Braastad Château de Triac is a unique blend which comes from the vineyards of our family estate. A cognac from the rich limestone terroir of the vineyard of the castle, at the heart of the Fins Bois. It has the particularity of being a single estate and a single cru at the same time.
This single estate is pure and natural with very light oaky aromas due to the ageing in old barrels. A great harmony and balance between oak and fruit aromas.
ByBraastad Cocktail Edition is a perfect blend for cocktails. Four Norwegian bartenders in cooperation with our Master Blend have composed & designed the blend. With its 45 percent of alcohol degree, this cognac gives its strength to the cocktail to retain its character whatever the number of ingredients.
It is fresh, fruity and dry. This is one natural product without added sweetness, which gives the bartenders full control over the flavours.
Braastad EXTRA is Braastad family's most exclusive cognac. Our Master Blender, has composed Extra based on some of the family's oldest cognacs, some elements in the blend are up to 90 years old. 10 years has been spend to create this prestigious cognac. This Extra is a blend of Grande & Petite Champagne, Borderies & Fins Bois.The Eaux-de-vie selected are between 25 to 90 years old.
It has a dark copper colour. Distinct aromas of floral and mineral elements along with a lingering hint of pipe smoke and perfume. This cognac is delicate and full of finesse with an attractive stone fruit, roasted nuts, complex spice and a profound rancio finish.
Average aging 60 years
Sand, clay and limestone
100% Ugni Blanc
Traditional double distillation in Alambic Charantais. This cognac was put in cask by our great grandfather Sverre Braastad and has matured in our cellars for generations
Braastad XO Superior is a tribute to hybrid art, and is composed of exclusive items from the four leading areas of Cognac: Grande & Petite Champagne, Borderies and Fins Bois. Some of the cognac included in the blend are taken from barrels from Sverre Braastad private collection.
It has a dark, reddish, golden colour. Distinct aroma of dried fruits with floral elements, followed by a delicate & complexity bouquet. The finish is very long & very elegant.
Age: Blend of cognacs aged 15 to 25 years
Soil: Sand, clay and limestone
Grape: 100% Ugni Blanc
Traditional double distillation in Alambic Charentais. Matured in Limousin casks for 15 to 25 years in Cognac Tiffon’s cellars in Jarnac.
Braastad XO Fine Champagne is a composition of some of the finest cognac from Grande Champagne & Petite Champagne, as most consider as the foremost areas of Cognac. This noble XO has an average ageing of 16-18 years.
It has a dark golden colour with reddish tones. Well developed & complex aroma with ripe fruit and floral notes coupled with oak draw from a long time storage. Very soft & round, an elegant matured cognac with a very long aftertaste of chocolate, nuts & citrus.
Petite Champagne and Grande Champagne
Sand, clay and limestone
Blend. Youngest cognac is minimum 10 years to qualify for XO designation
After the traditional double distillation of the wine from the best quality grapes, the young spirit is put into casks of Limousin oak to age and mellow in Cognac Tiffon’s cellars in Jarnac. This noble XO is a perfect marriage of some of the best and oldest cognacs from the Grande Champagne and Petite Champagne region. The quality designation Fine Champagne requires that at least 50% of the cognac in the blend is from the Grand Champagne region.
Braastad Organic is the only cognac of the range made from 100% organic Ugni Blanc grapes. The grapes are precisely selected from Bons Bois, Fins Bois, Petite Champagne and Grande Champagne. This cognac contains eaux de-vie aged between 4 and 8 years, which qualifies it to be a VSOP as well.
Dominated by almond & marzipan at the nose, this blend detains well marked aromas of white flowers & chamomile. Well balance, harmonic & integrated, the Braastad Organic convene to all.
Blend of selected cognacs from Bon Bois, Fin Bois, Petite Champagne and Grande Champagne
Sand, clay and limestone
100% Organic Ugni Blanc
Blend. Includes Eau de Vie aged from 4 to 8 years
Distillation: After careful double distillation, the young spirit is put into casks of Limousin oak to mature in Cognac Tiffon’s cellars in Jarnac. This cognac includes cognac
aged from 4 to 8 years.
Braastad VSOP is a blend of carefully selected cognacs from Fins Bois.It has an average ageing time of around 8 years. Rewarded for its excellent quality & tastefulness.
