Tiffon Tres Vieille Reserve Grande Champagne Cognac
The Tiffon Tres Vieille Reserve Grande Champagne Cognac has been created purely from eaux-de-vie produced in the Premier Cru. This old reserve expression has been allowed to age to perfection, with the youngest components of the blend aged for at least 80 years. The result is a Cognac with exceptional complexity and depth – a delight from start to finish. The House of Tiffon is located along the banks of the Charente River in Jarnac, boasting forty hectares of vineyards in the Fins Bois and Grande Champagne crus. It is worth noting that Tiffon shares strong roots with Cognac Braastad, as the Braastad family today is at the helm and manages all aspects of production and sales for both houses.
It was a Norwegian man by the name of Sverre Braastand who married the granddaughter of Mederic Tiffon and took over the family business; today, his son and grandchildren are in charge of operations. The family prefers to run the estate in a traditional manner, from grapevine to bottle. They grow Ugni Blanc, St. Emilion and Colombard grapes which can be turned into eaux-de-vie and either of their two distilleries; one in Jarnac and one at Château de Triac. The distillery in Jarnac has ten Charentais stills, each with a capacity of 2,500 litres, while the distillery at Château de Triac has seven stills of the same kind. Currently, around 12,000 oak casks of Cognac are patiently maturing in Tiffon’s eleven warehouses.
Presentation of the Bottle
Housed in a classic Charentais bottle shape, the decanter is simply adorned with a cream-colored label and calligraphy script, giving it a vintage look. The liquid is certainly allowed to speak for itself here, without any of the fuss often associated with premium Cognac.
How to Enjoy Tiffon Tres Vieille Reserve Grande Champagne Cognac
We recommend enjoying this Cognac neat at room temperature, served in a slim tulip glass. Pour it and let it stand for a full 15 minutes before tasting. Sip slowly and let the bouquet and flavors unfold and develop, tasting the passing of each year gone by.
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