It was in 1852 that the house of DUPUY was established by Auguste Dupuy whom succeeded Edmond Dupuy in 1895. In 1905, two Norwegian men Peter Rustad and Thomas Bache-Gabrielsen, take over the destiny of the firm. While continuing the
Cognac Dupuy brand they launch their own brand « Rustad & Bache-Gabrielsen » on the Scandinavian market.
After Mr Rustad's death, Thomas becomes the sole owner of the company, since 1932 he manages it with his oldest son René's help. From Thomas's death in 1942, René continues the business and will run the company for nearly 50 years.
René's oldest son, Christian Bache-Gabrielsen who joined the company in 1968 is the present manager, assisted by Jean-Philippe Bergier, the Cellar-master and his son Hervé Bache-Gabrielsen. The company is owned by the « Bache-Gabrielsen » family.
Since 1852 the managers and the staff have been keeping in mind that Cognac DUPUY production is an art. The Dupuy company offers good products and good service which lie at the heart of its reputation.
These references are the guarantees of their quality.
Traditional Methods and Secrets The eau-de-vie obtained after the 2nd heating will then age for years in Limousin oak casks in our cellars.
The substances extracted by the Cognac from the wood give it its superb amber colour, produce its special flavour
(« rancio ») and develop its bouquet. All the time the Cognac is in the casks, there is a heavy price to pay : the evaporation, known as « the Angels's share », represents an annual loss of about 3 % of the total stocks.
The cellar-master's work is essential : he has to reign over the blending of eaux-de-vie of different ages and growths, in order to obtain a harmonious whole, reflecting all the mellowness of a given growth, with all the smoothness of another, or with the necessary asperity of a third.
Thanks to the range of Cognacs which make up Dupuy's reserves and to the choice of barrels where they mature,
the cellar-master can offer the most discerning connoisseurs an elegantly presented product of irreproachable quality, in bottles and in luxurious decanters alike.
The tasting of a Cognac must follow a few rules : to be appreciated in a snifter, warming it in the palm of the hand, swirling it in the bottom of the glass, savouring with the nose and little sips rolled slowly around the palate.
Firstly, savour the Cognac with the nose. Then, taste with little sips slowly around the palate, which will reveal all the personality of the product.
Some Cognacs (VS, VSOP) can be enjoyed in other ways : as an apéritif, on long drinks, on ice, or with water. It depends simply on the moment and the mood.
V.S.O.P.
(Very Superior Old Pale) Blend of Grande Champagne, Petite Champagne and Fins Bois Cognacs
Plants : Ugni Blanc.
Ageing in Limousin oak casks for over 5 years
Colour : Amber
Bouquet and taste: harmonious body, fruity. Fine vanilla bouquet with « rancio » coming from Limousin oak casks.
Tasting :
- neat in a snifter (at 25° C temperature )
- blended with chilled soda water or tonic,
- in cocktails.
Suitable for gourmet cooking
X.O.
(Extra Old) Blend of Petite Champagne, Borderies and Fins Bois Cognacs.
Plants : Ugni Blanc : 95 % - Colombard and Folle Blanche : 5 %.
Ageing in Limousin oak casks during 12 to 15 years.
Colour : dark amber.
Bouquet and taste : combines aromatic power and mellowness of a long aged Cognac.
Dried fruit fragrance (almond, walnut, date) with this « rancio » so much appreciated by connoisseurs.
Tasting : neat in a snifter (at 25° C temperature).
To be appreciated in a snifter, warming it in the palm of the hand, swirling it in the bottom of the glass, savouring with the nose and little sips rolled slowly around the palate.
FRUITS Another harmonious blend :
The happy combination of Fruit and Cognac brings out the fragrance of each fruit.
Available fruits : cherries, raspberries, clementines, prunes.
