The Lhéraud Family: Proudly Traditional

The Lhéraud family is resisting Cognac’s progressive and seemingly inexorable disappearance of independent, family-owned companies producing cognac. Based in the Petite Champagne region, Cognac Lhéraud uses its ancestors’ knowledge to create estate-grown, unblended cognacs from single crus

(regions) that are distilled without the assistance of any computers.

The vintage-dated cognacs — distilled, aged and bottled under strict control of the BNIC — are marketed at cask strength, without dilution to avoid a loss of aromas, and are representative of the Lhéraud touch. Appreciated for their authenticity and inimitable taste, far removed from the usual standards of mass-produced cognacs, the vintage-dated cognacs are present on the best tables worldwide and recognized by the best wine and spirits critics and sommeliers.

The Lhéraud family — proud of its traditions and inspired by the work carried out by previous generations — innovates, surprises, disturbs and looks forward: Designs are refined, delicate; products are authentic and atypical — so many qualities which tend to disappear nowadays in a region where production has

been touched by standardization and globalization. To remain independent, unique and accessible is a duty for Cognac Lhéraud.

TO P S O M M S H AV E T H E H I G H E S T P R A I S E S

F O R COGNAC L H É R AUD

From Sebastien Allano, head sommelier of The Caprice

(2 Michelin stars, French fine dining) and Lung King

Heen (3 Michelin stars, Chinese cuisine); both are

located in the Four Seasons Hotel Hong Kong:

“Cognac Lhéraud is the definition of what a haute couture

cognac is, by its dedication to reach the best expression of

a single terroir and a single vintage. The Lhéraud family

makes cognac that is unique, constant in its purity, without

artifice often used by other producers, following the family’s

tradition of making spirits from centuries ago.

“The complex aromas combined with multiple layers

of flavors send you to a different approach of cognac;

the long and smooth finish makes this Lhéraud cognac

unforgettable.

“When guests are looking for a tailor’s cognac as they would

for a vigneron’s wine, this is without a doubt the way to go.”

From Thierry Hamon, head sommelier of Le Cinq Four

Seasons (2 Michelin stars, French fine dining) in Paris:

“A sommelier’s policy is more like an ‘ethic’ fundamental

to the profession of bringing together various components.

In other words, a product that comes from a specific terroir

and a specific vintage and therefore knowledge of its exact

history, especially the details of its production and the

length of its aging.

“In this regard, while creating a rather remarkable range,

Lhéraud is one of the very few firms to follow these rules to

the letter. The labels of their vintage cognacs include not

only the year, but also the date of bottling and the cru that

was selected. When you taste a vintage cognac that has

crossed the frontiers of time, it is a very special moment

because the magic of the aromas remains very complex and

we go further back in time. A very emotional experience.”

From Adrien Falcon, head sommelier of Bouley

(1 Michelin star, French fine dining) in New York City:

“Lhéraud is and will remain to me one of the greatest

producers of fine spirits. Their authenticity, purity, elegance,

reflect a very traditional way of distilling. They are natural

and show every particularity of vintage cognacs, bottled

at their own cask strength and no colorant added. An

amazing library of the cognac history that will always

impress by its depth.”

From Markus Del Monego, Sommelier World Champion

1998, Master of Wine 2003 from Essen, Germany:

“It is quite rare to find vintages in cognac. The house

Lhéraud offers this unique opportunity to make a journey

through time: The vintage collection, bottled cask strength,

shows a selection of single-vineyard cognacs such as

Grande and Petite Champagne or Borderies in a pure and

authentic style presenting the full complexity of aroma and

taste these regions can offer.”