[1] Hennessy XO Cognac, extra-old for the Cognac connoisseur (photo © Icon Icon).

[2] The Holiday 2022 gift set (photos #2, #4, #5, and #6 © Maison Hennessy).

[3] An improvement over the traditional balloon-shaped Cognac glass, Riedel has worked with wine experts to develop these fluted stems in 24% lead crystal. They are formed to capture, condense, and release the unique undertones of Cognac. The elongated bowl leaves less surface area for evaporation, releasing the delicate aromas (photo © VinePair).

[4] Year-round, Hennessy XO is sold in luxurious boxes made from heavy, embossed paper and cardboard stock (we repurposed ours to hold greeting cards).

[5] The huge copper stills at Hennessy.

[6] Hennesy has the largest number of reserve casks of Cognac in the world, more than 350,000 barrels!

[7] Richard Hennessy (photo via Wikipedia).

There’s Cognac, and there’s Cognac. At the top of any Cognac drinker’s wish list is a bottle of Hennessy XO (Extra Old), now available in a holiday gift set (photo #2).

For the 2022 holiday season, Hennessy X.O is presented in a bold and stylish package, making the outside of the gift as appealing as the beautiful bottle inside.

This Limited Edition is in a rose-gold copper metallic gift tin. It comes with a matching copper metallic ice stamp, for embossing the Hennessy logo in your ice cubes. (Embossed ice cubes are a swanky restaurant trend.)

Everything else aside, the flavor of this beautiful amber liquid is a rare treat, deep and powerful. One sip leaves you contemplating the aroma, the nuances on your palate, and the exquisite finish‡.

Hennessy X.O Cognac is aged in young barrels‡‡ that help to create its luscious roundness. It’s a dream gift for a Cognac lover, perfected over 150 years by the Hennessy family and meant to be enjoyed on special occasions.

Richly complex, with layers of fruit, spice, and chocolate**, it is a blend of 100 aged eaux-de-vie* from the Grande and Petite Champagne, Borderies and Fins Bois regions [source].

Hennessy X.O is best enjoyed neat or on the rocks.

The suggested retail price is $255. It will be at retailers in December.

> What is Cognac.

> The different expressions (varieties) of Cognac.

> The history of Cognac.

> The history of Maison Hennessy is below.

> Discover more on the Hennessy website.

> Why do we capitalize Cognac? Because it’s a proper noun, the name of a city (like Paris or Chicago).

> National Cognac Day is June 4th.
 
 
WHAT IS XO COGNAC?

Let’s go back to the very beginning of XO Cognac.

In 1870, founder Richard Hennessy’s grandson Maurice created Hennessy XO for his family and friends. It was a new style of Cognac to be appreciated by connoisseurs: more bold, rich, and complex than his “house” Cognac.

Yes, Hennessy X.O is the original XO Cognac, Maurice, and his master blender (also known as the cellar master). The style was emulated by other Cognac houses. XO became the “gold standard” by which Cognac houses are typically judged.

XO, “Extra Old” describes a Cognac made with eaux-de-vie* that have been aged in oak barrels for a minimum of 10 years†. Hennessy XO is made from eaux-de-vie that are 15 and 20 years old (sometimes older, per the selection of the master blender).

By comparison, the law requires that VS Cognac (Very Special) be aged for a minimum of two years, and VSOP (Very Superior Old Pale) be aged for a minimum of four.

However, most Cognacs are aged longer than the law specifies, depending on the palate of the master blender of each individual producer.

Most Cognacs are a blend of eaux de vie, the oldest of which can be decades old. (Most houses still have barrels of Cognac dating back to the 19th century sitting in their cellars waiting for fine blending by the cellar master [source].

Each producer determines the “added age” beyond that required by law.

VS and VSOP are great “starter Cognacs,” and a VSOP is often the “house Cognac” of many people.

But they can’t touch the silky smoothness and complexity of XO.

And by the way, all Cognac is brandy, but not all brandy is Cognac. Brandy can be made anywhere in the world; Cognac is a protected name (PDO) that can only be made in the environs of the city of Cognac.

Why does a French product like Cognac use English terms like “Very Special” and “Extra Old?” In the early days of Cognac production, the British were the main consumers and also became some of the main producers of Cognac, using techniques they acquired from the distillation of Scotch whisky.
 
 
ABOUT MAISON HENNESSY

In the 18th century, an Irish Jacobite officer in the service of King Louis XV of France, Richard Hennessy (1724–1800), retired from the army to begin the next phase of his life.

