As of right now...

I am a Certified Cognac Educator ( by the BNIC ). Small club; only six in the US.

Congratulations!

What do you sip to celebrate such an occasion?

I am a Certified Cognac Educator ( by the BNIC ). Small club; only six in the US.

I hereby volunteer to be educated, Hoke. Where do I need to report to?

Mark Lipton
Guinea Pig Extraordinaire

wow! they always said you were certifiable, and I wondered what they could have meant!
Congrats!!!

[James Roscoe]

Congratulations Hoke! When do you make the rounds?

Congratulations, Hoke. What a great feeling it must be after your efforts.

[Jenise]

Fantastic. I'll bet you had a great time in France building up your credentials!

Fantastic. I'll bet you had a great time in France building up your credentials!

Credentials? I was there for all the free cognac and foie gras.

Congrats Hoke, please bring all your samples that made this possible when you visit Napa. I would like to taste everything you did, so as to understand the hardships you went through to attain such a lofty title.
Seriously what are the best Cognacs available, prices within reason? Western states including CA- Going down to our store over Xmas.

Congratulations Hoke! Did you get to wear one of those funny looking French berets and did they give you a medal to wear around your neck? Great job Hoke!

Salute

I can only imagine the awful training you were put through. Probably makes marine boot camp look wussy.


Let me be the first to ask, "I need a bottle of Cognac for the holidays. What should I buy?" lol

Congratulations, quite an achievement!

[Jenise]

Fantastic. I'll bet you had a great time in France building up your credentials!

Credentials? I was there for all the free cognac and foie gras.

That's what I meant by 'credentials'!

[James Roscoe]

Fantastic. I'll bet you had a great time in France building up your credentials!

Credentials? I was there for all the free cognac and foie gras.

Have you received any death threats from PETA?

Congrats Hoke.

Just how much demand is there for certified cognac educators? Do you run your own classes? Or is this something you just wanted to achieve

Congrats Hoke.

Just how much demand is there for certified cognac educators? Do you run your own classes? Or is this something you just wanted to achieve

I suppose we'll see, Tom. I don't believe it is as much "demand" as a combination of increasing consciousness and offering information on an interesting category.

The audience will be more trade than consumer-focused; and basedon a restaurant/bar/resort training session I did today (by request)' there is a large and needful staff out there who know little, want to know more, and would happily pass along that info to others.

Congrats Hoke.

Just how much demand is there for certified cognac educators? Do you run your own classes? Or is this something you just wanted to achieve

I suppose we'll see, Tom. I don't believe it is as much "demand" as a combination of increasing consciousness and offering information on an interesting category.

The audience will be more trade than consumer-focused; and basedon a restaurant/bar/resort training session I did today (by request)' there is a large and needful staff out there who know little, want to know more, and would happily pass along that info to others.

Hoke,

I would have to count myself as one of the relatively ignorant when it comes to cognac. I have had it maybe 2 or 3 times in my life at friend's houses. I like it but do not buy it. It is interesting that you did have a request for a class. Do you think cognac is gaining in popularity?

Congrats Hoke.

Just how much demand is there for certified cognac educators? Do you run your own classes? Or is this something you just wanted to achieve

I suppose we'll see, Tom. I don't believe it is as much "demand" as a combination of increasing consciousness and offering information on an interesting category.

The audience will be more trade than consumer-focused; and basedon a restaurant/bar/resort training session I did today (by request)' there is a large and needful staff out there who know little, want to know more, and would happily pass along that info to others.

Hoke,

I would have to count myself as one of the relatively ignorant when it comes to cognac. I have had it maybe 2 or 3 times in my life at friend's houses. I like it but do not buy it. It is interesting that you did have a request for a class. Do you think cognac is gaining in popularity?

First, Tom, the class I did was a trade class, for the staff at a local resort who, like you, know little about cognac (and whiskey). And since they are selling cognacs that are priced as high as $3000 a bottle retail, the manager thought they should know a little about it.

Just before I left for my certification, however, I also did, by request, An Evening With Cognac at a prestigious athletic/social club, where the members paid $50 per to learn about Cognac, along with paired small plates. Response maxed out the room, and now the club wants to do more.

So yes, there is a demand, albeit not nearly as large as for whiskey and other spirits.

As to growth, yes, there's growth, but Cognac has gotten itself into a bit of a tight place by having positioned itself as a luxury product for either old guys in velvet smoking jackets or hip hop icons. For real growth they have to reconnect with the younger average drinkers and the cocktail crowd.

One of the most interesting things going on right now with Cognac is several producers attempting to recreate the style of Cognac back in the mid 1800s, when it was softer, rounder, more accessible and more versatile in its use.

As to those who asked,my personal favorites are Pierre Ferrand Grande Champagne (the beginning level Ambre at ten years old is remarkably mellow; the 39 year old Reserve des Anges is simply splendid) and Camus, which is located in the. Smaller Borderies region in unique. Soil that gives it a softer, more rounded basic profile.

Oh, and usually, just skip over the VS grades and go for at least VSOP to start----age most certainly makes a difference and you have to be patient with cognac!

Interesting that you mention Camus. It doesn't seem to get a lot of attention, but their XO is my pick as the best I've had.

Interesting that you mention Camus. It doesn't seem to get a lot of attention, but their XO is my pick as the best I've had.

Once again you exhibit your superb good taste, Mike

Camus was my last stop before I left Cognac. And I now have my own personal Camus XO blend! I went extra heavy on the Borderies, with a backup of Petite Champagne, some GC for backbone, and then a light touch of younger Fin Bois for a bit of aromatic lift.

Try their new Elegance line. Pretty good stuff.

Congratulations Hoke! I am trying to obtain an education on the RM Louis XIII Black Pearl... at discount pricing. Have you ever tasted that stuff?

Congratulations, Hoke. The owner of St. Jacques French Cuisine Restaurant in Raleigh may be leading a group to Normandy next summer. Don't know that I can afford another trip to Europe so soon after the Tuscany trip but I will be at least considering it. Had a brief visit to Normandy along with Mont-St-Michel when I lived in Germany and loved the food on that trip. I am limited in my exposure to Cognac--mainly Remy Martin. They had a representative at the Charlotte Food and Wine Weekend in 2010 and may participate again in April 2012.