The fruit notes in a Cognac—or, indeed, any spirit—are perhaps a little easier to define than some others. After all, most of us can relate to the taste of banana, pear, and citrus fruits. The tones that are described in this manner come through both on the nose (aroma) and palate (taste), making for a multi-sensory experience.
When you read tasting notes that describe a fruity Cognac, you might see particular nuances—such as lime, blackberry, etc.—or more overarching terms, including dried fruits, candied fruits, citrus, etc.
Where do fruity notes come from?
As with all flavor and aroma profiles, fruity notes come from the chemical composition of the liquid. While this might sound somewhat artificial, nothing could be further from the truth. Many things define the chemical makeup of a Cognac, all of which determine the eventual aromas and flavors. One of the key drivers is that of esters—a product that’s enhanced by certain yeasts during the fermentation process. It’s these esters that promote stronger fruity notes.
The distillation and aging processes offer a talented cellar master many choices that result in the eventual taste profile. To increase the fruitiness of an eau-de-vie, the following are some of the steps that he or she can tweak:
- The harvesting method and maturity of the fruit
- Pressing and decanting of the wine—it’s essential to avoid maceration of the fruit
- Adding certain types of yeast that create a higher ester ratio
- Distilling on the lees
- Careful temperature control during fermentation
- The type of barrel used to age the eau-de-vie, along with additional processes to the wood, such as toasting or moving from new to old barrels, etc.
Let’s not forget that, in similarity with all Cognacs, certain elements can enhance your enjoyment of aroma and flavor. This can include the type of glass you drink from and the temperature of the Cognac.
Interpretation of aromas—or the “nose” of a Cognac—is quite a complex subject. It’s something that improves the more Cognacs you sample. Aromas are classified in three ways, each of which is related to distinct elements of Cognac production:
- Primary aromas: are all to do with the vine and the grape. This includes the terroir in which they’re grown, the type of grape (Ugni Blanc, Folle Blanche, etc.), and the climate during the growth and/or harvest.
- Secondary aromas: are determined by the fermentation process.
- Tertiary aromas: are defined through aging, refinement, and blending.
Fruity notes can also be enhanced by how you choose to enjoy a Cognac. For example, the addition of a little water/mixer, within a cocktail, or simply by the location in which you sip.
What are typical fruity notes?
You’ll often see fruity tones grouped under an umbrella term, such as candied, red, dried, etc. The following will help define what these are and the aromas and flavors of the fruits that come beneath each classification.
- Citrus fruits: orange, lemon, lime, etc.
- Red fruits: strawberry, cherry, raspberries
- Black fruits: blackberry, blackcurrant
- White fruits: pear, apple
- Stone fruits: apricot, nectarines, peach, plum
- Candied fruits: candied pineapple, candied citrus, candied cherry
- Dried fruits: dried figs, raisins, hazelnut, hay, almonds
- Tropical fruits: mango, passion fruit, banana
What other spirits have fruity notes?
Fruit flavors and aromas are something that many other spirit producers are keen to promote. You only need to look at the myriad of fruit-infused drinks available today. Examples include Watermelon Absolut (vodka), Bombay Sapphire Sunset (gin), and Dead Man’s Fingers Banana Rum.
However, what about spirits that naturally boast fruity tones? Sure, anyone can add a flavor to a liquid, but finding those that have fruit embodied within their character is a little more complex.
Whisk(e)y is one good example. White fruits, such as apples and pears, are common, as are dark-colored, citrus, and tropical fruits. This is because whisky—much in the same way as Cognac—offers a taste profile that’s determined by the chemical makeup defined during the production and maturation process. For those of you who enjoy a dram or two, then the discovery of the complexities of Cognac can also be a joy (and vice versa).
Armagnac can also have a fruity profile—something that’s only to be expected, thanks to the similarities it shares with Cognac. Other brandies are also worth exploring, including Calvados and Spanish brandy.
Floral taste vs. floral aromas
Without wanting to repeat what we explained in article 1 of this series, All About Floral Cognacs, it’s important to understand the crucial link between taste and aroma. Although taste occurs in the mouth when a substance comes into contact with the tastebuds, this has an inexorable link with how our brain interprets aroma.
Aroma—or smell—is something that we experience on both a conscious and subconscious level. Fragrance can instantly transport us to a place buried deep in our memory and can even help influence behavior. This is why large companies spend a fortune determining what perfumes to infuse into commercial spaces to increase sales and ambiance.
When it comes to Cognac aromas, fruity tones are identified as being summertime fragrances. We delve a little deeper into this in the section below, but the key takeaway from the taste vs. aroma aspect is that they both merge to create what can be described as the profile—or flavor—of a Cognac.
The BNIC Aroma Wheel
The Cognac aroma wheel is a great pictorial method of describing the four distinct profiles of eau-de-vie. Fruity, or summer, tones are a hallmark of all ages of Cognac. Younger expressions abound with notes of pear, apricot, citrus, and white fruits. Delights, such as candied fruits and nuts, evolve during a longer aging process.
Young vs. Old: where do fruity Cognacs sit?
If we understand that fruit tones change and evolve the longer Cognac ages, then we realize that it’s not true that it’s only youthful eau-de-vie that boasts fruit tones. What is a fact is that different fruit aromas and flavors are present in either a young or old expression. However, blends that are carefully constructed to marry the fruity tendencies of aged and youthful Cognacs bring a more complex myriad of fruitiness to both nose and palate.
Talented cellar masters use their unique skills to develop a Cognac with the profile they require. From the perfect harvesting point through to fermentation, distillation, aging, and blending, the finished product in your glass is the culmination of their expertise.
This might be bursting with the exuberance of citrus and white fruits or one that evolves into candied or nutty fruit notes, thanks to an element of older Cognac within the blend.
What Our Cognac Lovers Community Said
There’s no better method of determining which Cognacs boast exceptionally fruity tones than to ask those who love Cognac. Naturally, we turned to our highly interactive Cognac Lover’s Facebook Group to get an opinion.
The fruity Cognac or, indeed, any spirit are perhaps a little easier to define than some others. After all, most of us can relate to the taste of banana, pear, and citrus fruits. The tones that are described in this manner come through both on the nose (aroma) and palate (taste), making for a multi-sensory experience.