OTS p26-27 Training Nov08.qxp 05/11/2008 16:40 Page 26
business building · training
Getting the knack of Cognac
With an unrivalled premium heritage, Cognac has an ideal platform to lift itself in the on-trade, and in order to
help do just that Courvoisier recently held a series of training masterclasses in the spirit across the country.
OTS went along to see what all the fuss was about.
It’s probably fair to say that not many of your Martin, Martell and Hennessey) recently ran a the importance of being able to explain to
customers would choose Cognac if asked to series of masterclasses across the UK. interested customers what the various regions
name their spirit of choice, in fact some of The nature of the training classes was to of Cognac can offer, and why, for example,
them would probably be surprised to find out educate and inform bartenders and the full Courvoisier VSOP uses a mix of Grande and
that Cognac is a brandy. day’s training offered the 20 or so attendees a Petit Champagne crus.
According to those on the pulse of in-bar detailed crash course in Cognac, from its Tasting sessions followed, looking at the
trends, that looks set to change however as history, to how it is made, how it should be difference in quality as you move up in
cutting edge bars are beginning to see the served, and how it can be best utilised in quality. Cognacs range from a standard VS, to
appeal of Cognac in cocktails, and producers cocktails. Tasting and nosing sessions also let a VSOP, Napoleon and finally XO. Of course
begin to adapt their marketing accordingly. attendees know the nuances of different there are myriad variations from this with
That is precisely the reason Courvoisier, the brands and ages of Cognac. special editions produced by all the houses.
leading Cognac brand in the UK (sitting ahead The Edinburgh session took place in the Further sampling offered a glimpse at the
of the other three ‘big four’ producers – Remy Montpellier Goup’s Lulu venue and was difference between the leading houses of
hosted by Mark Ridgwell from training Courvoisier, Remy Martin, Martell and
company Taste & Flavour. He was joined by Hennessey – with five VSOP’s analysed by the
Cognac writer Nicholas Faith, IP Bartenders’ group and Nicholas.
Ben Reed, and Pierre Szersnovicz, Courvoisier “It’s important for bar workers to know the
brand ambassador. difference in tastes between VS and VSOP
According to Mark, who kicked off and so forth,” says Nicholas. “Not all bottles
proceedings, the role that bar staff play is have labels on them, so ideally you should be
vitally important. “You do more than serve able to tell by nosing and tasting.”
drinks. You can become ‘taste mentors’ and Ben Reed, a renowned bartender, says that
can help customers choose their drink. To do the use of dark spirits in cocktails will also
this, education is of prime importance,” he help Cognac. “Bartenders are bigging up rum,
told participants. so why not Cognac as well?” he asks. “I want
The day began with a look at the spirit’s to promote it as a refreshing drink. It’s not for
history, before delving into the practice of how old men and it’s not too expensive. I think the
it is made, and why the Cognac region Sidecar could do that, it could drive the whole
produces the best brandy in the world. category.”
IP Bartenders’ Ben
Knowing your Grande Champagne from your The Sidecar, which is made with one part
Reed makes the class
a Cognac cocktail.
Borderie may seem like delving into expert Cognac, one part orange liqueur and one part
territory but Nicholas was at pains to point out lemon juice, is a great starting point, but Ben
· 26 · ots · november 2008 · www.55north.com/ots_home.asp
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