Jasmine Cognac - Because Tea is for the Rabble

by Annie Scott (RSS feed)
Jan 7th 2010 at 2:02PM

If you're a fan of jasmine tea, it will interest you to know that Jacques Cardin makes jasmine flavored cognac (pictured on the left). You can drink it neat or with ice, in a cocktail or, if you're fighting a cold, put it in your jasmine tea with honey for a clever hot toddy twist. We covered Jacques Cardin Cognac when it came out back in 2006, but as the days and nights get chillier, the Jasmin flavor sounds all the more enticing. One might call it "the tea drinker's cognac."

I spoke with Olivier Bugat, Vice President of Product Development at Sidney Frank Importing Company (who imports the JC cognac from France) about how Jacques Cardin Jasmin Cognac is made and why it's so special.

Luxist: How jasmine-flavored cognac made?

Olivier Bugat: Basically, it starts with the grapes. Once fermented, those grapes (now wine) are double distilled in copper pot stills. From there, the liquid is aged in French oak casks for a minimum of four years (because it is a VSOP). Finally, the master blender blends cognacs of different ages and crus to create the final product. The distillate of jasmin is added during the blending process.

L: What inspired it?

OB: After experimenting with various fruits, herbs, spices and flowers -- we, at Sidney Frank Importing Company, Inc., ultimately looked for the distillate that best complimented the characteristics of the eau de vie.

L: How do you recommend serving it?

OB: JC Jasmin can be enjoyed straight, in simple cocktails such as tonic and ginger-ale but is also a wonderful addition to classic cocktails such as the sidecar. The subtle jasmine and fresh herb finish makes JC Jasmin a cognac that can be mixed or stand alone.

If you're interested in trying a bottle of JC Jasmin Cognac (or the Apple or original flavors), visit internetwines.com.

Tags: alcohol, cognac, jacques cardin, JacquesCardin, jasmine, olivier bugat, OlivierBugat, sidney frank, SidneyFrank, tea