Until the end of the 19th century, cognac was exported in oak barrels. Arriving in ports, the cognac was found to be distinct and remarkable, with the sea voyage resulting significantly on the maturation and quality. As the new century drew near and the emergence of brands was born, the barrel sea voyage was abandoned, and its enchanting effect lost forever. Until now.
Resurrecting the forgotten sea maturation journey from days long passed, Kelt Cognac sends its Cognac, still in the Limousin oak barrels on a 3-month, Tour du Monde, or around the world sea voyage. Here, thanks to the perpetual rolling of the seas’ waters, the Kelt cognacs are in continuous motion and contact with the wood of the oak barrels. Continual changes in air pressure and temperature results in the barrel’s expansion and contraction, coaxing the wood’s inimitable flavor and bouquet to be released into the cognac. Returning to France from the sea voyage, the cognac has achieved a remarkable aging distinction that is unparalleled and a smoothness for which Kelt is known for.
As a result of the continuous motion of the sea, the cognac is in perpetual motion and continual contact with the oak barrel wood during the Tour du Monde. This produces a remarkable ageing effect in just three months that is unattainable by traditional maturation alone.
Aging is a chemical reaction; adding heat expedites the chemical reaction. Over the duration of the Tour du Monde the temperature varies, climbing to higher temperatures especially when passing through warmer climates.
At sea, the air pressure is in constant flux. This makes the Limousin oak expand and contract, adding new oxygen within the barrel and persuading the Limousin oak to release its most delicate qualities into the cognac.
The combination of movement, temperature, and air pressure explains the remarkable aging distinction. The sea voyage also bequeaths our cognacs with a smoothness no other brand can attain as well as a depth of flavors which is difficult to find today.