Jollité VSOP Armagnac

Rating: 7/23 I initially disliked this spirit due to its harsh tannic quality and strong chemical odor. It was a truly unpleasant experience. I'm uncertain why I decided to try it again. Upon reflection, the previous bottle I sampled was so confusing that I obtained another to reassess this spirit. DO NOT REPEAT MY ERROR. This is among the most unpalatable concoctions I have ever encountered, and it carries a $40 price tag. Nose: Fruit notes ranging from delicate and floral to deep and rich, accompanied by woody spice. Dark cherry, orange zest, dried grapes, star anise, clove, ginger, cinnamon. However, there's also a prominent sulfurous note and a metallic character. While I appreciate the richness of the fruit, the sulfur extends beyond mere funkiness or rancio, entering the realm of poor distillation. Palate: This is remarkably different from the palate I recall! There appear to be significant variations between batches or issues with quality control. Indeed, there are abundant tannins and a hint of formaldehyde, but also a substantial amount of sulfur and rancio! I'm unsure which iteration is inferior. The fruits are rich with a sweet, dark, dried quality. Some pleasant woody spices are present, suggesting considerable aging in decent quality barrels. It possesses enough body that the 40% ABV is not an issue and it doesn't taste artificially sweetened. The metallic flavor emerges gradually. The alcohol is also noticeable. Consuming it actually induces a headache (a characteristic I remember from before) and causes more mouth burn than one would expect at 40% ABV. If not for the high sulfur content and metallic taste, I believe I could overlook the other flaws and find some enjoyment. Finish: Additional metallic and sulfur notes are present on the finish. The rich fruits and pleasant spices diminish considerably, though floral notes persist. This is unequivocally the least appealing aspect of this Armagnac. While I can acknowledge some rancio in this finish, it is not characteristic of the spirit. This isn't a sign of complex fermentation; it's a significant defect. Consequently, I suspect considerable batch inconsistency, as this offering is nothing like my previous experience. It does, however, uphold the tradition of being something that could reasonably be described as toxic. In contrast to my prior bottle, which was excessively tannic, this one is somewhat smoother, yet its youthfulness is unmistakable. It exhibits an unfortunate level of sulfur, a strong metallic taste, and an unpleasant artificial caramel flavor. It is repulsive. In a state of desperation, I attempted to add wood chips – not with the expectation of improving this Armagnac, but in the hope of mitigating the sulfur – and allowed it to rest for a few days. While this process typically degrades complexity and introduces a flat taste, it resulted in a significant improvement here. Given the abundance of elements present initially, the outcome generally moved in a positive direction. The wood chips did help to reduce a considerable amount of the sulfur and some of the metallic notes, but there was still enough remaining that I couldn't determine how to utilize the remaining Armagnac. I experimented with blending it in minute quantities.

Initially, I disliked this, finding it physically unpleasant after scorching my throat. However, I've come to enjoy its potent spice (abundant cloves and ginger), subtle vanilla, light nuttiness, and background oiliness. It has a balanced sweetness, with just a hint of viscosity. I wish it had more depth, but the profile is somewhat engaging and far more appealing than I first expected. The finish offers an intriguing salty, smoky bacon note reminiscent of Talisker, though its desirability is uncertain. A touch of sweet cherry flavor strikes me as disagreeable sometimes. Beyond that, the taste is woody and piquant, leaving an overall abrasive sensation. A generous sip reveals a deep chocolate note that counteracts the cherry, offering some redemption. Ultimately, it's a respectable spirit, but not exceptional. It would earn a higher rating if its harshness were reduced. Furthermore, if its flavor profile were more refined, akin to Delord XO. It avoids the cloying cherry found in Remy Martin 1738, yet its woody tannin character engages in a similar conflict. I believe Jollite surpasses this offering slightly. This spirit could be improved with a broader range of flavors.

Aroma: apple, cranberry, cherry, vanilla, bread-like yeastiness, a hint of smoke, and moderate alcohol sting. Flavor: apple, vanilla cream, cherry, clove, allspice, caramel, a noticeable alcohol intensity, and a quick finish. It’s young and vibrant with diminishing notes of caramel, tart fruit, and yeast. This doesn't offer much complexity. The flavors are pleasant but indistinct and not fully developed. The tart and bready notes clash with the overall taste profile. It comes across as too youthful for my preference. Much appreciation to a friend for sharing the sample.

Remarkably smooth. I was surprised by its excellent taste. It rivals some $100+ Brandies I've tried.

This is a new one for me, possessing some really pleasant subtle notes, it's delicious 😉

Chocolate flavors that remind me of a Hershey bar dissolving on the tongue.