It has a dark golden colour. Elegant, complex aroma with floral notes and integrated oak drawers that provide a round and mild cognac. The aftertaste is soft and long with hints of spices and dark chocolate.
Blend of selected cognacs mainly from the Fins Bois region
Sand, clay and limestone
Blend. Minimum age in VSOP blend is 4 years
After careful double distillation called “double cha uffe”, the young spirit is put into casks of Limousin oak to age and mellow in Cognac Tiffon’s cellars in Jarnac. A high average maturing age, compared to the minimum requirements for a VSOP, gives Braastad V.S.O.P Réserve an opulent, harmonic flavour.
Braastad VS is a blend of carefully selected cognacs from Fins Bois and has one average ageing time of over 4 years Limousin oak barrels in the Braastad family own cellars.
It has a light gold colour. Fruity notes combined with one pleasant oak character, followed by a good and rounded palate with oak spikes. The finish is dry and long with hints of nuts and vanilla.
Blend of selected cognacs mainly from the Bon Bois and Fins Bois region
Sand, clay and limestone
Blend. Youngest Eau-de-Vie allowed in VS is 2 years old
After the traditional double distillation, the Eau de Vie is put into casks of Limousin oak to age and mellow for a minimum of 24 months. The minimum age refers to the youngest spirit in the blend and the master blender will determine the necessary blending to attain the perfect quality. This blend includes cognac that has been matured for 12 years in Limousin oak casks in Cognac Tiffon’s cellars in Jarnac
Soda la Classica is Tassoni’s premium soda water, ideal for making delicious mixed drinks thanks to its notable fizziness.
Tonica Superfine is a premium tonic water from Tassoni, ideal for delicious mixed drinks.
Delicately bitter and with persistent fizz, it is particularly indicated for combining with the finest aromatic gins. Tonica Superfine is our new product, created in collaboration with some of the world’s top barmen.
Ginger Ale - la Biologica is the soda based on organically grown ginger that is ideal for drinking straight or in delicious mixed drinks.
Pleasantly spicy and with a rich, intense taste, it has a lovely natural amber colour.
Ginger Beer - la Biologica is the soda based on organically grown ginger that is ideal for delicious mixed drinks.
Ginger Beer is a new product for Tassoni, which perfects and completes the Mixology Line. Splendid for cocktails that call for a twist of ginger.
Chinotto Bio is our organic beverage made exclusively from Sicilian Chinotto oranges.
Moderate sweetness and acidity on the palate give way to a faint but persistent bitter aftertaste.
Our Cedrata is the heart of the company, born in 1956.
The beverage displays all the fragrances of the Diamante citron, from which Tassoni - as it has done for over a century- extracts the essential oils to obtain its natural aroma.
Our Burnt Orange and Marula brings an African citrus-forward expression to the range. Bayab Burnt Orange is distilled with Marula fruit picked from the elephant tree as well as baobab fruit, cinnamon, burnt orange peel, coriander and sea salt, resulting in a unique citrus African Gin.
Bayab Orange & Marula is made with a neutral spirit made from grain at 96.4% abv. It is handcrafted with eight African botanicals sourced from across the African continent, from Ghana to Zambia.
Baobab, Orange peel, marula fruit, juniper berries, coriander, rosemary, cinnamon, and coarse salt, are added to the neutral spirit for 14 days to steep their flavour into the spirit.
Our special rose water edition, brings an African floral expression to the range. Bayab African Rose gin combines botanicals, such as baobab fruit, African rose petals, rose water, coriander and sea salt, resulting in a slightly sweeter and floral gin.
Bayab African Rose is made with a neutral spirit made from grain at 96.4% abv. It is handcrafted with nine African botanicals sourced from across the African continent from Ghana to Zambia. Baobab, African rose petals, rose water, grapefruit, juniper berries, coriander, rosemary, cinnamon and coarse salt, are added to the neutral spirit for 14 days to steep their flavour into the spirit.
A Classic Dry, with an African twist. The infusion of Zambian Baobab, Juniper berries, Coriander, Rosemary, Cinnamon and Coarse Salt, gives this gin a bold burst of fresh African citrus that delights the tastebuds.
Bayab African classic dry is made with a neutral spirit made from grain at 96.4% abv. It is handcrafted with seven African botanicals sourced from across the African continent, from Ghana to Zambia.
