Cognac grande champagne


Claude Thorin’s cognacs age in warehouses. Their maturation begins in new typical Limousin oak barrels, for one year. Then they are transferred into red oak barrels so that they can develop a symphony of aromas.

These cognacs maturing in oak barrels produce a slow evaporation poetically called « La part des Anges » (“Angels work”). This evaporation enables more concentrated aromas and develops old cognacs typical notes of rancio.