Maison DUPUY
Founded in 1852 by Auguste DUPUY, the House of Dupuy has passed on a passion for Cognac and a spirit of conquest to the men who run it for 6 generations, enabling DUPUY Cognac to be distributed and promoted throughout the world. Today, the House of Dupuy is a remarkable example of a company built on two pillars: respect for tradition and a desire for modernity. Respect for tradition in terms of Cognac-making methods, respect for ageing time and the need for Cognac to remain a topical product at the heart of consumer trends. Taken over in 1905 by the Bache-Gabrielsen family, Maison Dupuy has built solid foundations thanks to the personality and work of Auguste Dupuy, a man with an assertive personality.
Born in Jarnac in 1825, Auguste Dupuy showed his attachment to the Cognac region at an early age, enjoying above all cycling along the harmonious hillsides of the Grande Champagne and Fins Bois vineyards, which wind their way around the town of Jarnac, one of the bastions of the brandy trade. As soon as he finished his studies in law and economics and returned from a long trip around the world, during which he was able to appreciate the prestige of the French art of living, he decided to found his own trading house so that he could realize his dearest dream: to put his mark and his name on a bottle of Cognac, the noble spirit that Auguste had fallen in love with. Happiness never comes alone, and that same year he married Simone De Falquier, who gave him a son, Gaston. Gaston turned out to be a unique character, a dandy who liked to entertain in his château in Jarnac, but had little interest in the development of his father Auguste's business. Auguste decided to leave the business to his nephew Edmond, so that the Dupuy family could continue his work, while advising him to set aside the oldest eaux-de-vie, which today form the prestigious basis of the AUGUSTE blend, in a special cellar, the Auguste cellar.
The making of Cognac is a miraculous succession of skills developed over the centuries. The know-how of the winegrowers, who know how to use their art to counter or accompany the development of the seasons and the terroir, in order to harvest the purest grapes possible, the expertise of the distillers, who use their double-pass copper stills to concentrate the aromas of the wines to obtain the famous “bonne chauffe”, the traditional know-how of the coopers who use their hands to create the century-old oak barrels used to age the Cognac, and finally the talent of the cellar master who, like a father watching over his children, allows the eaux-de-vie to evolve in the muffled shade of the ageing cellars for several decades to extract their quintessence. Floral, fruity and even spicy notes develop to compose a bouquet of flavors and aromas that the cellar master blends to perfection.
