bonificateur

is a cognac term used liberally for material used as an addition in blending, typically small in volume and powerful in character, to improve overall quality. In the most traditional sense bonificateur may consist of reserved, extended age, exemplar spirits that are added in small amounts to add depth and dimension to the final spirit. In more liberal applications of the word this can include additives such as dosage, house-made or purchased boisé and rancio, coloring, or flavoring agents. Traditional methods include creating concentrated teas or extracts (for example from dried fruit or vanilla beans) to blend into spirits to improve smoothness and flavor or soften character.

See also boisé, rancio.

Dialogue with Hubert Germain-Robin, n.d.

Heath, B. Henry. Source Book of Flavors. New York: Van Nostrand Reinhold, 1981.

By: Maggie Campbell