

ABK6 Honey is elegant and subtle, expressing flowery tones derived from honey and Cognac at the same time: jasmine, violets, honeysuckle and rose petals. Then come the cheery and delicates sensations of spices and candied oranges.
The sents mingle with woody vanilla and toffee.
This is a Single Estate Cognac, ABK6 is booth the raisin producer and the Cognac maker. The terroir of ABK6 is a chalky hilltop at 154m of altitude. For this spirit 100% Ugni-blanc grapes are used. The vinification took place in thermoregulated vats. The distillation was a double distillation in small Charentals pot-stills. This Cognac is aged in new and old French Limousin oak barrels of 350-liters. The blend is a selection of the best batches from ABK6’s Petite Champagne, Grande Champagne and Fins Bois estates married with natural honey from chestnut trees. To create ABK6 HONEY, Cellar Master Christian Guérin has blended during the ageing process a subtle and Rened Cognac with a special honey with intense and aromatic flavours. For its unique and typical taste, he selected one single origin honey produced in one area among Charentes woods.
|TASTING NOTES|
• Palate
Elegant and subtle, ABK6 HONEY reveals notes of flowers coming from both Cognac and honey: jasmine, violet, honeysuckle and rose petals.
• Finish
Then come warm feelings of spices and candied orange.These favours are linked with vanilla wood and toffee.
Data sheet
Specific References
This limited edition ABK6 VSOP Cognac was designed in collaboration with Chinese artists to celebrate the Year of the Snake.
Francis Abécassis, owner of the House, and Master Cellar Frédéric David selected eaux-de-vie known for their aromatic richness and aged them in the oldest barrels of the estate.
This cognac, with its harmonious and powerful character, evokes the strength and wisdom symbolized by the snake in Asian culture.
Don Papa Rum is the spirit of Sugarlandia. A premium aged rum from the Philippines. Created on the fertile foothills of Mt. Kanlaon, where the finest sugarcane is milled to produce sweet, rich molasses. Don Papa is a tribute to Papa Isio, the real and charismatic leader from the island of Negros, Philippines. His legend was instrumental to the independence of the island during the Revolution of the 1890s. The figure of Don Papa is inspired by Papa Isio, though he is not the same person. Rather, Don Papa is the embodiment of the spirit of Sugarlandia.
The Crème de Pêche de Vigne Merlet is made from this very particular variety, once cultivated along the vineyards, small in size and with red and white flesh.
The apples are mixed, crushed and pressed. The apple juice is fermented right out to give cider to be distilled. Double distillation is carried out 6 months after the fermentation has taken place. The first distillation gives the "petite eau" at 30% by volume and it is the second distillation, that of the "petite eau" which gives the Calvados.
Aging: Two years minimum. In toasted 400 l (88 imperial gallon) oak barrels, 50% of which are new.
Botran Solera 18Y is a rum aged at high altitude in the mountains of Guatemala. It is made from a blend of rums aged between 5 and 18 years and has undergone Solera aging. The American oak barrels used for the Solera process are former Sherry and Port casks. Additionally, the aging warehouses are located at an altitude of 2,300 meters, which intensifies the aging process, thereby developing delicate aromas of vanilla, tobacco, and sandalwood.
Peychaud's is an essential ingredient in the official and an indispensable staple in any sophisticated bar.