The name of the drink was the name of the last Pontic king – Mithridates, who was born in 134 BC and created an army that could withstand the formidable Rome. Cognac has an iridescent amber color with hints of old gold, a complex fruity chocolate aroma and a bright long aftertaste.
Historical reference. The basis of modern production was the Parkar Wine and Brandy Factory built in the suburbs of Yerevan in 1924. The range of factory products was limited to two lines of ordinary cognacs and dry wines from autochthonous grape varieties. During the period of the so-called “Dry Law” in the USSR, production was suspended, a third of the vineyards were cut down, the enterprise was on the verge of bankruptcy. It was fully restored only in 2005, when the plant was privatized. It became part of the Shahnazaryan wine and cognac house.
Soon, the new owners realized that the capacities of the Parkarsky plant were not enough to implement the ambitious plans, and decided to expand production – they erected new buildings in the town of Yeghvard not far from Yerevan. The area of land was also increased – at the disposal of the family company was 50 hectares of vineyards. To create new drinks, the most famous Armenian blender, recognized in 2013 as the best winemaker of the country, Vardan Vardanyan, was invited to the Shahnazaryan brandy house.
Production features
In production, distillates are used from the Rkatsiteli, Mskhali, Garandmak grape varieties grown in the Shahnazaryan vineyards.
Squeezing the juice from the grapes is carried out using a pneumatic press with horizontal planes, which leaves the seeds intact. Therefore, bitterness is not felt in the drink, and the taste is soft and clean.
The juice is defended for 6-8 hours, then sent for fermentation in special containers with a thin yeast sediment at the bottom. The fermentation process lasts 3 weeks.
Distillation is carried out by the Charente method of double distillation, but with some characteristic features. So the result of the first distillation, which lasts about ten hours, is divided into 3 parts according to the fortress and only the middle part is distilled a second time, achieving 68-72%. It is these alcohols that are sent for aging.
The barrels in which the distillates mature are made of Caucasian oak in the cooperage shop belonging to the cognac house. The wood used is over forty years old.
Blending is carried out by experienced masters, according to a strictly defined scheme, softened spring water is added to the selected distillates, and then sent to rest – for an assemblage that lasts at least a year.
Types of cognac “Mithridates”
Mitridat, 3 stars (40%). Ordinary cognac walnut-amber color with a delicate aroma of vanilla and apple. Harmonious grape-apple flavor with hints of chocolate and vanilla. Recommended as a digestif – clean and moderately chilled. But Armenian restaurateurs traditionally serve a drink to various dishes of national cuisine. And they believe that it goes well with cold appetizers, cheeses, meat cooked over an open fire and even smoked meats.
Mitridat, 5 stars (40%). An amber ordinary drink made from cognac distillates aged over five years, has a rich chocolate-vanilla aroma. Multifaceted taste with hints of cocoa, grapes and candied fruits. It is recommended as a digestif, but, according to the Armenian tradition, it can be served with meat dishes and cheeses.
Mitridat, 7 stars (40%). Dark amber-colored cognac with a spicy cinnamon-plum aroma. Balanced taste with grape-chocolate hints and a long almond aftertaste. Recommended by bartenders and restaurateurs as an aperitif and digestif. It goes well with fruits, chocolate, coffee. Sometimes served with cheeses and cold meats.
