While each stage of the process is important, aging is the key. Both Cognac and Oak are "alive"; under the guidance of Pascal J. Fillioux, their encounter has charm. He tastes different barrels daily, changes them, moves them. Just like a ballet in wood and darkness. But his secret, he keeps: All year long, as dusk falls, you may find him in the darkness of his cellars, listening to his Cognacs grow older, older, older.
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| The eaux-de-vie remains in new barrels for 8 to 10 months, absorbing as much tannins and color as possible. This long exposure to new oak will convey, in ten years time, a symphony of wonderful flavors -flowers, dry fruits, vanilla, almonds, port -- that will become more and more powerful with each year spent in casks. |