Comprised solely of Grande Champagne eaux-de-vie
Blend of 20- to 25-year-old Cognacs
Aged in 350-liter Limousin oak barrels
No caramel or sugar added; all-natural
Pale & Dry gets its name from its natural colour—much lighter than most eau-de-vie its age—and its natural level of sweetness. Unlike many in the region, Delamain never uses caramel or sugar to modify the taste or colour of the brandy. Delamain strives for the purest expression of Grande Champagne Cognac. Delamain does not grow grapes, but purchases young eaux-de-vie from trusted grower/distillers who offer their finest spirits for evaluation after each harvest. The selected spirits are aged separately in 350-liter oak barrels called roux rather than new oak, which would lend too much tannin. After 20 to 25 years of aging, the Cognac is blended, then allowed to age 2 years further to marry the flavours and textures of its components. Lastly, prior to bottling, Delamain will use older lower-proof cognac to bring down the alcohol content to consumption level, rather than adding distilled water which would compromise the rich flavour.
TASTING NOTE: Pale & Dry is bright amber in colour, with hints of gold. On the palate, it has floral and spice aromas giving way to woody herbs, raisins and other dried fruits, vanilla and a hint of liquorice.
FOOD PAIRING: Serving Fine Cognac The highest-quality Cognac is usually enjoyed after dinner as a contemplative drink. It should be served at cool room temperature or slightly chilled and allowed to warm in the glass, slowly releasing waves of aroma. Pour about 1 inch of Cognac into a thin tulip-shaped glass. Pause to smell the aromas, then take small sips to appreciate the Cognac’s smooth texture, its expressive layers of flavour and its lengthy finish. Cognac connoisseurs enjoy its aromas long after the glass is empty.