• • • SIGN UP BELOW • • •
Cognac Tasting With Julie Dupouy
We are humbled to have Julie Dupouy host an exclusive EXSTO Cognac appreciation masterclass at the beautiful private members' club, 1880.
This hands-on, experiential masterclass will see guests learning to distinguish cognacs from other brown liquids, immerse in the aromas and nuances of Exsto Cognac, and discover how to appreciate cognacs with the right glassware and food pairings.
Julie will be pairing our 3 course meal with some selected wines and our exquisite EXSTO Cognac Elixir and OR Imperial.
About Julie Dupouy
Originally from the southwest of France, Julie Dupouy has been living in Dublin since 2004.
She started her career in one of Ireland’s most acclaimed restaurants, Patrick Guilbaud, which has two Michelin stars, and worked at Greenhouse and Chapter One, both of which have one star. Julie founded her consultancy company Down2Wine in 2014. Julie has won the title of Best Sommelier in Ireland every year since 2009.
In 2016, Julie placed third at the ASI World’s Best Sommelier Championship. She was one of just four women in the competition and the second female sommelier ever to reach the final of the world championships.
About Chef Colin
Our fine dinner will be prepared by Chef Colin Buchan. Before helming the kitchen at1880, Colin was the Executive Chef at Jason Atherton’s Pollen, at Gardens by the Bay. He has worked in several Michelin-starred kitchens including Marco Pierre White’s L’Escargot and Andrew Fairlie’s One Devonshire Gardens, and was formerly private chef to David and Victoria Beckham.
The Sommelier’s Touch — Redefining Tradition
In the wine-growing region surrounding the town of Cognac, white grapes ripen on hillslopes warmed by the summer sun. Only the finest grapes are fermented and then slowly double distilled to create eaux de vie – a brandy spirit with the complexity and depth of a fine wine unique to the craft of Cognac.
Guided by EXSTO’s Master Blender Géraud Vallantin-Dulac, EXSTO sommelier and aroma connoisseur Julie Dupouy chose to work with 15 small producers from the Cognac region, selecting only eight of the best eaux de vie, all of which have spent decades aging in rare, French oak barrels.
These eaux de vie were produced in the top three terroirs of the Cognac region: Grande-Champagne and Petite-Champagne, revered for their ultra-fine, floral characters, and Borderies, the smallest of the six crus, famed for producing rare, smooth and voluptuous eaux de vie with a delicate violet aroma.
Together with Géraud, Julie has created a vital, complex blend which expresses the nuances of each eaux-de vie while synergising their distinctive qualities.
The result? A modern, elegant Cognac with a sensual, lively spirit.
“We hope you love drinking EXSTO as much as we love creating it”
– The EXSTO Cognac team