He traveled to the Charente (a department in southwestern France) and the town of Cognac, which had developed as a center for the production of wine and brandy. He began training as a merchant.

In 1765 he founded his own distillery and began distilling and exporting brandies, first to Great Britain and his native Ireland, closely followed by the U.S. His army connections led to the arrival of his Cognac in the French court.

Hennessy became the world’s leading exporter of brandy in the 1840s, a status it has never lost [source]. By 1860, it produced one out of every four bottles of Cognac sold internationally.

Hennessy also created several of the conventions now used across the Cognac industry.

 
The VSOP designation was created in 1817 when the Prince Regent (later King George IV) of Great Britain asked Hennessy to create a “very superior old pale” Cognac, a description that had previously been applied to sherries.

Skipping ahead to the present: In 1971 Hennessy merged with Moët et Chandon, to create Moët Hennessy, followed by the 1987 merger of Moët Hennessy with Louis Vuitton, creating the world’s largest luxury brand conglomerate: Louis Vuitton Moët-Hennessy, or LVMH.

Today it is co-owned by LVMH (66%) and Diageo (34%).

Yet, Maison Hennessy remains a family-run distillery, passed on from generation to generation for 257 years.
 
 
________________
 
*Eau-de-vie (oh duh VEE) means “water of life”; the plural is eaux de vie. It is a French term for either:

(1) Brandies made from a fruit other than grapes (e.g. Poire William (pear), Framboise (raspberry), Kirsch (cherry), and Slivovitz (Central and Eastern European plum brandy). Eau de vie distilled from apples is called apple brandy; Calvados is an apple brandy made in the Normandy region of France.

(2) The term “eau de vie” is also used (confusingly) for young brandy made from grapes, that will become Cognac and Armagnac once it has matured.

**If you’re a super-taster, you’ll find woody (oaky), spicy, and leather aromas, with spice, toffee, chocolate, nuts, and dried fruit (figs, prunes) on the palate.

†In 2018, the Bureau National Interprofessionnel du Cognac (BNIC) increased the minimum XO Cognac age for the youngest eau-de-vie from six to ten years, in an effort to improve the quality of the spirit across all brands [source].

‡Finish is wine terminology for aftertaste, the flavors that linger on your palate after the beverage or food has been consumed.

‡‡The wood of young barrels delivers more mellowness to the spirit and adds nut-like tones. Barrels that have been re-used many times and no longer have any flavor to give.

If you’re a sushi fan, chances are good that you’ve had surimi, a paste made from fish and turned into products used in U.S. sushi bars where it is called kani (photo #1). It’s also used as an inexpensive substitute for crab in imitation crab salad and elsewhere. American brands are called crab stick, imitation crab, or sea leg.

In addition to kani, surimi is also made into other forms that are popular in Japan. It is cousin of kamaboko, which also appears in Japanese restaurants and grocery stores, under the English name of fish cake (photo #3).

Both kani and kamaboko are made from puréed white fish. The purée is then shaped and flavored differently.

Kamaboko has its own holiday in Japan, National Kamaboko Day, celebrated on November 16th.

But there’s is no holiday for kani or surimi (or even the California Roll), so we’re appropriating its cousin kamaboko’s holiday to give you a delicious “vegan kani” recipe. (Full disclosure: There is a National Crab Day, March 9th, but we could never use it to discuss fake crab.)

Head here for a more general discussion of kamaboko.
 
 
WHAT IS KANI?

Here’s some insight from our colleague Hannah Kaminsky of Bittersweet Blog. She’s created the recipe for vegan kani salad below, using real tofu instead of imitation crab (you can, however, use crab, imitation or real, in the recipe).

“It’s no secret,” says Hannah, that “crab” (a.k.a. “kani”) in your California roll at most sushi bars is anything but. [It’s also often sold in the prepared foods section of your grocer as “imitation crab salad.”]

“Surimi has been the go-to crustacean imitation treasured by restaurateurs for its low cost, touted by nutritionists as being higher in protein than the real deal, and willingly accepted by sushi bar patrons.

“While that may be true, let’s not forget what surimi really is: cheap, highly processed white fish (typically pollock) with added sugar, color, preservatives, and fillers. If you’re looking for a healthier or more ethical choice, that really doesn’t fit the bill.

“You know what always gets high marks for nutrition, sustainability, and versatility? Tofu!

“It’s ‘the other, other white meat’ that’s the chameleon of the plant-based protein world. Most people think of tofu as a meat substitute, but let’s not forget that it works just as well to curb seafood cravings of all sorts.

“Super firm tofu is strong enough to withstand a fine julienne cut, reminiscent of the shredded, stringy texture of torn surimi. I’ve used it in the recipe below.”
 
