Opaque rose colour, fresh cut ginger, lemon and grapefruit on the nose. Initial taste of sweet guarana and some appley flavours supported by warming cognac and vanilla finished of with zesty ginger. Very refreshing.
Muddle 1/2 a lime ( cut into chunks) and a tsp sugar in the bottom of an old fashioned tumbler. Add 30mls Cachaca, 30mls Paul Giraud 3G and churned with crushed ice. Crown with crushed ice.
Paul Giraud produces in Grande Champagne an exquisite cognac range, from a 6-year old to a 60-year old cognac. The estate is located in Bouteville and in St. MÃªme-les-CarriÃ¨res, the growing area comes to 35 hectares. The cognac house combines traditional methods with a modern take on cognac production, avoiding any kinds of chemicals or pesticides in their agriculture and colouring additives in the final blends. The work in the vineyard, as well as the actual harvest of the grapes is still done manually, insuring the best possible treatment of the grapes in order to generate the highest quality for the eau-de-vie. Paul Giraud produces single year cognacs, so that they are not blended eaux-de-vie from different years, but keep the annual characteristics. Therefore, Paul Giraud is considered by the specialists as the very best representative of Grande Champagne Cognacs. It would not be enough, if it were not also for the fact that spring water literally runs through his cellar and this is what brings a rapid alcohol reduction and fresh floral aromas. The peacock tail effect is impressive (Ethereal return from the back palate)