The family-run House of Delamain is one of the oldest cognac houses and has been in the art of making cognac for more than 2 centuries. Based in Jarnac, France, it was founded in 1759 when James Delamain left Ireland to settle in the French town. After his death in 1800, the business closed its doors to be reopened in 1924 by James' grandson Henri Delamain, who founded Maison Delamain. Several generations have shaped the character of the house of cognac, as it was run by botanists, writers, ornithologists, humanists, archaeologists, and historians. The cognac house is focused on XO cognac and uses eaux-de-vie from Grande Champagne exclusively, this being the most prestige of all the cognac crus (regions). Delamain pride themselves on letting time work its magic, never rushing the tasting, assessment, and selection of the thousands of samples that come their way. Time is a crucial element here, as they deal with rare cognacs, often aged 50 years or more. Once an eau-de-vie has been selected it goes into the cellars of Cellar Master Dominique Touteau, where it is closely monitored throughout its long stay. The aged French oak casks preserve the fruity flavor and subtleties and are moved between different cellars; sometimes the cask needs a damp environment, other times a breezy one, a cool or warmer one. The liquid inside breathes and follows the rhythm of the seasons. When the time has come to blend the meticulously-developed cognac, the Cellar Master already knows the tiniest details and temperaments of each eau-de-vie. The blending of the cognac is left until last, only leaving the two years of marrying the final liquid in order to let all the aromas and flavors gel and make Delamain the fantastically elegant spirit that it is. The exceptional and ultra-premium Delamain Cognac Reserve de la Famille was originally meant for the Delamain family and their guests. It's special in that it's a single-estate, single-barrel Cognac. Instead of being blended, it's a single Grande Champagne eau-de-vie that has been aged for arguably the maximum amount of time that still benefits the liquid inside, around 60 years. It's undiluted, as the alcohol content has dropped naturally through the years to 43% ABV.