 
RECIPE: VEGAN KANI (CRAB LEG) SALAD WITH TOFU

“Don’t be crabby about fake surimi salads,” says Hannah. “Make your own plant-based kani salad instead. This version is higher in protein and fiber, comes together in minutes, and is full of flavor.”

Prep time is 15 minutes.

Editor’s note: If you want to use kani for an imitation crab salad and regular mayonnaise instead of vegan mayo, go for it!
 
Ingredients

 
Preparation

1. PLACE the cut cucumbers and carrots in a large bowl and toss with the salt. Set for about 10 minutes to soften. Meanwhile…

2. BREAK the glass noodles in half and place them in a heat-safe bowl. Pour boiling water on top to cover. Let stand until rehydrated; about 7 minutes. Drain thoroughly and rinse in cold water before adding to the bowl of vegetables.

3. ADD the tofu, half the nori, and half the scallions to the bowl and very gently toss to combine.

4. WHISK together in another bowl the mayo, vinegar, and soy sauce until smooth. Pour the dressing over the salad and fold carefully with a wide spatula to incorporate.

5. TRANSFER to a serving bowl and top with sesame seeds and the remaining nori and scallions. Serve right away, or cover and refrigerate for up to 24 hours.

[1] Surimi, imitation crab leg also known as crab stick or sea leg (photo © Fresh Direct).

[2] What looks like a large piece of crab leg at the right side of this California roll is surimi, imitation crab (photo © Umami Information Center).

[3] Kamaboko: here, slices of kamaboko (fish cake) beautifully arranged as sashimi, topped with salmon roe and shiso leaf. Here’s the recipe (photo © Just One Cookbook).

[4] Vegan kani salad, with tofu replacing surimi/imitation crab leg (photos #4 and #5 © Hannah Kaminsky | Bittersweet Blog).

[5] Close-up on the salad.

[1] New Figgy Pudding SPAM, a limited edition for the holidays (all photos © SPAM Brand).

[2] Slices of Figgy Pudding SPAM on a cake stand for a buffet.

[3] An hors d’oeuvre: Figgy Pudding SPAM and Brie.

[4] An actually figgy pudding. Here’s the recipe (photo © California Figs).

There are currently 11 flavors of SPAM, from Jalapeño to Portuguese Sausage Seasoning; and, as limited editions for the holidays, Oven Roasted Turkey and Pumpkin Spice SPAM.

Now, SPAM is debuting a new holiday flavor, Figgy Pudding SPAM.

A few words on figgy pudding: It’s not what Americans think of as pudding. Rather, “pudding” is the British term for dessert. It can be anything sweet.
 
 
WHAT IS FIGGY PUDDING?

Figgy pudding is a steamed cake, soaked with brandy or rum and studded with dried fruit (dates, figs, plums). How much alcohol is in it? It’s often flambéed!

Here’s more about it and a recipe.

But back to the main topic.
 
 
FIGGY PUDDING SPAM

Inspiration for the new flavor was a recent survey of 2,000 American adults. It revealed that 69% of consumers do know what Figgy Pudding is or have heard of it, but only 17% have had it.

Not surprising: It’s not really an American custom.

But that’s why the SPAM® Brand created its own fusion Figgy Pudding, giving SPAM the flavors of Figgy Pudding and adding another classic holiday flavor.

With both savory and sweet notes, SPAM® Figgy Pudding evokes a sense of nostalgia added as a slice with:

 
Imagine a food-fun hors d’oeuvre tray or appetizer plate with Figgy Pudding, Pumpkin, and Oven Roasted Turkey spam, with fancy crackers and a side of cranberry relish. Serve with sparkling wine and you’ve got a memorable dish. Also, see photo #3.
 
 
GET YOUR FIGGY PUDDING SPAM

Get Figgy Pudding SPAM while supplies last at SPAM.com, Amazon.com and Walmart.

Also tune into a video animation of Santa and elves singing “We Wish You a Figgy Christmas” (And A SPAMTASTIC New Year!).

For additional photos/videos, fact sheets, recipes, additional survey data, and more, please see HERE.
 
 
MORE ABOUT SPAM

 
Plus

 
Plus

Noma’s Smoked Mushroom Garum was the first product for home cooks from Noma Projects, a food lab that was opened last year by the innovative, 3-Michelin-star Noma restaurant in Copenhagen.

Introduced earlier this year in the U.S., it quickly sold out. The latest batch is on the verge of selling out, so see if this wonderful condiment is a gift for anyone on your list.

