Kelt Cognac embarks on a 3-month Tour du Monde, or around the world sea voyage while still in Limousin oak barrels. The amalgamation of movement, temperature variations, air-pressure changes, and the magic of the seas results in a truly unique combination of flavors and aromas, as well as producing the legendary smoothness that Kelt is known for.
Celebrating the Tour du Monde along with the mystique, allure, and enchantment of the oceans, Kelt's packaging has a nautical theme and is inspired by a French navy decanter from 1740.
Cognac is matured in oak barrels. The French regions for oak barrel production include Argonne, Vosges, Nevers, Troncais, Allier, Bourgogne, Armagnac (Landes), and Limousin. Kelt principally uses Limousin oak barrels for its aging and maturation process.
The oxidation and evaporation rate, or the “Angels’ Share,” is between 1-2.5% per year depending on the chai, or the storage cellar/house. During this time, changes and transformation occur: a reduction in volume and alcohol, the Limousin oak releases its characteristics into the cognac, and the flavor of the cognac becomes more concentrated and distinct.
