Interview with Bernard Hine
It’s nearly 50 years since Bernard Hine joined the family business – 50 years of tasting, blending and living Cognac, not to mention hunting, gardening – and DIY. He spoke to Richard Woodard.
We’re in the chair, Bernard, so what’ll you have?
For me, Cognac and ginger ale – dry ginger ale, because ginger is a great complement to aged Cognac. And using H by Hine: the best elements are the floral and fruity elements, and the ginger on top will give it age and balance, and that’s exactly what you need. Sometimes maybe a sprig of mint and a couple of ice cubes.
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