BISQUET & DUBOUCHE
Founding and History
Bisquit & Dubouché was founded in 1819 by Alexandre Bisquit, whose family had deep roots in Cognac distillation. Unlike many houses of the time, Bisquit placed an early emphasis on extended distillation, believing that patience at this critical stage produced finer, more aromatic eaux-de-vie. This philosophy quickly distinguished the house and earned it a reputation for elegance and precision.
In 1870, Bisquit merged with the Dubouché family, forming Bisquit & Dubouché and strengthening the house’s commercial reach and export focus, particularly in Europe and Africa. Over the centuries, the house has remained closely tied to the city of Cognac, maintaining a strong emphasis on traditional craftsmanship while adapting to modern markets. Today, Bisquit & Dubouché is recognized for its refined style, long distillation practices, and a heritage that balances innovation with respect for classic Cognac methods.
Style and Offerings
The style of Bisquit & Dubouché is defined by longer-than-average distillation, which extracts greater aromatic complexity and softness from the wine. This approach results in Cognacs that are notably smooth, expressive, and layered, even at younger ages. The house works primarily with eaux-de-vie from Fine Champagne and Borderies, emphasizing freshness, floral lift, and ripe fruit character.
Bisquit & Dubouché Cognacs typically show bright stone fruit, orchard fruit, and floral notes, supported by gentle spice and well-integrated oak. Texture and balance are central to the house’s identity, with a mouthfeel that is rounded yet lively rather than heavy. The overall house style leans toward approachability and elegance, making Bisquit & Dubouché an excellent example of how distillation technique can shape character as much as aging.
