“Good brandy costs a lot of money” - something like this thesis can be found among connoisseurs of quality alcohol. They speak with disdain about domestic products or guests from neighboring countries, considering it low-grade or at least suspicious. Meanwhile, in order to try good alcohol, it is not at all necessary to overpay for a brand or a history of creating a brand. Cognac "Jivan" - a vivid confirmation of this. Made according to the Armenian traditions of winemaking, it remains conditionally available for the average user. Is it possible to get a stunning bouquet at a small price, or should the idea be considered utopian?
Manufacturer and supplier
“Cognac Jivan” brand belongs to the Siberian Alcohol Group, but the main production is located in Armenia. The drink has passed all the necessary certification and is approved for sale both in the CIS and on the world stage. The recipe is based on the use of double distillation technique using copper cubes. Raw materials are supplied directly from the vineyards of the Ararat Valley, where the berries ripen and are picked up with juice. The blend is kept secret. It is based on the Voskeat variety, as well as the best cognac spirits. The drink is voluminous and multifaceted in taste and aroma. The sub-brand and manufacturer is Ashvar Winery.
The manufacturing company was founded in 1965 in the region of the Ararat valley, and was named the village where the workshops were located. In 1975, the brand's products reached the national level. Later, the shares of the company were bought out. Despite the fact that the cognac house cannot boast a rich centuries-old history, as opposed to French manufactories, it, however, positions itself as a producer of authentic alcohol made with the preservation of traditional recipes and technologies.
Product line
The company specializes in the supply of three- and five-star cognacs aged up to 5 years. The brand also has branded products, the exposure of which exceeds the mark of 8 years. In addition to cognac, the manufacturer also supplies other alcoholic beverages, including the sale of raw materials for companies.
Ararat Valley is considered one of the most productive places for winemaking. The local climate allows you to grow the highest quality raw materials, including that which was obtained by selection with French counterparts. The lion's share of the vineyards is occupied by Voskeat, Kakhet and Mehli. This trinity also acts as the basis of the blend.
Manufacturing specifics
Winemaking is an extremely prestigious profession in Armenia, which has been formed over decades and is inherited as the greatest honor. Most households to some extent own private distilleries, sometimes just vineyards. Each manufactory seeks to maintain the authenticity of its own recipe, so the manufacturer’s statements about the specifics of the branded drink are not fiction. It is based on the double distillation technique through a copper cube, followed by aging in oak barrels made without metal for 3, 4 or 5 years. In some cellars, branded drinks are stored, the blend of which is kept secret.
Taste palette
Jivan Cognac is a product of classic Armenian winemaking. The drink has bright accents on fruits, including candied fruit. In the Ararat valley, both grapes and fruits are grown, which is why alcohol partially absorbs both aromas and flavoring accents of citrus fruits, plums, and pomegranate. In addition, the flavor palette is additionally enriched with notes of chocolate and vanilla.
The drink has a strength of 40 degrees, and the specifics of production also determine the bright taste. In order to fully reveal the features of Jivan brandy, it is recommended to carefully try the first sip, and then give the finish after winning. Then reveals notes of vanilla and wood on the palate.
The aroma of the drink is also quite rich. The smell smells of flowers, spices, oak and tobacco. With a closer acquaintance, the Jivan cognac also reveals to the connoisseur a lighter emphasis on cloves, anise. More seasoned vintage analogues have much richer qualities, but even a three-year-old cognac will not leave a bad aftertaste for a picky sommelier.
Nutrition and Health Benefits
Cognac "Jivan", reviews of which speak about the persistence of traditions in the drink, according to the classical approach, is served as a digestif. That is, in fact, the drink acts as a prelude to the meal. The alcohol is cooled to 14-16 degrees, after which it is brought to the table with a small slice of lemon. Savor cognac is recommended in small sips, long tasting its taste and enjoying the aftertaste.
Like any alcohol, "Jivan" is unhealthy when abused. If you comply with the norm, then the drink has a beneficial effect on the stability of the heart and central nervous system, and also allows you to slightly warm up your appetite before a meal.
The buyer should also beware of fakes. Despite the fact that “Jivan” cognac belongs to the category with a conditionally low cost, it is an authentic and completely natural drink. A surrogate or fake, made in the style of Armenian cognac, can cause harm to human health.