Founded in 1880 by Honoré Fillioux, the company is now run by his great-grand-son Pascal J. Fillioux. 

The vineyards lie in the heart of the Grande Champagne in the "golden triangle": Verrières, Angeac-Champagne and Juillac-le-Coq. 

It is well known, this area yields the most delicate and finest Cognacs, and requires long oak barrel ageing to achieve maturity: the ageing is the key. 

Nothing will be done without Pascal's full control, from wines to labels and from soil to bottle. It's a one-man-show. 

The men in the Fillioux dynasty have each borne a great love to their region and their soil. They have, from generation to generation, been blessed with an exceptional "nose": that one, unique, talent that sets apart those who love greatness and those who are actually able to create it. 

The House of Jean Fillioux belongs to a select group of traditional family estates who have successfully defended their upper quality niche over several decades by producing consistently authentic Cognacs that rest on century-old traditions, patience and love to become the masterpieces true connoisseurs appreciate.

The Reserve Familiale :

Jean Fillioux classic and many times awarded.  in July 2013, Jean Fillioux Reserve Familiale Tres Vieille Grande Champagne Cognac was named named Top 40 Spirit in the world by F. Paul Pacult's Spirit Journal, praised it for its "Tart, densely fruity, startlingly fresh for its age, and acutely resiny; midpalate is multilayered, cheese-like, woodsy, herbal, honeyed and rich. Crazy delicious. Phenomenally luscious. A benchmark for the ages from the genius of Pascal Fillioux."

Price : 240€

Une boisson qui nous n'avons vue qu'au Pérou, qui pourrait être produite à Fukushima tellement sa couleur jaune est chimique, et qui a un goût de chewing-gum... à essayer, mais nous sommes ensuite revenus au Coca ou au Sprite, plus classiques...

Rien de tel qu'un bon, un vrai, pisco sour, à Copacabana, en Bolivie, avec quelques amis... notez le blanc d'oeuf battu sur le dessus (indispensable pour faire un "vrai" pisco sour)

Ingredients :

· 1/2 botle of pisco (one botle is 740 ml)

· 1/3 botle Garabe de goma (sugar liquid) or few tablespoons sugar

· 1 mug fresh lime juice

· 1 egg whites 

· Ice cubes

Preparation :

In a blender, 8 ice cubes, pisco, Garabe de goma or sugar, fresh lime juice, and egg whites. Whirl until smooth (you'll no longer hear the ice cracking against the side of the blender) and serve straight up in a martini glass for example with a dash of aromatic bitters or cinnamon on the top.

Tout simplement une banane recouverte d'une (relativement épaisse) couche de chocolat et de copeaux de noix de coco. L'ensemble se mange comme une glace. Entre le fondant de la banane et le croquant du chocolat, nous en aurions bien mangé une autre...

Un petit gateau tendre nature entouré d'une couche de chocolat et de poudre de noix de coco