Nyak VSOP Cognac

Business Mogul and CEO of Detroit Equities, Dennis McKinley, Former VP for Remy Cointreau, Patrick Charpentier and Jerome Hyafil, a former EVP, Seagram’s Spirits and Wines partnered to launch the Nyak premium cognac brand.

Business Mogul and CEO of Detroit Equities, Dennis McKinley, Former VP for Remy Cointreau, Patrick Charpentier and Jerome Hyafil, a former EVP, Seagram’s Spirits and Wines partnered to launch the premium cognac brand.

“The NYAK brand came into conception during a time when Cognac houses in France started to realize the consumption in the U.S. was drifting away from its tradition of being used as a digestive toward a more casual, fun-loving, and informal approach,” says McKinley. “Many aspects of this shift in American culture can be attributed to the birth of the NYAK brand.”.

Nyak VSOP Cognac Tasting Notes

Nose: Toasty oak notes of bourbon vanilla and toasted bread that stand out against a delightful peppery gourmet base of pear, grape and light honey.

Palate: Smooth tannins come through in the attack, followed by notes of pastry and marmalade, ripe apricot, pear, & butterscotch.

Finish: Silky smooth with a subtle spice finish.

Distillery Information

Created in 1830, the House is now run by the sixth generation of the family, legacy of Cognac distillation and blending. The current generation perpetuates a tradition of careful innovation and artful blending. The aging cellars and the distillery overlook the lazy Lary river: everything takes its time in Cognac.

The first distillation-premiere chauffe- takes place in a 10,000 liters copper pot still. The heads are kept to be recycled with the wines. The tails are cut at 2% alcohol and discarded. The resulting juice -brouillis- weight 28%-32% alcohol depending on the vintage.

The brouillis is then distilled. Second distillation or bonne chauffe- in 2,500 liters copper pot stills. The heads are set aside to be recycled in the wines for their first distillation.The tails are cut at 60% alcohol, you want flavors not heaviness, and recycled into the brouillis for the bonne chauffe.

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