I started the week with a review of a Taiwanese malt whisky and on Wednesday I had a review of an Irish whiskey. Might as well make it an all non-Scotch whisky week. In fact, no whisky at all today but a brandy. And not just any type of brandy but another of those wild and crazy marcs or French pomace brandies. I’ve had two before and like the second of those this sample came to me from Florin, Prince of Tyre.
As I hope you don’t recall, the 7 yo Jacoulot—the first marc I ever tried—put me in mind of Hampden’s rums with its wild notes of rotting garbage and aniseed but—perhaps because I have been beaten down by Hampden—I liked it well enough anyway. And I liked the second one, a 15 yo Cartron, even more. Those were both marcs de Bourgogne. This one is from the Jura region and at 10 years of age is closer to the Jacoulot than the Cartron. Florin describes it as a wild marc and you might think that I would find it to be closer to the Jacoulot in character as well; but—as you will see—I actually find it to be quite refined. I don’t know what to make of that but here are my notes anyway. Continue reading
I reviewed my first marc in June and here now, less than two months later, is my second. Soon I will be the #1 marc blogger in semi-rural southern Minnesota. Like the Jacoulot I reviewed last month, this is a marc from Burgundy but it’s twice the age. The Jacoulot was a bizarrely winning rotting garbage heap of a brandy. I’m curious to see what eight more years of age does with this strange profile.
Cartron 15, Marc de Bourgogne (43%; from a sample from a friend)
Nose: A more elegant heap of rotting garbage than the Jacoulot. Quite a bit of apple in here with some definite older calvados crossovers. A lot of aniseed and then a plastic-rubber-vinyl combine emerges strong. Softer and less garbagey and plasticky with water.
Palate: Hmm this is almost normal. Far less brutal than the Jacoulot with the apple and the aniseed the main event. The garbage and the synthetic notes are palpable in the background but are not very assertive. Nice texture and bite at 43%. On the second sip there’s some citrus (lime peel and bitter zest). Gets quite herbal with time (sage, dill, a touch of mint). Okay, let’s add water. Water emphasizes the herbs and pulls out some spice to go with it beyond just the aniseed (there’s some pepper, some clove). Continue reading
Here’s a brandy review for a change and for a real change it’s a brandy that’s neither an armagnac, a cognac or a calvados. No, this is a marc. Marc is pomace brandy, which means it’s made from the leftover skins, stems etc. from winemaking. Not the most poetic origin story…or maybe it is? “They squeezed everything from the grapes, left them there to rot and just when it seemed like it was all over…” Where was I? Oh yes, this is a marc and I obviously know all about marcs and am not at all spinning my wheels here before getting to the review. Marc seems to be made in pretty much every winemaking region of France, which makes sense, I guess. This one is from the Jacoulot estate in Burgundy and is made from Burgundy’s most famous red wine grape: pinot noir. Despite these fancy associations, I’m guessing this is going to be funky as my understanding is that marcs are generally funky. Well, I’ve been known to be funky in my time too—okay, okay, so I haven’t. I do have a couple more samples of marcs on my shelf though and I’m hoping my first experience won’t put me off trying the others (which was roughly my reaction to the first grappa I had many years ago—and I never quite acquired the taste). Anyway, let’s see what this is like. Continue reading