Back in Saint-Preuil for a comparison between two Très Vieux from Daniel Bouju: a reduced version and a cask strength.
Daniel Bouju Très Vieux 40% (2021 bottling)
So 40yo+ blend from GC. 40%. Let’s go!
Colour: Mahogany, brown lights. Irregular heavy tears.
Nose: Full of toasted shades at first. Caramelized fruity notes. Quite dense and clearly gasping for air. Intense chocolate and cocoa notes, with a tad of honeyed tones. Slightly dusty in the background.
Palate: Light texture. New oak, chocolate. Strong pinewood notes, eucalyptus and cedarwood. Dark chocolate, toffee. Lingering bitterness. Quite imprecise, to be honest.
Last Notes: A few black tea notes appear. Strong coffee aromas. Very faint chalky hints in the background. Back on the palate, a touch of grassiness but mostly toasted shades, like burnt caramel.
I’m not a huge fan of this style of cognac, and the 40% reduction seems to affect a bit the balance of this very old blend.
84+/100
Daniel Bouju Très Vieux 50% (2021 bottling)
40yo+ but cask strength: 50%. Let’s go!
Colour: Mahogany, brown lights. Irregular heavy tears.
Nose: Vinous notes at first, very old Bordeaux-like aromas. A kind of noble rancio with Cabernet-style peppery notes. Resinous pine needles. Ample leathery scents, with hints of cherry liqueur in the background.
Palate: Thick texture, with very little acidity in the aftertaste. Red berries jam overwhelmed by opulent, meaty notes. Strong chocolate shades. Extremely heavy tannins, one of the most tannic cognacs I’ve ever tried, an impression amplified by the ABV.
Last Notes: With air, heavy ristretto notes emerge. A touch of herbal shades, leaning towards cooked tarragon. Heady floral shades, mainly rosewater. Acacia honey. Back on the palate, a strong rancio on Macanudo cigar and licorice. It ends on earthy shades.
Clearly designed for a specific kind of palate, not mine. More interesting than the 40%, though. I still miss oak integration and terroir signature.

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