V podstatě nejsi daleko od pravdy. Některé věci se řeší i u whisky. Řada výrobců standardně dobarvuje karamelem; buď dobarvují většinu produkce, nebo tu pro Asii významněji, poctivě filtrují, aby se v lahvi nic nemžilo a zákazníci z toho pohledu neomdlévali hrůzou, přidáním výluhu z dubového dřívka suplují přínos nových sudů, protože ty něco stojí, větší míra doslazování pak jen uzavírá bludný kruh. Viz třeba starší komentář na brandyclassics.com:
Hennessy Cognac - an Old Firm with a Young Problem
This entry was posted on November 16, 2012 by Michael Collins.
Hennessy VSOP and Hennessy XO are perhaps the best known cognacs in the world, but over the years the standards of these cognacs has not just slipped but plunged to depths unimaginable in the haze of cognac gloom. The barrel age of these onetime legendary cognacs is falling annually as the demand for them increases. Probably the biggest problem is that as the age of the cognac in the bottle reduces, the level of additives required to compensate for their fiery nature and light colour increases.
Hennessy’s problem is by no means unique. Indeed it is the problem with all the big negoçiants including Remy Martin, Martell and Courvoisier. There simply isn’t enough cognac being produced to supply the markets, especially those in China where growth is escalating at 20% or more a year. Demand for luxury cognacs is such that the Chinese are taking every opportunity to supply fake products in the market.
The biggest problem that we all have with high quality cognacs is the ageing process. Those that come from the top cru’s such as Grande Champagne and Petite Champagne can take up to 70 or 80 years to develop to their fullest in the barrel and that costs a lot of money and patience!
Cognac regulations say that VSOP cognacs must age for a minimum of 3 ½ years in their barrels whilst XO must be at least 6 ½ years old. At one time in the 1960’s and 70’s Hennessy XO was age in the barrel for around 25 years old and although additives were used, they were only used in small quantities. Today, Hennessy XO is estimated at being less than ten years old and falling annually - one wonders how long it will be before it reaches the legal minimum?
There are around 5000 cognac producers and some of the smaller family firms that have been making it for generations keep their aged cognacs, only selling them either under their own names or to smaller negoçiants who sell high quality single estate cognacs.
Viz
https://www.brandyclassics.com/news/201 ... g-problem/
Nebo jak k tomu přistupují u Hine Cognac (dobarvují, doslazují jen běžnou produkci - VSOP a XO, boisé nepoužívají, filtrují):
https://www.alcademics.com/2020/02/dilu ... art-6.html