The aroma is particularly rich and complex, with notes of cocoa and apricot. On the palate, thick caramel and cocoa flavors lead, finishing with a perky baking-spice accent and hints of almond and apricot. If you can bear to squander a few ounces of a Cognac made from old vine grapes, consider making a Japanese cocktail—orgeat would complement the natural nuttiness.
The aroma is particularly rich and complex, with notes of cocoa and apricot. On the palate, thick caramel and cocoa flavors lead, finishing with a perky baking-spice accent and hints of almond and apricot. If you can bear to squander a few ounces of a Cognac made from old vine grapes, consider making a Japanese cocktail—orgeat would complement the natural nuttiness.
The aroma is particularly rich and complex, with notes of cocoa and apricot. On the palate, thick caramel and cocoa flavors lead, finishing with a perky baking-spice accent and hints of almond and apricot. If you can bear to squander a few ounces of a Cognac made from old vine grapes, consider making a Japanese cocktail—orgeat would complement the natural nuttiness.
The aroma is particularly rich and complex, with notes of cocoa and apricot. On the palate, thick caramel and cocoa flavors lead, finishing with a perky baking-spice accent and hints of almond and apricot. If you can bear to squander a few ounces of a Cognac made from old vine grapes, consider making a Japanese cocktail—orgeat would complement the natural nuttiness.