Cognac: A Liquid History

by Salvatore Calabrese, Jason Lowe (Photographer)

It's called the noble spirit --and who better to explain why than the world expert on cognac, Salvatore Calabrese? In these elegantly illustrated, information-filled pages, the fascinating history of cognac unfolds, decade by decade, along with personal stories of those who produce the golden liquid; a summary of the distillation process from grape to bottle; tasting notes for the finest vintages; tips of the trade; and handsome photography.

Genres: History, Booze

272 pages, Hardcover

First published February 1, 2001

Reviews

[Sesana · Rating 3 out of 5]

I don't drink, but I do like reading books that describe the history and the process of making specific drinks. This book certainly does that, and the author is obviously passionate about expensive, vintage cognacs. The presentation is nice, too, with thick pages loaded with atmospheric photographs. I might have enjoyed it more if I hadn't been left feeling grateful that I don't have a taste for cognac, because the author really only wanted to talk about the bottles that are way out of my financial league.

[Michael · Rating 3 out of 5]

I decided a while back that I needed a new alcoholic beverage of choice. Cognac was it. Unfortunately, it's expensive and I don't know very much about it.

Now that I've read through this book, I feel like I know a little something, and I'm ready to get out there and start tasting. This book describes mostly vintage cognacs. In other words, cognacs that I'll most likely never drink because they are hard to find and ridiculously expensive. But at least I can walk into liquor store a seem somewhat competent. One other note: this book more typos than any other book I've read, but this is not a mojor issue for me.

[Alexander Veee · Rating 4 out of 5]

The moment cognac is put into the older casks (which have already given out most of their tannin), the ageing process will slow down; the cognac will gradually gain its roundness and mellow taste, as well as a more complex bouquet. It will acquire first the vanilla, floral and honey aromas; the leather and tobacco come later. The liquid will finally take on a sylvan, fungal flavor as well as the celebrated rancio that characterizes aged cognacs.