As the caretaker of Courvoisier\u2019s exceptional range of cognacs, his responsibility is to nurture the Maison\u2019s 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.<\/p>\n
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Humble beginnings <\/strong><\/p>\n 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 \u2013 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\u2019s vision.<\/p>\n Together as one <\/strong><\/p>\n Courvoisier\u2019s 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. \u201cCourvoisier 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.\u201d<\/p>\n The Cognac Region <\/strong><\/p>\n 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. \u201cWe have our own style of cognac and eau-de-vie. Courvoisier is about sunshine, picnics, and joie de vivre which is inherent in Jarnac\u2019s 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\u2019t take away automatization if it is there for our safety,\u201d he explains.<\/p>\n A typical day <\/strong><\/p>\n \u201cA typical day in my life starts with me being first in the office,\u201d Thibaut laughs. \u201cThis 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 \u2018gemba\u2019, as we call it. I go into the field visiting the various sites \u2013 to the distillery, the cellar, or to the vineyard. At eleven o\u2019 clock I do the tasting. This is when the palate is most clean and I\u2019m 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\u2019t eat or take coffee, as I don\u2019t want to mix the palate. Afterwards I have lunch, and then attend various meetings with the team.\u201d<\/p>\n When asked what he loves about being Courvoisier\u2019s Chief Blender he says: \u201cI 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.\u201d<\/p>\n Cognac trends <\/strong><\/p>\n 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.<\/p>\n \u201cCognac 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,\u201d explains Hontanx.<\/p>\n With regards to Hontanx\u2019s own way of enjoying Courvoisier, it depends on his mood. \u201cIf it\u2019s a Sunday afternoon, a bit rainy, I enjoy it neat and I take my time. When I\u2019m enjoying myself with friends and family over a Barbecue, I take it as a refreshing cocktail.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":" Thibaut Hontanx is Courvoisier\u2019s 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 […]<\/p>\n","protected":false},"author":24,"featured_media":31888,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2060],"tags":[8967,4631,8803,8968,2255],"class_list":{"0":"post-31882","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food-wine","8":"tag-chief-blender","9":"tag-cognac","10":"tag-courvoisier","11":"tag-thibaut-hontanx","12":"tag-world-cognac-day"},"yoast_head":"\n![\"\"](\"https:\/\/getitmagazine.co.za\/highway-berea\/wp-content\/uploads\/sites\/23\/2023\/06\/distillery-400x267.jpg\")
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