Cognac and Armagnac - a scientific brandy tasting

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• Bruce Perry (Eaux de Vie Ltd, London)
• Thursday 09 December 2010, 19:00-21:30
• Todd-Hamied Room, Department of Chemistry.

If you have a question about this talk, please contact Jane Snaith.

To reserve a ticket or for more information please contact: John O'Toole T: 01223 894174 E: john.otoole9@btopenworld.com

Talk organised by the SCI . Armagnac, like its famous big brother Cognac, is a high quality, complex French brandy made by distilling wine. Most people don’t realise that Armagnac actually came first. It was being traded as early as the 15th century, about 200 years before Cognac. At first, the spirit was used primarily for medicinal purposes, but it wasn’t long before people began to drink it for pleasure. Armagnac is a rich, powerful spirit, with a wide range of flavours including vanilla, pine, coffee, liquorice, prunes and other dark fruits. It takes longer to mature and is often much earthier than Cognac. The unique style of Armagnac is the result of several factors, e.g. it is much warmer than Cognac so the base wine is higher in alcohol and lower in acidity, and a different type of still is used in its production. Come along and enjoy a tutored tasting led by Bruce Perry (Eaux De Vie Ltd, London), and learn the difference between VS, VSOP and XO. All brandies supplied by Cambridge Wine Merchants (King’s Parade, Cambridge, www.cambridgewine.com). There will be light food to accompany the tasting.

Delegate Fees: Tickets £15. To reserve a ticket or for more information please contact: John O’Toole T: 01223 894174 E: john.otoole9@btopenworld.com

For updated details see: http://www.soci.org/Members/OLS/Display-Event?EventCode=CGE091210

This talk is part of the Chemistry Departmental-wide lectures series.

This talk is included in these lists:

• All Talks (aka the CURE list)
• Chemistry Departmental-wide lectures
• Department of Chemistry
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• Lennard-Jones Centre external
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