COGNAC DOUBLE DIGITS GROWTH

 

Cognac Sales Image Logo Icon

In 2016-17, and for the third year in a row, cognac export figures showed increases , of 10.2% in volume and 15.2% in value. In total, 190.2 million bottles were exported this year, for a total revenue of 3.0 billion euros.

The NAFTA region was the leading market, with an increase of 9.3% in volume and 13.5% in value, helped by the US market, with an historic 78.7 million bottles shipped during the period.

Source: www.BNIC.com

2017 COGNAC HARVEST IS PLANNED ON 10TH OF SEPTEMBER SAYS BNIC

Cognac landscape photo

Harvest was initially expected on 15th Sept. but it has been moved earlier to the 10th September according to Bureau National Inteprofessionnel du Cognac (BNIC). Average date for harvest is historically approx. 23rd Sept.

The BNIC expects that the 2017 will be the smallest harvest since 1945 due to various weather conditions and in particular the late frost in May.
In late August 2017, the average acidity was 11.1 g/L H2SO4 for a  pH of 2.8 and with a potential alcohol % of 7.4%.

The area of the Cognac AOC not damaged by frost can expect 110 to 120 hecto liter per hectar of wine, whereas the frozen vineyard areas will only make 40 to 50 hl/ha, which will make a potential harvest on average for 2017 of 80-90 hl/ha.

Normally, the average is over 100 hl/ha, with an average for the past 10 years being of 107 hl/ha.
This is caused by the lower number of grapes per bunch with 37.5 grapes per bunch compared to the average of 53.5 grapes for the past 10 years.

Surprisingly, the grapes bunch weighted about 420g which is well above the 10 years average of 357g.
The BNIC recommends harvesting grapes with a rate of alcohol of 8.5 to 10.5% for an total acidity above 7.5 g/l H2SO4.

Source: Vitisphere

MOET HENNESSY IN THE HAND OF SCHAUS NOW

LVMH's Moet-Hennessy Unit, and logo

Moët Hennessy’s Christophe Navarre is stepping down from his role as CEO, departing the drinks company to focus full-time on his investment fund Neptune International. Navarre joined LVMH in 1997 as president and CEO of JAS Hennessy & Co., and has served as CEO of LVMH’s Moët Hennessy division.

This division is composed of a portfolio which includes Moët & Chandon, Dom Pérignon, Ruinart, Krug and Veuve Clicquot Champagne brands, but also spirits with Hennessy Cognac,  Glenmorangie Scotch whiskies, Ardbeg Scotch whiskies and Belvedere Vodka, and other wines such as Cheval des Andes, Newton Vineyard, Numanthia and Terrazas de los Andes.

Hennessy, in particular, has enjoyed an impressive rise during Navarre’s management, with the brand surging 22% to 3.7 million cases in the U.S. last year, accounting for roughly two-thirds of the overall Cognac market.

Philippe Schaus, who currently manages LVMH’s luxury travel retail division DFS Group, has been named as Navarre’s successor. A 14-year LVMH veteran, Schaus previously served as executive vice president of Louis Vuitton between 2009 and 2011, and was named chairman and chief executive officer of DFS in 2012.

MORE ARMENIAN BRANDY IS BEING PRODUCED

 

Ararat 5 Years Old Armenian Brandy

Armenia is increasing their production of brandies according to the Armenian-French news magazine, Armenews, with 80% increased production.
Bid brand of brandies such as Ararat (Pernod Ricard) or Noy are looking like they are expanding sales overseas.
Looks like things are changing!

Source: Armenews

ALL KIND OF DISTILLERIES MAKE ALL KIND OF SPIRITS

 

Japanese Kikori Rice Whisky

There are about 200 distilleries in Scotland to produce Scotch whisky, and 3000 distilleries in the Cognac region to produce cognac, and these numbers are pretty stable for decades. There are now about 1300 distilleries in the USA, a big jump from the 200 distilleries back 10 years ago.

What do they do?

Some make standard spirits in their category, while other try to step out the trenches.
The Whiskey Wash offers a list of what they call 'weird whiskeys', which too me look fine.

1. Koval Distillery in Chicago, Illinois make a whiskey of 51% corn—no surprises there—and then 49% millet, a rarely-used grain that’s actually closely related to corn.
2. Early Times Kentucky Whisky (no “e”) is made just like bourbon in all respects, except for one very important one. Instead of using exclusively new charred oak casks for maturation, about 20% of the aging stock is stored in used oak casks.
3. Kikori Rice Whisky. While most Japanese whisky is made from malted barley, just like Scotch, Kikori Rice Whisky uses a different grain: rice. www.kikoriwhiskey.com
4. Dry Fly Triticale Whiskey is made from wheat or rye aren’t that unusual, but Triticale is a hybrid grain combining wheat’s productivity with rye’s toughness. 
5. White Owl Whisky is made from aged stock that is put through a filtering process that strips all color out of the spirit. A clear whisky!

Source: Whiskey Wash