Kirghiz cognac: features, benefits and taste

Most connoisseurs are used to seeing in the chartscognac wines producers from Armenia and Georgia. Indeed, these countries are known to the whole world as a quality standard for alcoholic beverages, as they adhere to a well-defined formula and carefully monitor the quality of raw materials. However, the Kyrgyz cognac is not inferior to its famous competitors. Some obscurity of the views of the consumer, as well as the relative youth of the drink from Kyrgyzstan, provided alcohol with a small cost with a conditionally high quality.

You can meet such a drink not only in the CIS, butand outside of Eastern Europe and Central Asia, as production is gradually reaching the world level. Along with the rich taste and aroma provided with a careful recipe and national raw materials, the Kyrgyz cognac has adequately taken its place in the line of famous products from houses of world renown and is an excellent addition to any collection.

Manufacturer and emphasis in recipe

At the moment, there are severaldozens of cognac producers, but three brands should be noted: Kyrgyzstan, Bishkek and Manas. This three leaders took over the technology of alcohol production from the French partners, and then added it to the national color. The resulting "mixture" is distinguished by an unusual taste, since the blend contains traditional notes, and at the same time quality.

Kirghiz cognac, probably, will not makeThe competition is appealed to Bordeaux or other eminent manufacturers, but is able to compete in the middle price segment. Substantial diversification of products allows you to choose an analogue to taste for each connoisseur.

Blending and subtleties of production

Blend significantly varies depending on themanufacturer. The conventional standard remains distillation and aging in barrels made from fried French or Italian oak, giving the drink woody notes in the palette and aroma. Also, one of the three varieties of technical grapes is used in production. We are talking about Rkatsiteli, Bayan-Shirai and Plavai.

Vineyards are concentrated in the south and eastcountries. Geolocation has a direct effect on the taste qualities of the blend. The more grapes were grown to the south, the sweeter the drink will turn out, which will also please connoisseurs with subtle floral notes in the aroma and spicy aftertaste. Eastern and northern blends are stronger and have a bright woody flavor.

External data and differences

Kirghiz cognac, reviews of which speak aboutworthy taste of the drink, also "take" the buyer with excellent external data, characteristic for more status analogues. For example, cognac "Kyrgyzstan" has a rich honey hue of brown color with golden overflows. Withstand it for 12, 24, 36 or 48 months. Cupping alcohol takes place in barrels of French oak, which gives the drink a distinctive flavor. In the photo, the Kyrgyz cognac is presented in all its glory. Apparently, he is able not only to decorate the table, but also a private collection, since he has his own personality, which is not characteristic of the French school of cognac houses.

Taste Palette

Buyers' comments on Kyrgyz cognacindicate a rich palatable palette. The predominant position in it is occupied by chocolate, vanilla, nut and tobacco. Depending on the manufacturer, accents also appear on herbs, including anise, and woody notes. The taste palette is rich and deep. Each accent complements the overall picture. The older the drink, the wider its advantages and characteristics are revealed. For example, "Bishkek" of 5- and 7-year-old aging acquires the flavor of candied fruits, and the fragrance becomes sweeter. Among themselves, drinks of the same age category are conditionally equal, since it is unreasonable to rank different tastes for 1, 2 and 3 places.

Fortress and aging

The fortress of the Kyrgyz cognac often exceedsa mark of 40 degrees. This is dictated by the peculiarities of the blending of the drink and the specific characteristics of the grapes. The aging of the drink starts mainly from 2-3 years and reaches a maximum of 7-8 years. The latter category refers to so-called alcohol with potential, when each additional year of endurance endows the drink with new facets of taste. It is served as an original drink, without snacks. Use should be chilled to standard 16° C, store at a temperature not lower than 5° C. Cognac has passed full certification and meets international quality standards.

To take or not?

There is an opinion that a good cognac is worth any money, and buying a deliberately less "status" drink threatens at least a spoiled indistinct meal meal.

The Kyrgyz cognac as a whole is able to make upcompetition to local analogues, although it loses to more seasoned appellation with a proven recipe and an old approach to production. Kyrgyzstan has recently entered the segment of cognac and other alcoholic beverages, which makes the products of this state conditional on the regional and national markets.

Together with excellent quality this is a seriousfactor in favor of buying such alcohol. The taste qualities of the largest producers and their characteristics largely depend directly on the consumer. In any case, remember the measure and not abuse brandy. Neglect of this rule threatens with negative consequences.