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Most Likely To Succeed FRAPIN CHÂTEAU DE FONTPINOT XO Grande Champagne Cognac, France ($95) It’s diffi cult to compete with the house of Frapin; after all, the family has been established in the Southwest of France since 1270, fi rst as wine growers, and eventually distillers, a tradition that has been carried on for 20 generations. Yes, you read that right. With over 300 hectares of crumbly, chalky-soiled Grande Champagne vineyards, Frapin cognac is double-distilled in red copper stills with the lees, then aged in Limousin oak casks that smooth out tannins and imbue the spirit with its warm, rich tone. Since practice makes perfect, it should come as no surprise that the fi nal product oozes fi nesse and sophistication. Sweet toasted oak, lovely spice and caramel on the nose; fl oral and elegant with notes of orange peel, toasted oak and sweet creamy vanilla; luscious, rich and balanced with a long, seductive fi nish. PALM BAY INTERNATIONAL Most Likely To Succeed JUNE ESPRIT DE JUNE, France ($30) This brand’s name says it all: Made from the vine blossoms of Ugni Blanc, Merlot, Cabernet Sauvignon and other grape varietals whose fl eeting fl owers appear for a few short days in June, this liqueur is a sun-kissed summer afternoon in a bottle. The only liqueur on the market made from vine fl owers, every bottle of June is lovingly prepared, from hand-cutting the fl owers off the vine to distillation in a Florentine pot still (the same kind used by master perfume mak- ers), resulting in a lightly-sweet, feminine French spirit that’s perfect in cocktails and bound to give that other French fl oral liqueur a run for its money. Smooth, fl oral, sweet with creamy texture and notes of lavender and honey; quite lovely. DOMAINE SELECT Most Likely To Succeed HIGHLAND PARK 1968 Single Malt Scotch ($3999) With 200 years of whisky production under its belt, it’s no wonder that Highland Park is arguably the most respected single malt in the world—a feat based on atten- tion to detail, a perfectly-honed distilling method and, well, lots of practice. Crafted to perfection on the ruggedly beautiful Orkney Islands, Highland Park released its fi rst proprietry bottling in 1979 (before that point, the distillery provided a product to third-party brands, which built their own reputations upon Orkney’s offerings). The brand relies on hand-turned malt, aromatic peat and cool maturation in sherry oak, with a signature “cask harmonization” to achieve its fi nal, perfected profi le. Lush nose of brown sugar, allspice and treacle; creamy and mellow with lovely fl oral and dried fruit essence; long, smooth and layered with seductive malt, sweet grass and honey; rich and seamless with gorgeous balance and lusciousness; perfection. RÉMY COINTREAU USA december 2010 / the tasting panel / 39