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Courvoisier (French pronunciation:) is a brand of cognac, with production based in the town of Jarnac in the Charente region of France. It is the youngest and smallest of the "big four" cognac houses (the others are Hennessy, Rémy Martin, and Martell). [1] Courvoisier has also been described as the most untypical of the big four. [2]
England hasn't traditionally been famed for its gastronomic delights, but last week London was the setting for a fascinating culinary extravaganza called "The Complete History of Food." Housed in ...
It is the oldest of the "big four" cognac houses (the others are Hennessy, Rémy Martin and Courvoisier), who together produce most of the world's cognac. [1] Formerly owned by the Seagram spirits empire, it is now part of the Martell Mumm Perrier-Jouët (MMPJ) subsidiary of the French wines and spirits conglomerate Pernod Ricard. [2]
Courvoisier (surname) Courvoisier's law (or Courvoisier syndrome, or Courvoisier's sign), a medical diagnostic named after him; Courvoisier v. Raymond, a case decided by the Colorado Supreme Court; Courvoisier, a historic manufacturer of complicated clocks and watches, controlled by Gallet & Co. during the 19th and early 20th century
The surname Courvoisier or de Courvoisier is in origin a French word, meaning 'shoemaker'. The word comes from Old French courveis ('leather') which itself comes from the Latin word Cordubense meaning 'from Cordova', originally referring to a kind of leather associated with that city.
Armagnac is the oldest brandy (and liquor) recorded to be still distilled in the world. In 1310, Prior Vital du Four, a cardinal, wrote of its 40 virtues. [1] [2] Vital du Four was born in Bazas, in the centre of Armagnac.
Courvoisier may have been born in Mons. [2] He entered the Minims in Burgundy but was transferred to the Low Countries in 1617 when a new province of the order was established there. He served as head of the Belgian province from 1635 to 1638. [ 1 ]
Dubonnet (UK: / d j uː ˈ b ɒ n eɪ /, US: / ˌ dj uː b ə ˈ n eɪ /, [1] [2] French:) is a sweet, aromatised wine-based quinquina, often enjoyed as an aperitif. [3] It is a blend of fortified wine , herbs, and spices (including a small amount of quinine ), [ 4 ] with fermentation being stopped by the addition of alcohol.