in a special Baccarat bottle which contributes to the – in my opinion – excessive price.
There’s also the Louis XIII Black Pearl, the most intense cognac I have ever tasted, on sale at a mere $32,000. Vintages: the only major firm to launch a series of specially selected vintages, sold under the name ‘The Centaur’s Collection’, selected from a mere couple of hundred casks out of a total of 200,000."
This book has all the basics: describing the region, sub-regions, distillation and subsequent care of this “brandy.” It isn’t limited to the just the biggest “Houses of Cognac” but has detailed descriptions of dozens of products. It is an easy to read guide for both the beginner and those who like to explore this subject matter in greater detail. It even provides helpful contact information. I have set out below the section describing and evaluating the products from one of the most popular brands - Rémy Martin as an example
Rémy Martin
20 Rue de la Société Viticole 16100 Cognac. Tel: +33 545 35 16 15
*VSOP: still the standard by which all others are measured, 15y/o very spicy, bread, candied fruit long.
Mature Cask Finish: sold only in Europe. Fruitier, with apricot overtones, rounder and more elegant than Rémy’s traditional VSOP
1738 Accord Royal: (the year the first M. Rémy Martin got royal permission to plant more vines). Atypically for Rémy it is rich smooth, concentrated spicy, would be good with cigars – and chocolate.
*Coeur de Cognac: very smooth, creamy, delicious.
*Club: much richer, for the Chinese market.
*XO Excellence: 85% GC 10–35 y/o, average 23 years, again rich fruits confits, apricot, orange, prune so concentrated that you don’t even have to put your nose into the glass so it’s okay to put a little ice in the drink.
Extra 35: mostly GC rich rancio, spicy and gingery.
Centaure de Diamant – for duty free: Quite dry and woody on the nose but richer and well-balanced on the palate
Louis XIII: quintessence of the Rémy style in a special Baccarat bottle which contributes to the – in my opinion – excessive price.
There’s also the Louis XIII Black Pearl, the most intense cognac I have ever tasted, on sale at a mere $32,000. Vintages: the only major firm to launch a series of specially selected vintages, sold under the name ‘The Centaur’s Collection’, selected from a mere couple of hundred casks out of a total of 200,000."
April 15, 2017
was doing research on a different subject and came across this so decided to download it and enjoyed it a lot. you should check it outt
a lot of different recipes. I might try some as the summer goes on,and I'll let you know how they turned out....
a lot of different recipes. I might try some as the summer goes on,and I'll let you know how they turned out....
December 1, 2022
The book was short and concise. It gave a history of the spirit as well as an update on how the various cognac houses outside the big 4 names are doing in recent times. I rated it 4 as I think it could've been improved by providing a more recent update. As of writing, the latest edition of this book is 2016. A lot could've changes in 6 years.
The author actually collaborated with Cognac-Expert on the cocktails section of the book. I'm a subscriber of CE and I believe that they can do better than just giving cocktail recipes. CE is doing a great job in marketing the spirit and in fact, they did a crowdsourced Cognac last year, 'Cognac Imaginé.'
This book has a lot of potential. It should be updated.
The author actually collaborated with Cognac-Expert on the cocktails section of the book. I'm a subscriber of CE and I believe that they can do better than just giving cocktail recipes. CE is doing a great job in marketing the spirit and in fact, they did a crowdsourced Cognac last year, 'Cognac Imaginé.'
This book has a lot of potential. It should be updated.
November 2, 2012
Great history of a fine spirit, clearly written, highly recommended
Displaying 1 - 4 of 4 reviews