limited collection, 1994
brandy Aivazovsky
VOLUME
700 ML
ABV
40% VOL
REGION/ORIGIN
Armenia, Ararat Valley
GRAPES
kangun, rkatsiteli
AGED
in Caucasian oak barrels
SERVING TEMPERATURE
16°С — 18°С
ORGANOLEPTICS
Deep amber color. Expressive and rich aroma with hints of dried fruits, rich spices, caramel and dark chocolate.
Rich, round and balanced brandy with a soft silky texture, shimmers with a complex palette of characteristic brandy shades and gives an unforgettable taste pleasure.
Rich, round and balanced brandy with a soft silky texture, shimmers with a complex palette of characteristic brandy shades and gives an unforgettable taste pleasure.
COMPATIBILITY
This brandy is served as a digestif, and also in combination with a cigar or fine chocolate.
cocktails
Collection
Aged
Young
Limited collection
Armenian brandy
AIVAZOVSKY 5 years
AIVAZOVSKY 5 years
Armenian brandy
AIVAZOVSKY 10 years
AIVAZOVSKY 10 years
Armenian brandy
AIVAZOVSKY 20 years
AIVAZOVSKY 20 years
Armenian brandy
AIVAZOVSKY Limited Edition 1974
AIVAZOVSKY Limited Edition 1974
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POMEGRANATE SPRITZ
Ingredients
Cooking method
1. Fill a glass with ice.
2. Add the ingredients to the glass and stir.
3. Garnish with cotton candy or pomegranate seeds.
2. Add the ingredients to the glass and stir.
3. Garnish with cotton candy or pomegranate seeds.
Brandy AIVAZOVSKY three years old
30 ml
Pomegranate juice
40 ml
Red vermouth
50 ml
Sparkling wine
50 ml
Sweet and sour syrup
30 ml
Narsharab
40 ml
Cotton candy
Pomegranate seeds
Cube ice
Dilijan Highball
Ingredients
Brandy AIVAZOVSKY three years old
50 мл
Cordial pomegranate-kumquat-grape
60 мл
Gambini Triple Sec liqueur
20 мл
Soda
Cooking method
1. Place an ice stick in a highball glass.
2. Pour in all ingredients and stir with a bar spoon.
3. Garnish with grapes on a skewer.
2. Pour in all ingredients and stir with a bar spoon.
3. Garnish with grapes on a skewer.
Green grapes
60 мл
3 ягоды
Ice stick
AIVAZOVSKY DESSERT
Ingredients
Brandy AIVAZOVSKY three years old
50 ml
Cordial Cherry-Almond
55 ml
Marie Brizard Cacao White Liqueur
20 ml
Walnut jam
Cooking method
1. Fill a mixing glass with ice, add brandy, cordial and liqueur.
2. Mix well with a bar spoon.
3. Pour the cocktail through a strainer into an Old Fashioned glass filled with ice.
4. Decorate with walnuts.
2. Mix well with a bar spoon.
3. Pour the cocktail through a strainer into an Old Fashioned glass filled with ice.
4. Decorate with walnuts.
Cube ice
20 ml
AYB HIGHBALL
Ingredients
Brandy AIVAZOVSKY five years old
60 ml
Pomegranate juice
120 ml
Orange slice
1 piece
Cube ice
Cooking method
1. Fill a highball glass with ice.
2. Pour brandy and pomegranate juice.
3. Stir using a bar spoon.
4. Garnish with an orange slice.
2. Pour brandy and pomegranate juice.
3. Stir using a bar spoon.
4. Garnish with an orange slice.
Brandy Alexander
Ingredients
Brandy AIVAZOVSKY five years old
60 ml
Marie Brizard Cacao White Liqueur
30 ml
Cream 11%
30 ml
Cocoa powder
Cooking method
1. Fill a shaker with ice, pour in brandy, liqueur and cream, shake.
2. Pour the cocktail through a strainer into a chilled cocktail glass.
3. Decorate with cocoa powder.
2. Pour the cocktail through a strainer into a chilled cocktail glass.
3. Decorate with cocoa powder.
Cube ice
ARMENIAN 125
Ingredients
Brandy AIVAZOVSKY five years old
55 ml
Cordial Apricot-Earl Gray
60 ml
Gambini Peach liqueur
15 ml
Dry sparkling wine
Cooking method
1. Fill shaker with ice, pour in brandy, liqueur and cordial, shake.
2. Pour the cocktail through the strainer into a wine glass and top up with sparkling wine.
3. Garnish with lemon zest.
2. Pour the cocktail through the strainer into a wine glass and top up with sparkling wine.
3. Garnish with lemon zest.
Lemon zest
50 ml
Cube ice
AYB VIBE
Ingredients
Brandy AIVAZOVSKY five years old
Cooking method
1. Fill a shaker with ice, add brandy, cordial, liqueur, lime juice, egg white and shake well.
2. Filter the cocktail through a strainer, then shake again in a shaker.
3. Pour the cocktail through a strainer into an Old Fashioned glass.
4. Decorate with powdered sugar.
2. Filter the cocktail through a strainer, then shake again in a shaker.
3. Pour the cocktail through a strainer into an Old Fashioned glass.
4. Decorate with powdered sugar.
50 ml
Cordial Osmanthus-Tonka Bean-Palo Santo
50 ml
Liqueur Marie Brizard Fleur de Sureau
20 ml
Lime juice
10 ml
Egg white
5 ml
Powdered sugar
Cube ice