Courvoisier’s maître de chai, Thibaut Hontanx, has partnered with Mizunara and blended XO eaux-de-vie from Fine Champagne and Borderies crus
Mizunara, the Japanese oak species, has become a source of intrigue for whisky connoisseurs, keen to discover its effect on their favourite scotch (usually a touch of sweet, aromatic sandalwood and coconut). It is rarely used in cognac, because only a few hundred casks are coopered every year. However, Courvoisier’s maître de chai, Thibaut Hontanx, has prised several barrels away from parent company Suntory. In the second Courvoisier Mizunara, he’s blended XO eaux-de-vie from Fine Champagne and Borderies crus, the latter providing spice that this oak complements. Just 500 bottles (£2,500) exist worldwide. You can read tasting notes as well as an interview with Hontanx at brummellmagazine.co.uk
