LAS VEGAS (June 2012) – Today - Monday, June 4 - is the day cheese enthusiasts and cognac aficionados alike have selected as the national day of recognition for their respective passions. Alizé at the Top of the Palms is celebrating with a special pairing of both of these celebrated indulgences. Starting at 5:30 p.m. on June 4, guests of the world-renowned restaurant may experience an exquisite cheese-and-cognac pairing for $35 per person.

 

 

 

The pairing will consist of Cave-Aged Delice de Bourgogne cheese and Kelt VSOP Tour de Monde cognac. Inquiring minds—and discerning palates—might ask themselves: what makes this particular pairing so extraordinary?

 

 

Cave-Aged Delice de Bourgogne, produced by Formagerie Lincet, represents a tribute to small-scale industrial French cheese-making. Its pasteurized, triple-crème (75 percent butterfat) content marries full-fat cow milk with fresh cream, producing an unapologetically rich, whipped delight. Unlike many straightforward triple-crèmes, this one has a thin, pungent mold rind that imparts straw and mushroom aromas, complementing the buttery yellow, sweet cream interior.

 

 

 

As with Alizé’s cheese offering, Kelt VSOP preserves time-tested methods resulting in the most flavorful final product possible. Centuries ago it was discovered that cognac, which was sent from France to the colonies, improved dramatically during the long sea voyage. This discovery applied equally to other spirits such as Scotch whisky sent from Europe and rum sent from the West Indies. The rolling of the sea, temperature variations, frequent air pressure changes and the sea air itself rounded the spirit off in a beautiful way. In the 20th century came the age of brands, leading to spirits being shipped in bottles instead of oak barrels. The magical effect of the sea was lost as a spirit does not mature once it is bottled. Kelt has revived the tradition and taken it one step further by sending its already aged spirits, still in oak barrels, on a three-month sea voyage around the globe. The process restores a singular aspect to the resulting libation, Kelt Tour du Monde, that had been lost to cognac for nearly a century.