Noticed that the machine cover is opened and decided it was better to push back the camera than to

Ramon
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The visit was like a cross between a dizzying peak of alcoholic and marathons. Every day we had at least two cognac house: tasting p4ym began in the morning, lunch or dinner were followed by wine and then continued again.
Another cognac house, p4ym which we visited on a friendly p4ym visit tasting - Pierre Ferrand. p4ym While touring the owner of the house found a curious thing: the production process is controlled by a special supervisory cognac p4ym government agency. Therefore, the ideas like "write on the bottle one, and pour another" is not possible in principle. As an illustration, we told the story of how one of the experimenter, poured into a barrel of sawdust to enhance the taste, put on five months in prison and banned in the future engage in cognac business:
On the other hand most manufacturers try to keep the brand. For example, under the rules of CW can not be younger than six years, but in fact all the houses set this bar even higher p4ym - ten to fifteen:
Back in Pierre Ferrand showed us various places - dry and wet. Speaking in a nutshell, p4ym the specificity of warehouses is that in wet years with the alcohol will evaporate and dry - water. Sophisticated p4ym storage scheme in both skaladah adjusts fortress finished beverage:
Remote Control:
The process is elementary: the wine boils, alcohol and a coil going into special containers. Interesting point: the alcohol has conditional "head" and "tail" p4ym - the first and last liters haul. Some houses, such as previous Pierre Ferrand, do not use these parts, but only the "heart" - the main part:
Distillation takes place in two stages: the first stage provides a base distillate strength of about 30%. Then it is distilled again. It was the second fraction, about 70% strength and goes to further aging in oak barrels:
Noticed that the machine cover is opened and decided it was better to push back the camera than to shoot through the glass. Worth it to open, the line immediately became and bottles began to accumulate. Fortunately, p4ym I was not detected:
Again about cognac! Oh good, and not a sin to talk again :-) VIC in recent rightly remarked that the French cognac - is, first and foremost, a good advertisement. Need to be a real connoisseur, p4ym taster and sommelier in one person, that would catch the notes of the differences in taste different cognacs and brandies. Personally, I love Armenian cognac (brandy, of course :-)). I do not see the difference between blatant Armenian cognac for 3500 rubles. and French in 5000-8000 rubles. Well, not given to me, obviously! That pipe tobacco - is quite another matter! :-))
Pro-Armenian brandy brandy For the new 2013 Toronto brought not a big batch of 5-star. "Ararat". Very good! Much difference between him and donated cognac Remy Martin @ VSOP noticed. . Well, is not given to us, obviously! Both are good. Only the price. Armenian 38 CAD, and the French 56 CAD. :-))
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01.10.2013 p4ym 19:03 Malibden
if mUlibden-please. Meanwhile mAlibden-it is wise to kAprum.A p4ym generally makes sense to introduce the honorary title "Honorary malibden Russia" p4ym or the slogan-"malibdeny all countries unite." In drawing up the periodic table of chemical elements in the end remained free cells when they find the next element start feverishly to come up with the name, such as "americium" "farm", etc. You can make a proposal to call in advance element to be found, shovels and then move on here is pogonyalovo.Ili take a double name, "Malibden-shovels"-cool, huh?
Harmful alcohol and low-quality substitutes in bovine doses. A cognac / brandy and grape wine - is the elixir of life :-)
Yes konyachok is not bad but I tried and vodka is not bad. I like to raise the well-being of sub. and Sun. Swedish rolls with ABSOLUT shnobelem aboard dol.za 20 liter and then went to Kiev bought liter Hlibny gift by 24 UAH. ($ 3.) and have not felt the difference came back to the U.S. to see Russian stores this gift worth. Come on girlfriend why pay more?
http://www.fresher.ru/2013/10/02/samye-dorogie-butylki-konyaka/
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