Three cognac educators surveyed by the Bureau National Interprofessionnel du Cognac said they see people drinking less, but of higher quality. They see interest in cognac growing, especially toward neat pours. “It seems that preferences steer toward cognacs with a lighter wood influence but fairly well developed, in the 10-25 years range,” says Dan Nicolaescu, beverage director, Brandy Library and Copper & Oak, New York.
Miguel F. Lancha, Cocktail Director ,ThinkGoodGroup, Washington, D.C., says younger bartenders are showing an interest in cognac and are being more creative and flexible with cocktails.
“We are still having a hard time getting guests to order cognac on its own the way they do whiskey, (but) we are seeing a lot of cognac cocktails sell” says Kellie Thorn, beverage director, Hugh Acheson Restaurants (Atlanta, GA). “I think that the key to reaching a younger audience is presenting the spirit and category with some levity. I obviously love the heritage and tradition behind these spirits, but we should approach it with a little irreverence. ”
- Joseph Ehrmann of Elixir, Elixir to Go and Cocktail Ambassadors (San Francisco, CA), said he believes shorter pours can be mixed with light mixers to make low-ABV drinks.