Cognac's Rigid Process Takes On A New Approach
Robb Report Singapore|July 2019

Cognac was rarely the tipple of choice for younger drinkers, but it’s slowly experiencing a renaissance and carving a new niche for itself.

Hazel Vincent De Paul

It may be one of the world’s most refined spirits, but cognac has a long-suffering reputation of being a stuffy, staid aperitif. But all that’s changing as alcohol aficionados are now looking at the liquid with renewed interest. Cognac, like champagne, abides by a strict set of rules during its creation process – it’s made in its eponymous region in France, and 95 per cent of the cognac in existence is created using the same recipe passed down from generation to generation. But in recent years, there’s been a revolution brewing as younger drinkers have come to appreciate the craftsmanship that goes into its creation.

This regained fervour has led to the establishment of new names within the booming industry, such as Exsto Cognac (www.exstocognac.com). Founded by cognac enthusiasts Sabrina Duong and Julie Dupouy, who is also an award-winning master sommelier, the duo found Singapore to be the right market for their brand as they felt “Singaporeans are very open to trying new things, new products and very willing to break the mould”.

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