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The house of Cognac Bache-Gabrielsen dates back to 1905. It was founded by Thomas Bache-Gabrielsen, a young Norwegian born in Holmestrand in 1883 to parents Kamilla Bache and Alexander Gabrielsen, merchants specializing in the sale of spirits.
Getting out of military school at the age of 20, Thomas is sent by his father to Cognac to develop the family business. The young adventurer quickly fell in love, with Cognac of course, but also with Odette Villard, a young Charentais woman who was the daughter of winegrowers; he then decided to settle in the region. The experience that was supposed to last a few months ended up lasting a lifetime.
Thomas and his Norwegian friend Peter Anton Rustad then jointly bought the Maison de Cognac A. Edmond Dupuy and renamed it Bache-Gabrielsen. Soon, thanks to their Scandinavian connections, their Cognac export business was doing well with Norway (the brand is now the leader in this market) and Denmark, then in continuity with the United States.
Through a long family history, successive generations would adapt, modernize and perpetuate the foundations of this House. Today, Hervé Bache-Gabrielsen, the fourth generation to head the company, is well aware that the world of Cognac is changing, with a strongly developed international market, a younger clientele, different consumption patterns and ever-changing marketing strategies.
To cope with this market, Hervé can... See more ...
This is a Cognac blend of eaux-de-vie from wines harvested and distilled from the crus of the Cognac delimited region of Petite Champagne and Fins Bois, classified second and fourth cru respectively, and planted with the Ugni Blanc grape variety.
The Cognacs have aged in French oak barrels for a minimum of 5 years.
Why 5? Winks not only to the history of Maison Bache-Gabrielsen (5th generation at the helm) but also to the years of aging (5) and the 5 environmental and ecological key points of the packaging.
La robe is shiny Versailles Gold.
On the nose as well as on the palate: floral with hints of white flowers such as lime blossom or spring hawthorn with elegant touches of fresh citrus such as lemon and enhanced by a finish on a triptych of muscat grape, vanilla and mocha.
Pairings: as a neat aperitif or with a citrus Schweppes, on a dark chocolate cake or in the afternoon with a citrus tart.
Bottles will be kept upright away from light and at room temperature.
