Taste – NYAK

NYAK IS COGNAC

Cognac is a specific type of brandy produced from distilled white wine. It must be distilled twice, using copper pot stills, and aged in French oak barrels for a minimum of two years. … It cannot begin until after the grape harvest and the wine production which ensues

TASTING NOTES

We have created a distinctive, finely grained VS with a delicately distilled flavor that is perfect over ice, an excellent introduction to a more contemporary version of Cognac.

Its golden color with hints of amber heralds its complexity. The nose offers up delicious toasty oak notes (Bourbon vanilla, toasted bread) that stand out against a delightful peppery gourmet base (pear, grape, light honey). On the palate, silky tannins come through in the attack, followed by notes of pastry and jammy fruit (marmalade, ripe apricot), pear, butterscotch and a subtle spiced finish.

Enjoy with a splash of spring water, either slightly chilled or with a large ice cube. In a cocktail, it would go perfectly with ginger beer or tonic.

NYAK DISTILLERY BACKGROUND

Created in 1830, the House is now run by the sixth generation of the family, legacy of Cognac distillation and blending. The current generation perpetuates a tradition of careful innovation and artful blending. The aging cellars and the distillery overlook the lazy Lary river: everything takes its time in Cognac.

THE ELABORATION OF NYAK

The Wines

The wines are sourced both from the House owned vineyards and from grower partners. They come from various parts of the Appellation, including Petite Champagne, and must respect strict specifications (volatile acidity).

THE ELABORATION OF NYAK

The Distillation

The first distillation-premiere chauffe- takes place in a 10,000 liters copper pot still. The heads are kept to be recycled with the wines. The tails are cut at 2% alcohol and discarded. The resulting juice -brouillis- weight 28%-32% alcohol depending on the vintage.

The brouillis is then distilled. Second distillation or bonne chauffe- in 2,500 liters copper pot stills. The heads are set aside to be recycled in the wines for their first distillation.The tails are cut at 60% alcohol, you want flavors not heaviness, and recycled into the brouillis for the bonne chauffe.