Undoubtedly, Ragnaud Sabourin sets the standard for Grand Champagne Cognac production. Nestled in the prime belt of Grand Champagne, this small estate produces Ugni and Folle Blanche, which contribute to some of the industry's most prestigious cognacs. My understanding of what set Grand Champagne apart and the role of additives in great Cognac's elevage lacked depth prior to visiting this illustrious estate. On the industrial scale, I grasped that cognac demanded additives for consistency across large quantities of young brandy, but the practice at a high-quality estate puzzled me. However, after learning about the exact components of their "boisé," I now appreciate the process. Far from being a shortcut, the creation of this additive involves crafting an "oak extract" from incredibly old, under-proof cognacs. So, if the additives used are essentially 80+ year-old cognacs that can no longer be bottled due to their proof, I am entirely on board with it. This blend essentially ages 35 years but includes much older eau-de-vie. Contrary to expectations, the nose is vibrant, presenting a beautifully seasoned bouquet: citrus peel flambeed, cocoa butter, and stewed stone fruits, like Mirabelle and nectarine. On the palate, it's forgiving and rounded, brimming with wild honey, orange blossom, and sprinkled with cloves and cinnamon spice. This blend captures the essence of what superior cognac should taste like - truly delicious.