Slideshow accompanying Tales of the Cocktail seminar, July 21, 2018. Focus is on role of the master blender and the technique of blending across the spirits spectrum, covering cognac, rum, gin, tequila & mezcal, American whiskey and Irish whiskey.

4. A G E I N G I N T H E C E L L A R S
IN A DRY CELLAR TO REVEAL THE
FINESSE IN A COGNAC
IN A HUMID CELLAR TO REVEALA
ROUNDER, MORE SUPPLE COGNAC

5. SPIRIT AGING – CELLAR HUMIDITY
DRY CELLARS
40-60% humidity
Global evaporation: stable alcohol content
Dry spirits, with more character
WET CELLARS
90-100% humidity
Ethanol evaporation: drop of alcohol content
Mellow and round spirits
S P I R I T W I L L R E A C T D I F F E R E N T L Y
U N D E R L O W O R H I G H H Y G R O M E T R Y

6. SPIRIT AGING –WOOD
Barrel wood pieces management:
Stave replacement with new ones
Barrel tops and bottoms toasted
Cooperage typicity: differences in barrels
according to their manufacturer (50% wide-
50% fine grain; medium toast)
Taransaud
Baron
Doreau
Radoux
Allary
Seguin Moreau
Size matter: contact surface (as Tawny vs.
Ruby Porto)

7. SPIRIT
AGEING
Progressive blending: for a better “fondu”,
ingredients of the blends are mixing together
one by one, and not in a raw as often done
Progressive reduction: for the same reason as
above  slow reduction (a few degree per year)
Alcoholic strength for barrel aging: 55% vol.
(best value for wood compounds extraction)
“Petites eaux”: buffering the reduction water in
barrels containing a few alcohol, avoiding a hard
treatment of the spirit
l o r e m
i p s u m
FARM TO BOTTLE COGNAC
0 15 25 50 55 85 100
WOOD
COMPOUNDS
ALC. (% VOL)

12. JAMAICA RUM by the Hon. H. H.
COUSIN (Jamaican Government
Analytical and Agricultural
Chemist) 1910:
“A trade expert in Jamaica, from whom I have
obtained help on various occasions writes me:
The earmarking of rum is to my idea a
mistake, as any one with the least elementary
knowledge of spirits knows that a blend is
better than a naked spirit, always provided
the blender knows his business”.

14. Distillery Mark &
Fermentation
Muck or Not Esters
(g/hL AA)
Vol. Cpds.
(g/hL AA)
ABV Vintage or ageing Style
Clarendon
(Vendome pot still)
EMB
1 week fermentation
125-175 250-350 65% Tropical < 1 year
Continental 1-2 yo (ex-cognac
& American oak casks)
A soft yet fruity rum. A
very good entrance in
the world of funky
rums.
MLC
2 weeks fermentation
500-600 800-900 70% Tropical < 1 year
Continental 1-2 yo (ex-cognac
& American oak casks)
High ester with strong
notes of fruits
Long Pond (John
Dore pot still)
VRW
1 week fermentation
Yes 179
(150-250)
300-400 70% Tropical 1 year
Continental 1-2 yr (ex-cognac
& American oak casks)
A “clean” Long Pond
rum, lighter and softer
than STC^E, which is
more rustic
Long Pond (John
Dore pot still)
STC^E
3 weeks fermentation
Tasting
Yes 597
(550 - 700)
900-1000 60% 2009
Tropical 8 years
Continental 1 year (ex-cognac
casks exclusively)
High ester, strong
ripped tropical fruit,
almost animal
Long Pond (John
Dore pot still)
ITP
2 weeks fermentation
Yes 277
(90 - 120)
1030 60% 2000
Tropical 17 years
Continental 1 year (ex-cognac
casks exclusively)
Light ester content
rum that complexified
itself over ageing,
gently marrying with
the wood aromas
XAYMACA SEPCIAL DRY
(final product)
156 312 43%
Blend components : Long Pond & ClarendonDistillery Mark &
Fermentation
Muck Esters
(g/hL AA)
Vol. Cpds.
(g/hL AA)
ABV Vintage or ageing Style
Clarendon
(Vendome pot still)
EMB
1 week fermentation
No 136
(125-175)
250-350 65% Tropical 1 year
Continental 1-2 yr (ex-cognac
& American oak casks)
A soft yet fruity rum. A
very good entrance in
the world of funky
rums.
Clarendon
(Vendome pot still)
MLC
2 weeks fermentation
Tasting
No 554
(500-600)
800-900 70% Tropical 1 year
Continental 1-2 yr (ex-cognac
& American oak casks)
High ester with strong
notes of fruits

22. 2 4 Y / O V I N T A G E R E S E R V E
• Launched November 2016
• Some of the oldest Irish Single Malt
Whiskey ever bottled
• Limited to just 1,000 bottles in USA
• “World’s Best Irish Single Malt” 2016 –
World Whiskies Awards

23. 2 4 Y / O V I N T A G E R E S E R V E
Nose: Aromas of white grapes, cut grass, apricots and white
chocolate with hint of smoke
Taste: Silky smooth, with flavours of fig jam, honey,
apricots, white chocolate and crisp saltiness at the end to
balance the sweetness off
Finish: Long and mellow