In February, Richard Hennessy, his young wife and his three-month-old son James came to Ganyi Town. He started to work and used his home network to sell shochu purchased from the local market in Ganyi District to London, Dublin and Flanders, and his business soon flourished.

Richard clearly saw the evolution of market demand at that time: people were more and more inclined to buy high-quality spirits: using high-quality wine (champagne) as raw materials; By careful distillation and mixing; Fully aged in wooden barrels.

A few years later, in order to better serve more and more rich and demanding customers, Richard Hennessy developed from a simple wine merchant to a winemaker and a bartender. Since then, shochu aged over 65,438+00 years by Hennessy has often been transported to Paris, especially the Palace, for wine lovers like Prince Subitz to taste.

Extended data:

Brewing technology

Hennessy Richard Cognac is a mixture of 100 kinds of extraordinary "water of life", and then it was bred with infinite care in the early part of the year. Some of these "water of life" come from Richard.

Hennessy Richard cognac shows the depth, harmony and delicacy of the aged "water of life", some of which have a history of more than 200 years. Its preciousness and quality were fully demonstrated in the two years of 1830 and 1860 through "Water of Life".

The two kinds of "water of life" mainly use La Fole Blanche grape variety, but after the occurrence of tumor aphid disaster, this variety has disappeared and almost all of them have been replaced by Ugni Blanc variety.

References:

Baidu Encyclopedia-Hennessy Richard Cognac