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
Related Articles
Five minutes with: Imogen Royall
The co-founder of Northern Pasta Co on thinking about food differently, being inspired by everyday resilience and having dinner with Tina Fey
Celebrate World Earth Day with Altano Rewilding’s sustainable red wine
Raise a (sustainable) glass with Symington Family Estates’ fruity red, which supports conservation across the Douro Valley
Alain Ducasse at The Dorchester unveils new à la carte menu
In a world of set menus, this three-Michelin-starred restaurant is putting the power in diners’ hands. Here’s what to expect