A. de Fussigny atelier
A. de Fussigny atelier

A. de Fussigny reaches 200 years and counting.

The first barrels for export went out the front gates in 1814. A. de Fussigny still ships out that gate, on the banks of the Charente River, in the heart of downtown Cognac, to this very day. The distillery remains steadfastly boutique, artisanal, with modern design touches for packaging, bottle shapes, and colour codes, making this House a vanguard for quality and modern luxury.

A. de Fussigny house
A. de Fussigny house

A. de Fussigny still ships out that gate, on the banks of the Charente River, in the heart of downtown Cognac, to this very day.

The focus is primarily on Petite and Grand Champagne cognacs. The XO bottling, for example, 100 per cent Fine Champagne spirit, rich mahogany in colour, with black fruits and toffee on the nose, and almond, spices, and vanilla among the elements of a hugely layered and deep palate.

L’Heritage de A. de Fussigny commemorated the House’s 200th anniversary, a blend of spirits ranging from 30 to 100 years old.

A. de Fussigny 1970 vintage
A. de Fussigny 1970 vintage

There are specialty offerings, including five single cru vineyards VSOP bottles, the Extra, which is 100 per cent Grande Champagne, and certified vintage cognacs as well. L’Heritage de A. de Fussigny commemorated the House’s 200th anniversary, a blend of spirits ranging from 30 to 100 years old. And early in 2020, a very special limited edition bottling was released, a collaboration with illustrious design house Arvin. A 1970 vintage cognac comes complete with an individually fitted pearl ring, which encases some of the vintage spirit, all mounted on a gold ring. It takes the quality statement into another stratosphere.

Still, Fussigny in any iteration represents the most subtle, fruit and spice driven cognacs, from the Selection and Superieur to the XO and Extra bottles. These are not necessarily easy to find, but well worth it if you do.

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James Tobler was Editor first of NUVO and then MONTECRISTO magazines, over a period of 20 years. He edited and wrote the Passport blog for Kiwi Collection for its first two years as well. He has written four cookbooks, with the chefs, for Araxi, Blue Water Cafe, West, and Cin Cin. He has contributed to a wide variety of publications, including The Globe and Mail, Okanagan Life, Fox News Lifestyle, and Wine Access magazine, where he was Managing Editor. He currently works with Mark Taylor on Gem City Guide, and, now, Inside Spirits magazine.

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