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Early Landed Cognac

Term (also Early- and Late-Landed Cognac) for a vintage Cognac or for a traditional manufacturing method, which goes back to the 18th century. At that time, younger ones became distillates (one to three years) imported from France to Britain and stored there in London or Bristol in damp cellar vaults under the control of the British customs. These special maturing conditions in cold, damp cellars in older barrels give the cognac a special character with light (pale) color and more neutral taste. Supposedly, this is the name VSOP (Very Superior Old Pale) derived. This tradition is today mainly from Cognachaus Hine groomed. See also below Vintage Cognac,

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