Who’s behind HINE Cognac?
Back in 1550, the Hine family lived in Beaminster, Dorset. The family’s great cognac journey began in the 18th century. Thomas Hine, the father, a linen merchant – and quite the cognac connoisseur – decided to send his son Thomas to France to learn the art of making cognac.
He studied and expanded into what was to become the traditional business of the Hine family – making bespoke cognac for English wine merchants. Today the lineage continues with the sixth generation continuing the extraordinary story of the Hine family and cognac.
Where did it all start?
Hine Vintage Cognacs introduced a new entry level VSOP “H” by Hine in 2004, designed to be the perfect base for many cocktails both long and short. The faux-de-vie for “H” are sourced from both the Grande and Petite Champagne districts. It is a blend of over 20 cognacs all over 4 years olden has a lighter more floral style than other Hine Cognacs.
What sets H by HINE Cognac apart?
The cognac region in south-west France lies some 110km north of Bordeaux and 450km south west of Paris. in 1909, the Cognac appellation was legally defined and divided into six areas according to the particular style of the cognacs produced within the area. The finest of these are Grande Champagne and Petite Champagne, which both benefit from a balance between maritime and continental climates and high concentration of chalk in the soil. They produce very elegant, delicate cognacs with rich flowery aromas and great raging potential. HINE specialise in cognacs from these two areas.
H by HINE Mojito
10ml sugar syrup
2 teaspoons caster sugar
15ml fresh lime juice
8 large leaves of fresh mint
50ml H by HINE VSOP
2 dashes Angostura aromatic bitters (optional)
Fever Tree ginger ale
Muddle the sugar syrup, sugar and lime juice in the bottom of a shaker. Place the mint leaves your palm and give them a couple of vigorous smacks to release the oils. Add these to the shaker along with all the remaining ingredients except for the ginger ale and shake with ice. Strain the mixture over sacked ice into a highball glass, top up with Fever Tree ginger ale and garnish with a sprig of mint.