Supreme Cognac Tiffon

Crafted from a blend of selected Cognac, Tiffon Suprême Cognac is mainly comprised of Ugni Blanc eaux-de-vie from the Fins Bois, Bons Bois, Grande and Petite Champagne regions. Each component has been aged between 4 and 10 years. The high average maturing period compared to the minimum requirements is intended to create a link between Tiffon’s VSOP and XO expressions, showing an opulent, harmonic flavor experience. 

The House of Tiffon is located along the banks of the Charente River in Jarnac, boasting forty hectares of vineyards in the Fins Bois and Grande Champagne crus. It's worth noting that Tiffon shares strong roots with Cognac Braastad, as the Braastad family today is at the helm and manages all aspects of production and sales for both houses. 

It was a Norwegian man by the name of Sverre Braastad who married the grand-daughter of Mederic Tiffon and took over the family business; today, his son and grandchildren are in charge of operations. The family prefers to run the estate in a traditional manner, from grapevine to bottle. They grow Ugni Blanc, St-Emilion and Colombard grapes which can be turned into eaux-de-vie and either of their two distilleries; one in Jarnac and one at Château de Triac. The distillery in Jarnac has ten Charentais stills, each with a capacity of 2,500 litres, while the distillery at Château de Triac has seven stills of the same kind. Currently, around 12,000 French oak casks of Cognac are patiently maturing in Tiffon's eleven warehouses.

The Tiffon Suprême is housed in a modern, stylish bottle shape with square shoulders and a long neck. There is good heft when holding the bottle, and ‘Tiffon 1875’ embossed in the glass. The front label uses a mix of fonts and designs that suggest equal nods to the past and the present, giving a smart impression.

Eye : Dark amber.

Nose : Immediate chocolate and toffee notes. Vanilla and a slight hazelnut character followed by figs, dates, and red raisins.

Palate : The notes from the nose also show up on the palate: dried fruit, caramel and cocoa alongside raw honey, leading into a slightly bitter, complex finish.

This rich, complex expression is best appreciated in a tulip glass, where its aromas can fully develop. It would make a great pairing for desserts, coffee or even a cigar.