Grand Classique VSOP Cognac Maxime Trijol

A culture of excellence

It was in 1859, in the heart of the Cognac region, at Saint-Martial-sur-le-Né, that the first Maxime Trijol still was installed. Today, the company has 22 stills producing 25 hectolitres. Maxime Trijol is unique in that, in addition to distilling and ageing, it cultivates its own vines. The company controls every stage in the Cognac production chain: vine-growing, distillation, ageing and bottling. A philosophy of excellence that has been handed down from generation to generation.

The art of transmission

In 1954, Maxime Trijol became a Cognac wine and brandy broker. In 1962, he officially became a distiller by profession. In 1972, Jean-Jacques Trijol took over from his father. With the same passion and care as his ancestors, he perpetuates a unique know-how in the production of exceptional products. In 2013, his two daughters, Anne-Sophie and Pauline, joined him at the head of their estate and their 22 stills. It's a family story that harmoniously blends tradition and modernity over the generations, ensuring that one of Cognac's leading distilleries continues to operate as an independent, family-run business.

Winegrowers and distillers

The Trijol family vineyard extends over the 2 most prestigious crus of the 78,000 hectares of Cognac vineyards: Grande and Petite Champagne. The main grape variety grown is Ugni-Blanc. Harvesting begins in late September or early October. The grapes are pressed immediately after harvesting. The juice obtained is fermented immediately.

Pressing and fermentation require special attention. They are two important stages in the final quality of Maxime Trijol eau-de-vie. After a fermentation period of around 2 weeks, the wines obtained have an alcohol content of around 9% to 10% vol. Acidic and low in alcohol, the wines are ready for distillation, which must be completed by 31 March in order to qualify for the Cognac appellation. As the addition of sulphur dioxide is prohibited, acidity is the only factor in preserving the wines. For this reason, Ugni-Blanc, a late-ripening grape variety, has a high natural acidity, which is essential for the elegance and finesse of Cognac eaux-de-vie.

Colour : Golden yellow.

Fruity and floral on the nose and palate. It retains a persistent cheerfulness. The tannin in the wood has helped the eau-de-vie to begin to mature. A harmonious Cognac.

Serving suggestion : enjoy after a meal at 20°C or on the rocks before a meal.

In the middle" Cocktail by Maison TRIJOL

Ingredients :

50 ml Maxime Trijol VSOP Cognac

15 ml Jasmine syrup

30 ml freshly squeezed orange juice

3 dashes bitter

Method: Pour the VSOP cognac, jasmine syrup, orange juice and bitter into a shaker filled with ice. Shake vigorously. Strain directly into the glass. Garnish with a jasmine flower.