Some Cognac is made to sit with alone, and some is made to share with a cup of coffee. Renault Avec was built for the latter: a Cognac whose cask has been steamed and roasted over open fire until its mocha and vanilla notes are strong enough to meet coffee's bitterness without losing ground.
Expert's Description
Renault Avec French Cognac is a Cognac from the house of Renault, bottled at 40%.
The name Avec, French for "together with", tells you exactly what the bottle is made for: a Cognac designed to be taken alongside a cup of coffee after a meal, a tradition still very much alive in many French homes. To get there, Renault developed a distinctive cask technique in which the oak is first submerged in water and then roasted over an open brasero fire, not once, but three times.
The repeated roasting draws out mocha and vanilla character in the wood that ordinary cask ageing does not, and the result is a Cognac with a softness and roundness built to sit beside an espresso without being drowned out.
The house behind the bottle, Renault, was founded in 1835 in the town of Cognac by Jean-Antonin Renault and was known early on as an innovator, bottling in glass rather than the traditional casks and exporting to Scandinavia as early as 1855.
Tasting Notes
Nose
Roasted mocha, sweet vanilla and a light smoky trace from the triple brasero-roasted casks.
Palate
Round and soft, with coffee bean, caramel and a warm, faintly sweet echo of toasted wood.
Finish
Mild and gentle, with vanilla and a touch of dark chocolate that lingers on the palate well after the last sip.
Specifications
Name: Renault Avec French Cognac
Distillery: Renault
Country: France
Type: French Cognac
ABV: 40%
Size: 70 CL
Cask type: Triple brasero-roasted oak casks
EAN no.: 6412703100279
Serving suggestion: Best enjoyed alongside a cup of strong coffee after a meal, as tradition dictates, or on its own in a small Cognac glass.
Flavour Profile
Mocha · Vanilla · Caramel · Toasted Wood
Did You Know?
Did you know the casks for Renault Avec are submerged in water and then roasted over open brasero fire three separate times, a technique developed specifically to draw out mocha and vanilla character so the Cognac can hold its own against coffee?