NEWEST HENNESSY'S VS DESIGNED BY MCGINNESS

Following Hennessy's artistic collaboration with OS GEMEOS, FUTURA, SHEPARD FAIREY, KAWS, KESH BURROWS, to name a few, Hennessy now welcomes American contemporary artist Ryan McGinness as the designer of the new Hennessy V.S Limited Edition bottle. Influenced and inspired by his life experiences and the frantic energy of New York City, McGinness transforms public signage, logos, and icons into fine art. Elements of his renowned Black Holes series are at the heart of the reimagined label, as bright colors radiate to embody the Maison’s Art of Blending.

Hennessy VS McGinness

Very colorful and more feminine than some other editions, perhaps a little more geometrical and electric rock n'roll than some others, sort of a blend of KAWS and FUTURA. A blend? That makes sense!

Source: Hennessy Tumblr

COGNAC LOUIS ROYER BACK TO FRENCH OWNERSHIP

The Japanese Suntory, 3rd largest company in alcoholic beverage behind DIAGEO and Pernod-Ricard, had purchased Beam last year in 2014. In buying Beam, Suntory acquired Cognac Courvoisier. In a previous post I was wondering what was Suntory going to do with these 2 cognac companies since the synergies between the two was not obvious. I was guessing about selling one, but I was wondering which one?!

Suntory-Beam Logo

Well, now we know Suntory decided to sell the smaller of the 2, i.e., Louis Royer established in Jarnac in 1853, originally purchased by Suntory in 1989, when Japanese consumed a great deal of cognac.

Cognac Louis Royer Logo

Why not selling Courvoisier since they have owned Louis Royer since 1989 one may say? Because Courvoisier is the 4th largest volume maker in the industry. Perhaps it is harder to sell Courvoisier than Louis Royer too - much more money. Also, I think the ups are greater with Courvoisier than Louis Royer.

Who purchased Cognac Louis Royer?

Emperador, the largest alcoholic beverage in the Philippines, owned by Andrew Tan, the 4th richest man in the country, originally a Chinese migrant, had hoped to buy Louis Royer from Suntory. Emperador is a very famous brandy in the Philippines. The Philippines is a growing market for the consumption of cognac and this was a clean strategic decision. I guess Mr Tan offer was too low.

Emperador Brandy

Other serious buyers in France came out but their offers were rejected.

Terroirs Distillers owned by the Picard family was accepted for 100 million euro. Terroirs Distillers is know for bottling whiskies in France and Scotland with brands such as Highland Queen, Tullibardine, Muirhead's or Rum Charrette purchased recently from La Martiniquaise.

Tullibardine Whisky by Terroirs Distillers

It is possible to believe that Terroirs Distillers will have a different managerial style and objectives than Suntory for Louis Royer, and perhaps will focus less on Japan and other markets.

Source: Nikkei

BACARDI IS ACQUIRING TWO CRAFT BRANDS THIS WEEK

Bacardi acquires Banks super-premium rum and cachaca brand Leblon in the same week

Banks Rum

Bacardi has purchased the Swiss super-premium rum brand Banks and its portfolio of 5-Island rum, 7 Golden Age Blend and various limited-edition styles. The rum, which is used by some of the most influential bars in major markets across the globe, is crafted from a recipe inspired by the British explorer Sir Joseph Banks, and the secret formula includes a blend of spirits from seven countries and is aged in used bourbon barrels. Founded in 2008 by Arnaud de Trabuc.

Leblon Cachaca

Bacardi has acquired the cachaca brand Leblon in a deal that caps several years of shared ownership in the sugar cane spirit producer. Leblon, one of the world's only global cachaca brands, celebrates its 10th anniversary this year and burst onto the international stage during a campaign to establish cachaca as a recognized category in the U.S. market. Originally created in 2005 under the impulse of Gilles Merlet from Distillerie Merlet & Fils , also creator of Hpnotiq.

Sources:

. Drinks International online

. Drinks International online

WHY WOULD YOU USE COPPER IN DISTILLATION?

As I am passionate of cognac I am often fascinated by copper. However, one may find that there are different types of metal used in the production of cognac. I have always thought this was due to old traditions but this short article has highlighted the importance of each metal in completing different purposes.

As for everything there is a cost / benefit element to take into account. And 'quality products' are often the culmination of details.

