Travels and Adventures

Hennessy Cognac Blending: September 19, 2005.

Gary met a Baroness recently. So there . . . She was none other than The Baroness Sheri de Borchgrave, celebrated socialite, and freelance writer for the likes of Palm Beach Cottages & Gardens, Hamptons magazine, and Connecticut magazine.

Here’s a picture of the Baroness with Mona Wyatt, and Regan Lynn at The Municipal Arts Society’s Urbanists Winter Party (Photograph by Jeff Vespa/WireImage.com.)

“How does one become a Baroness?” asked Gary. He’s been aspiring to the title ever since the Swiss Army refused him a General’s position, despite the fact that he was wearing one of their watches.

“By marrying a Baron,” the delightful Sheri told him.

Back to the drawing board . . .

The Baroness, and other luminaries such as that damnable David Wondrich--the guy who always shows up when there’s free cognac to be had--assembled at the Hennessy Suite in New York’s Four Seasons Hotel, for a brandy bash. This wasn’t just any old brandy, though. It was fine cognac from the House of Hennessy.

Before we get to that, though, here’s a pic of that Wondrich guy slurping free Sidecars with Gary at the Paris Ritz Hotel.

Okay, now you know all about Wondrich and his habits, let’s get down to the Hennessy Blending Session.

Object: Learn how to blend cognac like a pro.

Teacher: Laurent Lozano, master blender for Hennessy Cognac. He kept hi eye on Wondrich all night long.

The Works: Three bottles of vintage Hennessy Cognac

1986: Floral, light fruits--apricots--and a little spice

1978: Dry with tobacco notes--austere. (Laurent described this one as being delicate yet persistent. “It’s a good lesson in life,” he said.)

1975: Dark and mysterious. Mushroom notes heralding the arrival of the highly desirable, deliciously earthy, rancio flavors.

We also tasted some eau-de-vie straight off the still at 70% abv. Wondrich shot it back like it was, well, like it was free. Sorry we didn’t get a picture of this. It happened far too quickly.

Gary: “I’ve tried my hand at blending spirits in the past, and I’ve never been much good at it. What’s with that? I know my spirits pretty well, and I can mix cocktail ingredients decently, so how come I can’t blend spirits?”

Gary: “Wait a minute. Suppose I apply a classic cocktail formula to the cognacs? I’ll go with my fave Margarita recipe: 3:2:1. It works with tequila, Cointreau, and lime juice, so who’s to say it won’t work with three vintage cognacs?

Result: A really decent blend. Laurent was very impressed. “That’s the best blend I’ve ever tasted,” he told me. Okay, that was a lie. He did like it, though. Described it as a good cigar-cognac.

We were wondering how well Wondrich had fared with his blend, but by the time we got to his table it was all gone . . .

Thanks to Jeff Pogash, Laurent Lozano, and all the good folk at Hennessy for a truly memorable evening.

Thanks to Wondrich for making Gary look like a lightweight drinker.

And thanks to Sheri for being such a delightful Baroness.