Kelt - VSOP
Kelt Description
SEEKING PERFECTION THROUGH TRADITION AND INNOVATION
BACKGROUND
Cognac is matured in oak barrels. There are many oak producing areas around the world which are used for barrel production. The French areas are the following: Argonne, Vosges, Nevers, Tronçais, Allier, Bourgogne, Armagnac (Landes) and Limousin. KELT uses principally Limousin oak barrels for ageing the KELT Cognac.
Oxidation and evaporation (in Cognac the evaporation is referred to as- “the Angels’ share”). Evaporation is between 1-2,5% per year depending on the “chai” (storage cellar or house). Changes occur – reduction in volume and reduction in alcohol, extraction of wood characteristics from the Limousin oak and concentration of flavours. Expert cognac makers selectively blend different barrels together to create their particular “house style” of cognac.
THE BRAND
The cognac, still in Limousin oak barrels, undertakes a 3-month sea voyage around the world. The combination of movement, temperature variations, air-pressure changes and the magic of the seas produce a truly unique combination of flavours and aromas as well as producing the legendary smoothness that KELT is known for.
Celebrating the Tour du Monde and the magic of the oceans, our packaging has a marine theme centered around our unique bottle shape, based on a French navy decanter from 1740.
TOUR DU MONDE OCEAN MATURATION
Until the early 1900s all cognac was shipped in barrels. The long sea-voyages had a profound effect on the quality of the cognac. When cognac started to be shipped in bottles the magical effect was lost. Until now.
Our cognac, still in Limousin oak barrels, undertakes a 3-month sea voyage around the world. The combination of movement, temperature variations, airpressure changes and the magic of the seas during this 90 day sea voyage, creates a seamless perfection in the blend as well as an unrivalled smoothness that is characteristic of the KELT cognacs.
MOVEMENT
During the Tour du Monde each molecule of the cognac is in contact with wood repeatedly as the cognac is washed around in the barrels. This produces a remarkable ageing effect in just three months.
TEMPERATURE VARIATION
Aging is a chemical reaction. Chemical reactions are speeded up by adding heat. During the Tour du Monde the temperature goes very high, especially when passing through warmer climates which is for most of the voyage.
AIR PRESSURE CHARGES
At sea the air pressure changes constantly. This makes the Limousin oak contract and expand adding new oxygen and persuading the Limousin oak to part with its most delicate qualities.
THE MAGIC COMBINATION
The combination of movement, temperature and air pressure explains the aging factor. The sea voyage also gives our cognacs a smoothness which no other brand can attain as well as a depth of flavors which it difficult to find today.
A traditional Grande Champagne VSOP which is allowed to age much longer than the legal minimum of 4,5 years in its Limousin oak barrels forms the base for this renowned cognac. It is blended with much older cognacs to receive the quality level required of a KELT cognac. Once the blending is completed we embark on the Tour du Monde. This is the legendary 3 month Ocean Maturation exclusive to KELT which brings out hidden qualities in the Limousin oak and rounds off the cognac in a beautiful and unique way making the KELT cognac the smoothest on the market while presenting a remarkably broad pallet of tastes and aromas. We use our extensive experience and stock of Limousin oak barrels in the most creative way to get the maximum effect from the Ocean Maturation. For our VSOP we use younger barrels of between 4-12 years of a particular quality and history. The exact composition and details are a closely guarded secret know only to two persons within the company. The blending and Tour du Monde puts our VSOP in a tasting age squarely between Napoleon and XO. Some experts even favour our VSOP against other brands’ XOs.
Color: Dark golden yellow, amber.
Nose: Delicate vanilla oak scent, touch of port wine, Rose and violet.
Palate: Fruity, jamy, apricot, fig, hazelnut and licorice. Grande Champagne style, very rare.