Cork Sparkling Wine Copper

STAINLESS STEEL
Advantages: Strength, brightness, non-abrasive, non-corrosive material, easy to use.
Disadvantages: Low thermal conductivity (16 Wm°K) and therefore suitable only for boiling. High energy consumption. Can be corroded by kitchen salt. Uneven heat distribution can cause hot spots and burned food. It contains chrome and nickel (this last material is linked to several allergic phenomena)
Note: Stainless steel, loved for its polished & clean appearance, after usage, acquires micro-scratches & micro-cracks in which pathogenic elements can harbour. As affirmed by Bill Kevil, this does not happen with copper. Bill Kevil coordinated this study at the Southampton University (www.soton.ac.uk) and demonstrated that the bacterium E.Coli survives for months in stainless steel while only 14 hours in copper.

ALUMINIUM
Advantages: Good thermal conductivity (225 Wm°K), energy saving, lightness, excellent price/quality ratio.
Disadvantages: It reacts with acidic & alkaline foods and easily discolours. It tends to release metal flavours in the food especially during long cooking. Its natural porosity can not guarantee perfect cleaning which encourages the proliferation of micro-bacterium. If the cookware is made from thin sheets of aluminium the shape can become distorted and it can heat unevenly.

SILVER
Advantages : Inimitable thermal conductivity (420 Wm°K), energy saving, excellent nonstick performance.
Disadvantages: Very expensive and needs to be cleaned with care. A novice cook may find it hard to control the heat conduction.

CAST IRON
Advantages: Very strong and durable material that retains heat for a long time. It does not alter with time (only if the piece is well finished & enamelled at high quality level). It allows for good heat distribution, perfect for long cooking at low temperatures.
Disadvantages: Poor thermal conductivity (58 Wm°K) which causes the pan to heat and cool slowly. Heavy weight. Pans not properly seasoned or coated can cause food to stick. If enamelled the surface can be damaged at high temperature.

MULTI-LAYERS
Innovative technology allows the creation of cookware made of several layers of different metals in order to enhance the positive qualities of each material and minimize their negative qualities. It is impossible to judge the thermal conductivity due to the different combinations on the market. This technology has created some cookware with excellent cooking attributes while other items were just developed for commercial-look purposes only.
Some examples:
- 10% stainless steel, 80% aluminium, 10% stainless steel It greatly improves the thermal conductivity of the stainless steel pot
- 90% aluminium, 10% stainless steel It keeps the same good thermal conductivity of the aluminium eliminating its reaction with food.
- 10% copper, 80% aluminium, 10% stainless steel The copper does not substantially improve the thermal conductivity and it requires more cleaning.
- 90% copper, 10% stainless steel It reduces some advantages related to the copper but it increases its practicality.
- 10% copper, 90% aluminium The copper does not substantially improve the thermal conductivity and it requires cleaning.
- 10% copper, 90% aluminium, and non-stick interior The copper does not substantially improve the thermal conductivity and it requires cleaning. The unavoidable abrasions irreparably damage the item.

COPPER
Advantages: Excellent heat conductor (392 Wm°K). It cooks at lower temperature and reduces overheating. It is essential for certain cooking including sauces and candy. It allows substantial energy savings and enhances the beauty of your table. It is extremely resistant to bacteria and it lasts forever.
Disadvantages: Expensive, heavy, and it requires special handling and care. It reacts with certain acidic food. It is recommended not to use in the dishwasher.
Notes: Copper is widely used in the dairy industry, not only for technological reasons but also for biologic properties. It is used for distillation, not only for its capacity for thermal exchange but also for chemical properties. It is also used in the canning industry to preserve color and flavour of the fruits/vegetables). A copper boiler or alembic is compulsory in the production of Grana Padano, Parmigiano Reggiano, Cognac, Armagnac, etc. Recyclable and “Green”: Copper does not emit harmful substances and it is 100% recyclable. This allows energy savings and cuts down on waste. It is estimated that 80% of copper made for cooking dating back to ancient times is still in use in some form. Copper & Health: Humans and animals absorb copper from our environment and in our daily lives all the time. Being a natural material, copper is contained in many foods & in water. The digestive system absorbs enough copper quantity to enjoy good health. The extra copper is expelled.
Source: http://www.ruffoni.net/ruffoni2/ENG/metalli.asp