About this cognac:
Bons Bois is one of the official crus (origin zones) within the Cognac appellation but is less well known. Unfamiliar, unloved? In terms of surface area it is a fairly widespread zone, and in some places it stretches closer to Atlantic influence. The soil offers a lot of variety (more clay, sand and mixed soils; less homogeneous chalk than in Champagne crus) and there is more maritime influence. With this selection we highlight the good qualities of this less accessible cru even more!
About the producer:
Although the house Chollet does not belong to the very oldest dynasties in the Cognac region, that does nothing to diminish its credibility—on the contrary. It begins in 1952: Jacques and Jeannine Chollet, newly married, fall for a small farm at the gates of Cognac, in Boutiers-Saint-Trojan. About ten hectares, some 80 small plots, but hardly any vines. With their youthful courage and two powerful draft horses—Mirka and Baillard—they worked the land, but that alone was not enough to support the family. Jacques (fighter, optimist and rugby player) knew that investments had to be made. So cattle and pigs were added… and above all: vineyard was planted. Step by step the estate grew, driven by work, stubbornness and a clear conviction: quality does not come from luck, but from dedication. Years later—after endless effort—Jacques and Jeannine also set up their own distillery. And today the house proudly continues, with the next generation at the helm: the two sons Bertrand and Christophe, who keep steering Chollet towards the future, without losing sight of the foundation of the story.
Tasting notes:
Nose: Rich and layered, immediately candied apricot and dried fig, followed by apple compote and mirabelle. Underneath, a warm patisserie touch: brioche, vanilla custard and a hint of orange zest. After some time in the glass, beeswax, walnut, soft pipe tobacco and an elegant spiciness (white pepper, a bit of cinnamon) emerge. The wood is present but nicely integrated: more polished than “tannic”.
Taste: Full and silky, with that typical Bons Bois rounded fruit core: baked apples, stewed pear and dried peach. Then it becomes darker and more complex: toffee, hazelnut praline, cocoa and a touch of black tea. There is a fine tension between sweet fruit and spice, with a slightly wine-like edge that adds extra depth. Everything stays nicely in balance—no bitterness, no “over-oak”.
Finish: Long, warming and slowly fading. Candy sugar, orange oil, nuts, some cedar and a subtle rancio-like nuance (mushroom/umami, very refined). In the end, gentle spices, tobacco and fruitcake linger.
Label explanation:
Humus Noir, black humus. The label shows a hand letting soil slip away: a simple, powerful ode to the cru. It says that this cognac does not begin in the cask, but in the soil—terroir that shapes the character, especially in Bons Bois where diversity and expression are central, with an explicitly aromatic palette.
