Aymeric and Cognac, a family heritage!
ALFRED MORTON COGNAC
Did you know that in the 3rd century, the Roman emperor Probus allowed Gallo-Roman winegrowers to produce their own wine, particularly in Saintonge? But it wasn't until the 15th century that the region's wine was appreciated far beyond its borders.
As it has little alcohol, it travels poorly and often arrives "stung". So it was decided to distil it and transport this "fiery water" in barrels along the Charente to the northern kingdoms of the Hanseatic League. It soon became apparent that the Dutch were crazy about this brandewijn ("burnt wine", hence the English term brandy and the French term brandevin).
At the beginning of the 17th century, simple distillation was introduced to reduce transport and storage costs, as concentrated alcohol, which could be topped up with water on arrival, took up less volume than the wine itself. The first stills were installed in Charente by the Dutch. Dutch merchants made a name for themselves with the "Champagne" and "Borderies" crus, which they transformed into "vin brûlé".
Visit As the brandy was consumed, sometimes over a long period, it became clear that it improved with age in oak barrels (from the Limousin region) and could even be drunk neat. Long transports from the ports on the Atlantic coast led to the discovery of the drink's potential throughout Europe. Dutch merchants were the first to take charge, but the first major export market was the port of London, with its warehouses, which became the commercial hub of Europe shortly after 1700.
The English economic and demographic growth and the development of the Royal Navy during the British financial revolution created a shortage of grain-based distilled spirits at the same time, and replacement products had to be found. The Anglo-Saxons and the Dutch who had settled in London then launched double distillation, similar to that used for Irish whiskey.
This double distillation was really used on a large scale from the following century, the 18th, when several rich merchants from across the Channel founded trading companies in the Charente, in Cognac and Jarnac, which gradually specialised in the production and sale of cognac: Martell created by Jean Martell (1694-1753), Hennessy by Richard Hennessy, Delamain et Cie by James Delamain (1738-1800), etc...
Today the region's cognac vineyards, with the sale of 197.4 million bottles in 2017 for a turnover of 3.15 billion euros, the sector is once again flourishing, employing 16,800 people including 4,450 producers.
Morton cognac was created in 1840 by an American citizen born in Bordeaux, Alfred Morton. He was hit hard by the American Prohibition. He had to sell his house to one of his competitors in 1923.
The latter was taken over in 2013 by Aymeric de Clouet, a descendant of the founder, who is also a wine and spirits expert. Particularly sensitive to the history of Cognac, it was a pleasure to share Aymeric de Clouet's passion during the tasting that was offered to visitors during the evening: "The House of Robert Kerr at the Salon Séguier".
The fine taste and aromas were inspired by the last bottles made by the Morton descendants, carefully guarded from generation to generation, this is the first new cuvée from the House of Morton.
Four years of development and selection of the best eaux-de-vie were necessary for the creation of this cuvée, a legacy of tradition and long learning.
It was particularly appreciated for its subtle and light taste!
COGNAC ALFRED MORTON
To dive into the world of Cognac it is important to take a trip back in time ... Did you know that in the 3rd century, the Roman Emperor Probus allowed the Gallo-Roman winemakers to produce their own wine. wine especially in Saintonge? But it is from the fifteenth century that the wine of the region is appreciated well beyond its territory.
Since he has low alcohol levels, he travels badly and often gets stung. It was then decided to distil it to transport this "hot water" in barrels along the Charente, to the kingdoms of the north of the Hanseatic League. We quickly realise that the Dutch love this brandewijn ("burnt wine", hence the English word brandy and the French term brandevin), and that they drink it cut water in taverns, ports, on their boats, more rarely at home.
At the beginning of the 17th century, simple distillation was introduced, in order to reduce transport and storage costs, because a concentrated alcohol, which can be cut with water on arrival, occupies less volume than the wine itself. The first stills are installed in Charente by the Dutch. Dutch traders are famous for their " Champagne " and " Borderie " wines, which they turn into " burnt wine ".
Over the consumption of this brandy, sometimes stored over a long period, we see that it improves with aging in oak barrels (Limousin) and that it can even be consumed pure. The long transports departing from the ports of the Atlantic coast, make all the Europe discover the potential of this drink. It is primarily the Dutch traders who take care of it, but the first major export market will be the port of London, with its warehouses, which became the commercial hub of Europe shortly after 1700.
The economic and demographic growth in England, the development of the Royal Navy during the British financial revolution, create at the same time a shortage of distilled spirits made from cereals and alternative products have to be found. The Anglo-Saxons and the Dutch settled in London then launched the double distillation, of the type used for Irish whiskey.
This double distillation is really used on a large scale from the following century, the eighteenth, which sees several rich traders from across the Channel found Charente, Cognac and Jarnac, trading companies specializing gradually in production and the sale of cognac: Martell created by Jean Martell (1694-1753), Hennessy by Richard Hennessy, Delamain and Co. by James Delamain (1738-1800) etc ...
Today the cognac vineyards of the region, with the sale of 197.4 million bottles in 2017 for a value of 3.15 billion euros in turnover, the sector is flourishing again.
The Morton cognac was created in 1840 by an American citizen born in Bordeaux, Alfred Morton.
He suffered the full force of American Prohibition. He must give up his house to one of his competitors in 1923.
The latter was taken over in 2013 by Aymeric de Clouet, descendant of the founder, he is also expert in wines and spirits.
Particularly sensitive to the history of Cognac, it was a pleasure to share the passion of Aymeric de Clouet during the tasting that was offered to visitors during the evening: "Robert Kerr House at Séguier.
The delicacy in taste and aroma was inspired by the latest bottles developed by the Morton descendants, carefully guarded from generation to generation, this is the first new cuvée from Maison Morton.
Four years of development and selection of the best eaux-de-vie were necessary for the creation of this cuvée, legacy of a tradition and a long apprenticeship.
He was particularly appreciated for his subtle and light taste!
