Beautiful golden robe and clear aromas on the nose.
10 to 12 years old / 40% vol. multi-layered. Notes of tobacco, cocoa and gingerbread. A cognac with character that hesitates between power and finesse. Notes of orange and ginger accompany a structured and balanced taste.
Jean-Luc Pasquet's "L'Organic" cognacs are handcrafted in accordance with the Pasquet family's philosophy: terroir and taste first.
The quintessence of this terroir is reflected in the diverse range of aromas of the brand's cognacs - fruits, flowers and spices - which are aged in French oak barrels after careful distillation.
The number 10 in the name is a reference to the years that the cognac was allowed to mature in oak barrels.
Manufacturer's address: Domaine Pasquet, Chez Ferchaud, 16120 Eraville, France
The winery, which is now known as Pasquet, was founded in 1730 by the Serillet family and passed down from generation to generation until it passed through marriage to the Pasquet family in 1924. What began as a winery was expanded into a cognac brand in 1977, which quickly made a name for itself internationally thanks to the characteristics of the terroir, the Grande Champagne, which can be found in all Pasquet cognacs. Today the estate is run by Jean-Luc and Marie-Françoise Pasquet.
During the first 20 or so years of the brand's existence, viticulture was carried out in a conventional manner, which initially worked well. Since 1994, however, the Pasquets have dedicated themselves to organic farming. The first organic cognacs were born from this change: L'Organic VS Terroir and later L'Organic VSOP.
From the vineyard to the cellar: the special terroir and the mild climate of the Grande Champagne ensure beautifully dry and aromatic white wines, from which a particularly fine cognac is produced through double distillation.
The grape varieties used are mostly Ugni Blanc and, for a few years now, Folle Blanche, a capricious grape that gives the cognac an incomparable finesse and a special richness of aromas.
After the harvest, the grapes are pressed directly and the juice is fermented in the tank with the help of their own yeasts, whereby no other yeasts or sulphites are added, which means that the result remains particularly natural and typical of the terroir.
From the cellar to the bottle: once the fermentation is complete, comes the so-called double distillation, carried out by the pasquets in a large alembic "traditionnel charentais" by double heating, typical of the Cognac region. Only the double distillation results in the Eau de Vie called "Cognac", which is characterized by its fineness and its particularly distinctive perfume.
After distillation, the cognac ages in oak barrels that come exclusively from the Limousin forests. Depending on the desired style, this process takes several years to decades. It is the interplay of Eau de Vie, wood and time that gives the cognac its delicacy and elegance.
The final assemblage is made from cognacs of different vintages in order to achieve the best taste result. Bottled on site by the Pasquets themselves.