Giá thông thường
$64,000
Giá khuyến mãi$66,000
Bình đựng kiệt tác Hennessy XO kỷ niệm 150 năm Frank Gehry Vàng 24CT
The Hennessy cognac trading house is founded by Richard Hennessy an Irish Man who had previously served as an officer in the army of Louis XV.
Richards Hennessy
The Prince of Wales, later King George IV of Great Britain, a great cognac connoisseur asks Hennessy to create a "very superior old pale" cognac.
Creation of VSOP
Maurice Hennessy (Great-grandson of Richard Hennessy) creates the Hennessy X.O (Extra Old). Originally for family and friends and becomes emblematic of the Maison Hennessy.
Creation of XO
Gerald de Geoffre de Chabrignac, a descendant of Richard Hennessy, creates the now distinctive X.O flacon design.
Creation of XO Carafe
Maurice Fillioux - 6th generation creates Hennessy Paradis as an ode to symphonic music - a voluptuous cognac made from eaux-de-vie selected for their distinctiveness to make the perfect blend.
Creation of Hennessy Paradis
Yann Fillioux - 7th generation creates for true connoisseurs of great cognac Richard Hennessy. This superb blend is a testament to 250 years of history, talent, knowledge and expertise, encapsulating the Hennessy savoir-faire.
Creation of Richard Hennessy
HARVEST
THE FULLNESS OF TIME
Hennessy and its partners support sustainable viticulture.
EVERYTHING BEGINS WITH THE GRAPES
Once a year, perfectly mature grapes must be harvested quickly and with precision. The mechanical harvests of the Charente vineyards allow extreme precision, both in quality and quantity. Ugni Blanc grapes are perfectly suited for our distillation process. A late-maturing varietal, it strikes the right balance between high acidity and a low alcohol content, which is ideal for well-balanced eaux-de-vie.
COGNAC CAN BE CRAFTED ONLY IN COGNAC
A spirit which bears the Cognac Protected Appellation of origin (PDO) has to comply with regulated specifications, its grapes must be grown in Cognac, and the wine made from them produced here, defined by strict borders encircling the Charente River. You can taste the difference.
AS FAR AS THE EYE CAN SEE
The vineyards of Cognac have an exploitable surface area of approximately 75,000 hectares. This land is divided into six crus.
DISTILLATION
TIME TO CONCENTRATE
Our distillation process has remained unchanged for centuries. Precision is key.
TRANSFORMING WINE INTO EAU-DE-VIE
Between October and the 31st of March, at the latest, the distilleries are busy day and night. Passionate artisans fill, monitor, and cosset the traditional Charentais copper stills. This process of transforming wine into eau-de-vie harnesses the liquid’s volatile compounds. A long, delicate distillation preserves the soul of the wine.
NOT ONCE, BUT TWICE
Double distillation is required to make eaux-de-vie for cognac. In the first, a raw spirit called “brouillis” is produced. The second distillation produces a much higher alcohol content. Only the middle part, the ‘heart’, is saved. This clear, colorless liquid is called eau-de-vie.
12 kg - 9 Litres - 1 Litre
It takes approximately 12kg of grapes to obtain 1 litre of eau-de-vie. Pressing the grapes produces 9 litres of wine. Distilled once, this results in 3 litres of brouillis. Distilled a second time, it generates one litre of pure eau-de-vie.
MATURATION
TIME AND TALENT GO HAND-IN-HAND
We don't just age our eaux-de-vie, we 'raise' them.
