Thibaut Hontanx is Courvoisier’s seventh Chief Blender, a position that holds a long and prestigious heritage and the responsibility of continuing that which Felix Courvoisier created in 1828. With World Cognac Day being celebrated on Sunday, the 4th of June, we spent the day with Hontanx unpacking what a day in the life of a chief blender entails and exploring the cognac making expertise.
Craftsmanship
As the caretaker of Courvoisier’s exceptional range of cognacs, his responsibility is to nurture the Maison’s Cognac in blossom house style alongside a commitment to the community. Cognac making is a collective effort and, from winegrowers to distillers, each artisan plays their part.
Humble beginnings
Hontanx, who spent ten years in South Africa in Newcastle setting up a distillery, has a good understanding of the South African palate and culture. He learnt a lot during his time in KwaZulu-Natal, one of which is the discipline of being an early riser and beginning his workday before sunrise. Another is working with a community to create a spirit of the highest quality – he imparted his distilling knowledge to the team that erected the distillery, so that they understood both the machinery and the process. Hontanx has carried the community work ethic with him on his career journey and it aligns perfectly with Maison Courvoisier’s vision.
Together as one
Courvoisier’s commitment to the community begins with long-standing relationships. The Maison purchases eau-de-vie from 600 different vineyards and Hontanx knows each family well. “Courvoisier is a family-orientated house, and it is important for me to have good relationships with the winegrowers. I know each one of them personally, as their families have been part of the Maison for many generations.”
The Cognac Region
Whilst Courvoisier is in the cognac region of France, it is different from other cognac houses. The Maison is located in Jarnac, a small town in the heart of the region. “We have our own style of cognac and eau-de-vie. Courvoisier is about sunshine, picnics, and joie de vivre which is inherent in Jarnac’s landscape. We have an artisanal way of making the liquid, still using copper pot stills, and the barrels made from the French Oak. But we don’t take away automatization if it is there for our safety,” he explains.
A typical day
“A typical day in my life starts with me being first in the office,” Thibaut laughs. “This is a habit I learnt from my days in South Africa. First, I get my admin out of the way and then I head to ‘gemba’, as we call it. I go into the field visiting the various sites – to the distillery, the cellar, or to the vineyard. At eleven o’ clock I do the tasting. This is when the palate is most clean and I’m a little bit hungry with an appetite, which is good for tasting. The senses are excited, and my level of concentration is good. Before tasting I don’t eat or take coffee, as I don’t want to mix the palate. Afterwards I have lunch, and then attend various meetings with the team.”
When asked what he loves about being Courvoisier’s Chief Blender he says: “I enjoy the landscape, the grapes, the traditional way we make the cognac and the quietness of the cellars- it is very rewarding to be in this type of atmosphere.”
Cognac trends
When it comes to trends in cognac production and consumption, Hontanx explains that there is a move towards crafting liquid that is suited for a longer drink and as the core ingredient in a cocktail.
“Cognac is changing, and Courvoisier is evolving to accommodate the serving. Our selection of eau-de-vie brings the floralness and fruitiness. The way we age it brings woodiness and spiciness. We want the cognac to be the centre of the cocktail – as smooth as possible but strong enough to be the centre of the mix. The Courvoisier-based cocktail is something sophisticated, it pushes you to discover a more elevated level of cocktail,” explains Hontanx.
With regards to Hontanx’s own way of enjoying Courvoisier, it depends on his mood. “If it’s a Sunday afternoon, a bit rainy, I enjoy it neat and I take my time. When I’m enjoying myself with friends and family over a Barbecue, I take it as a refreshing cocktail.”