Smoked Mushroom Garum is a vegan version of garum*, the fermented Roman fish sauce that’s been used for thousands of years as a key condiment and seasoning.

(What’s garum?)

As ancient Rome produced garum, so did other cultures rely on fish sauce. There are several different Asian fish sauces, of which Thai fish sauce, nam pla phrik, Vietnamese fish sauce, nuoc nam, are just two.

Check out these different types of fish sauce, all made from fermented fish.

Fish sauce—and Noma’s vegan version of it—is an umami food. (What’s umami?)

A splash of fish sauce in cooking, or a few spoonfuls over a cooked dish, makes a big difference in flavor. Any serious cook would love a bottle.

If you think you’ve never had fish sauce, how about Worcestershire sauce? Delicious, isn’t it?

Worcestershire is a British variation of Asian fish sauce that contains anchovies (the history of Worcestershire sauce).
 
 
REINVENTING FISH SAUCE AS VEGAN GARUM

Noma Project food scientists turned to koji† and mushrooms instead of fermented fish to create their umami-rich, vegan Smoked Mushroom Garum.

In addition to smoke and mushroom flavors, it stands out as not as intensely salty as typical fish sauces. But it does the trick!

Do you know someone who would appreciate having a bottle to play with?

There are recipes on the website, as well as many recipes to be found using garum. Here’s a collection for starters.
 
 
GET YOUR SMOKED MUSHROOM GARUM

Don’t delay, it’s selling out again. Head to NomaProjects.com.

[1] Smoked Mushroom Garum, an exciting new condiment (photo © Noma Projects).

[2] An ancient Roman mosaic of a bottle of garum (photo via Coquinaria).

†Koji is cooked rice and/or soybeans that have been inoculated with a fermentation culture, Aspergillus oryzae, also known as kōji mold although it’s a naturally-occurring fungus. It’s used in the making of alcoholic beverages such as saké and shōchū, and to ferment the soybeans used in making soy sauce.

[1] There’s a flavor of wine chips to pair with your favorite wine (all photos © Wine Chips).

[2] There are four varieties in the Winter Edition Cheese Collection, (photo © Williams Sonoma).

[3] Manchego potato chips pair with rosé, sparkling white wine, and full-bodied reds such as Tempranillo.

[4] At the end of the day, treat yourself to a glass of fine red and a few crunchy, cheesy potato chips.

[5] A special gift idea: a bottle of wine with matching Wine Chips.

Our Top Pick Of The Week, Wine Chips, is also a pick for holiday gifts, hostess gifts, and anytime gifts for lovers of “gourmet” potato chips.

Cheese is a time-honored pairing with wine, and these artisan cheese-infused potato chips are made to pair with wine, with different cheeses. Think cheese with a crunch!

There are also non-cheese flavors, such as gourmet salts and meats like bacon and ribeye. (Ribeye chips!)

These handmade potato chips are crafted to pair with specific types of wine, from light whites to full-bodied reds and sparkling wines.

Produced in small batches in Southern California, the savory, sophisticated snacks are made from locally grown potatoes and premium cheeses sourced mostly from Wisconsin dairy farms.

The potatoes are lattice-cut into slices much thicker than the average chip, delivering a very satisfying crunch.

You don’t have to drink wine to enjoy Wine Chips. These thick, cheesy potato chips go well with any beverage—beer, cocktails, soft drinks—or no beverage at all. Just pop open the top of the canister and enjoy a few.

> The history of potato chips.

> The history of the potato.

> The different types of potato.

> The different types of cheese.

> The history of cheese.
 
 
THE WINTER EDITION WINE CHIPS CHEESE FLAVORS

All flavors are sold in collections of three, four, or five flavors. You can see them all here.

For this winter collection, you can also buy the flavors individually, one canister with three refills.

 
 
MORE COLLECTIONS

 
 
THE PRIVATE RESERVE CLUB

Private Reserve refers to the special, exclusive, small-batch Wine Chips flavors that the company’s Batch Masters and Master Sommeliers create.

Always seeking new, enticing flavors, they craft the flavors in the company’s gourmet Innovation Kitchen in Southern California.

Members of the Club receive one unique and delicious flavor every month of these exclusive, limited-edition potato chips (recent examples: Serrano Cheddar, Sweet Coconut Curry).

This is a unique gift for the potato chip lover who has a gourmet palate.

There are Gold, Platinum, and Diamond plans. Here’s more information about the Club.
 
 
GET YOUR WINE CHIPS

Head to WineChips.com.

Looking ahead for reasons to celebrate with Wine Chips: