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Early Landed Cognac

Term (also early- and late-landed cognac) for a vintage cognac or for a traditional way of making that goes back to the 18th century. At that time they were younger distillates (one to three years) imported from France to Great Britain and stored there in London or Bristol in damp cellars under the control of the British customs authorities. These special maturation conditions in cold, damp cellars in older barrels give this cognac a special character with a light (pale) color and a more neutral taste. This is supposedly the name VSOP (Very Superior Old Pale) derived. This tradition is particularly common today from the Cognachaus Hine groomed. See also under Vintage Cognac,

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