Baobab, juniper berries, coriander, rosemary, cinnamon, coarse salt, orange peel are added to the neutral spirit for 14 days to steep their flavour into the spirit.
Vusa’s superior smoothness is so surprising you’ll take a second sip, just to make sure. Why is this the smoothest Vodka you’ll ever taste? 99% of Vodkas are made with wheat, potatoes or corn. Not Vusa.
Vusa is crafted with African sugarcane, on African soil, in the heart of KwaZulu Natal. Distilling with sugarcane, means there are less impurities. Making it smoother, purer and better tasting than your favourite vodka.
But it’s made with sugarcane, why isn’t it a rum? You ask. Cane vodka is a totally different experience and just as delicious, but the difference is in the distillation… but that is a secret that we’ll keep under our hats for now.
Our vodka is distilled in small batches using our copper pot still, which gives our spirit a silky smooth finish and uses the purest water of the lion's river in the hills of Kwazulu-Natal to blend our Vodka to ensure sensational quality.
The undisputed star of aperitifs and cocktails since the turn of the last century, a high-quality Bitter “all'uso d'Hollanda”, as it was originally called, is a favourite behind the bar. Absinthe, gentian, rhubarb, sweet and bitter orange blossom and fruit are some of the ingredients that go into this exclusive recipe. This is a premium Bitter, perfect for embellishing the finest Italian aperitif recipes.
Absinthe, gentian, irises, cardamom, bitter orange.
All the herbs and spices that make up this recipe are distilled in a single batch in a magnificent copper-lined stainless-steel pot still. The "bain-marie" method ensures that there is no direct contact with the metal walls and guarantees a very gentle extraction leading to an excellent quality final product. Our London Dry Gin has a dry, citrusy aromatic profile, it is 100% natural and free of colouring agents or preservatives.
Juniper, coriander, irises, absinthe, gentian, sweet orange and lavender.
This fortified wine was already well-known at the end of the 18th century and, in the centuries that followed, its popularity grew around the world. Following the recent revival of original recipes and craftsmanship, it finds itself in the spotlight once more. Vermouth Bianco, or Classico, is the quintessential ready-to-drink Italian aperitif and this recipe is replete with the fragrant scents of citrus and roses. On the palate, it offers us the sweetness of vanilla, the spicy notes of cinnamon and a delicately bitter finish of absinthe and gentian.
Absinthe, sweet orange, chamomile,
gentian, vanilla, rose, cinnamon
The “Rosso” version took off after the Bianco, quickly becoming a fundamental ingredient of many great classics of mixology. In our recipe, notes of absinthe and citrus fruits emerge on the nose. Hints of ginger, cinnamon, angelica and orange, combined with a pronounced bitter complex of chamomile, gentian, rhubarb and cinchona, stand out on the palate. Sweet notes of vanilla complete this classic recipe, inspired by Piedmont’s oldest traditions.
MAIN HERBS AND SPICES
Absinthe, orange, ginger, cinnamon,
gentian, rhubarb, cinchona and vanilla
Mint is an aromatic herb that has always been much appreciated in Piedmont, perhaps due to its geographical and cultural proximity to neighbouring France. Production is concentrated in the small town of Pancalieri. Due to its quality, it is included in the "Paniere dei prodotti tipici della provincia di Torino" and has long been appreciated around the world.
This is a fresh and refreshing liqueur based on the purest Pancalieri mint, recognised for its unique organoleptic qualities.
The word “elixir” was originally used solely for the compounds prepared by pharmacists and alchemists for purely medical purposes. With the advent of chemical pharmacy, the elixirs lost their original function and moved from the pharmacy shelves to those of the liquor stores. Suitably reinterpreted and sweetened, they quickly caught on as a delicacy for the palate.
This delicately bitter liqueur, like the jarred candies of the old grocery stores, comes from the blend of the delightfully bitter taste of rhubarb with the pure freshness of mint.
Listed among the city's liqueur specialities as early as 1712, Rosolio became Turin’s pride and joy and as such was mentioned in various publications, both Italian and foreign. A prestigious and exclusive liqueur, it established itself as the classic “welcome drink” and was commonly served by Turin’s middle classes and nobility when socialising and entertaining.
The Doragrossa Rosolio presents exotic notes of cinnamon and cloves along with the freshness of anise and lemon peel.