Hine Antique XO
Hine Antique XO is made from a blend of 40 eaux-de-vie (clear brandy produced from the finest Grande Champagne). The Antique blend is unique on its own merit, like the most renowned authors in literature with their own way of weaving words into art. With its unique complexity, Hine Antique XO gravitates towards fruit and oak notes that slowly develop into figs, tobacco and hazelnut. The mature eaux-de-vie used in Hine Antique XO must be matured for a minimum of 6 years, guaranteeing a refined work of art in the cognac, that lasts and lingers in the mouth, like the final notes of a piano concerto resounding in a concert hall.
Tasting Notes
Nose: The initial notes on the use are reminiscent of oak spice, vanilla intermingled with the sweet aroma of caramel. It slowly develops into menthol, cinnamon and camphor, similar to the Rare VSOP, but also bring fresh fruit notes like apples and raisins into its complex flavor.
Mouth: This mature spirit brings dusty oak and leather flavors to more herbal lemongrass, mint and cinnamon flavors. Its fresh fruit and roasted nuts flavors complete this complex and finely blended matured cognac.
Finish: The cool flavor of menthol and the spicy kick of cinnamon float on your tongue, tickling your taste buds with the sweetness of butterscotch.
Alcohol by Volume (ABV%): 40%
Nick and Jane
Ingredients:
1.5 oz. Hine Antique XO
0.5 oz. Luxardo Amaro Abano
0.75 oz. lemon juice
0.75 oz. strawberry syrup
1 egg white
Black pepper
Method:
Add Hine Antique XO, amaro, lemon juice, strawberry syrup and egg white to a cocktail shaker. Without ice, shake vigorously until egg white is emulsified. Add ice and shake again, strain into a coupe glass. Crack black pepper on top.
Sazerac
Ingredients:
2 oz. Hine Antique XO
0.25 oz absinthe or Herbsaint (to rinse glass)
3 dashes Peychaud’s bitters
1 sugar cube
Lemon twist garnish
Method:
Rinse glass with absinthe and add sugar cube to the bottom. Cover with Peychaud’s bitters. In a cocktail shaker, add Hine Antique VSOP and ice; stir until chilled.
Strain into glass and garnish with a lemon twist.