Giboin 1999, 46.5% abv., 24 years old.

Floral on the nose.

On the palate: complex, layered, stone fruit.

The verdict: this bottle is one of the best value on the market.

Also good: Hermitage of Giboin.
Can you buy Giboin cognac in your country?

Yes Ton. There are several of retailers that continues to carry Giboin. Although I wish they have more variety to offer.

This XO by the ‘PM Spirits Project’ is a Cask Strength at 42.6% abv. My understanding was that it’s a 25 year old. But I feel it’s older.

Tropical fruits at the nose. Complex.
Rancio had developed, and lively at the same time. It’s a good combination.

Hard to come by in Europe, I guess.

This might be an U.S. specific limited release. I got several of each of these two bottles a while back.

Vandaag 2x oude VSOP van Remy Martin. Jaren 60 en jaren 80/90. Ondanks dat het om 'maar' een VSOP van een groot huis gaat, toch allebei zeer drinkbaar. De jaren 60 versie is iets zwaarder met meer houttonen. De jaren 80/90 versie zachter en ronder met een licht zoetje. Allebei met wat gestoofd fruit, tabak, gember, wat zoethout, vanille. Allebei meer dan doorsnee wegdrinkcognacs. De 60 versie is iets serieuzer en blijft wat langer hangen en wint voor mij net...

Which one should I open?
Deux Familles, or Francois Voyer Extra?

I would choose the Voyer Extra. Really good cognac.
I don't like drinking cognac, not knowing who made it? Or do you happen to know the name of the producer of Deux Familles?

Hi Ton,

The Voyer Extra for sure never fails.

The Deux Familles may be a negotiant. They procured the 60 year old cognac from a wine grower named Julien André. They then transfer the cognac into old barrels and aged it a further 12 years.

I am copying their profile and paste it here.

Origin: Sourced from a batch of cognac purchased in 2012 from Mr. Julien André, a winegrower from Grande Champagne. The cognac was already 60 years old at the time of purchase.

Maturation: Aged in an 80-year-old ‘red’ French Limousine oak cask to preserve the delicate finesse of the eau-de-vie and avoid excessive tannin influence.

Cellaring: Stored in a former stable cellar with a damp environment for an additional 12 years, allowing it to reach its peak complexity.
Filtration: Non-chill filtered with no added sugar or caramel, ensuring purity and authenticity.