Frapin Cognac Extra as a deep and complex nose of creme brulee, spice cake and light caramel. Wonderfully smooth and supple in the mouth, the texture is pillow like on the tongue with flavors of clove, nutmeg and sandalwood. Hints of orange cream and cappuccino linger on the palate.

At Frapin no more than 2 hours are allowed to lapse between harvest and pressing. Frapin cognacs undergo an entirely natural fermentation: no cultivated yeasts are added. To retain freshness of fruit, filtration is not permitted at Frapin. Distillation is conducted in one of Frapin’s four special Charentes copper stills. Frapin cognacs are subject to a double-distillation process. Aging is conducted in Limousin oak casks. Frapin utilizes dry-cellar aging for Extra. The Dry cellaring allows more evaporation of water than alcohol which leaves the cognac more refined and elegant. Frapin was the first house, and for some time the only, utilizing dry-cellar aging.