Stock 84 XO, is a premium range extension of Italy’s second biggest-selling brandy, Stock 84 Original1. Combining high quality, barrel-aged, 8 year old brandy, dark amber in colour with coppery hues and notes of vanilla and chocolate in its smooth, velvety taste. With elegant premium black and gold packaging and the foundation date of 1884 embossed proudly on the bottle, Stock 84 XO commands a retail price premium of c.35% to its mother brand. It offers consumers an option to trade up to a more premium but still affordable variant of a much loved brand.
Stock 84, a flagship brand in Stock Spirits portfolio with over 130 years of heritage, was created by our visionary founder Lionello Stock, who first produced his own brandy in 1884. The brand was the backbone of Stock’s historical internationalization. To this day it remains the most widely distributed of our brands, operating in a long established category with broad international consumer appeal. Stock 84 is distributed in all of our wholly owned markets and in 21 others across the world through Stock International’s distributor partners.
The Stock 84 packaging and liquid range was relaunched in 2018. The redesign brought renewed consistency to the product range globally, with a new bottle which stays faithful to the traditional Stock 84 silhouette, but with a modern twist that adds a premium feel.
Our best selling Stock 84 Original’s unmistakeable character is the result of the aroma, flavour and golden colour developed during slow maturation in oak casks. During this ageing process Stock 84 brandy acquires the unique mellow taste and palate pleasing smoothness that has been its hallmark for more than a century.
Stock 84 Original is an ideal relaxing drink after a meal or with coffee. It is suitable for drinking neat or can be enjoyed in the serving suggestions below, inspired by the four seasons:
The most premium expression of Stock 84 is Gran Riserva 20yo, an ultra-premium brandy with a refined and unmistakeable taste. Distilled on the hills in the heart of beautiful Tuscany and aged in barrels of fine Slavonian oak for over 20 years, this ultra-premium offering is available as a limited edition with only 5,000 numbered bottles being released. Presented in an elegant decanter style bottle, the exclusive appeal of this limited edition will appeal to enthusiasts, connoisseurs and collectors of luxury brandy all over the world.
Stock 84 has also used the expertise in brandy production, gleaned over many generations, to expand into the liqueurs category, broadening its appeal to a wider audience in a wider range of usage occasions. Stock 84 Orange, is an orange flavoured brandy liqueur, best served straight, with ice, or lightly diluted with water, but also great in cocktails and long drinks, or with ice cream and fruit salad.
Stock 84 Crema is a brandy based cream liqueur whose carefully selected ingredients such as delicious dairy cream, top quality spirit and a fine mix of aromas are blended to a secret Stock recipe to create a liqueur with a unique flavour. Enjoy it neat or chilled to savour all its nuances, or simply add to coffee for a note of pure indulgence.
The best place to start when you are pairing food and wine is to think about the structural elements of both the food and wines. These elements are: sweetness, acidity, bitterness, umami, chilli heat and fat.
We have listed these elements in foods and how you can add wines with similar or contrasting elements to help create harmony in your matches.
Sweet foods can overpower dry wines, white or red, making them appear acidic, neutral or bitter. In order to reduce this effect you should pair sweet foods with sweet wines.
Acidic foods, like fresh citrus, tomatoes or salads laden with vinaigrettes, will overpower the acidity in a wine making them appear flabby or less acidic than they were. In order to reduce this effect you should pair acidic foods with wines that have a higher acidity such as Champagne, Riesling or Sauvignon Blanc.
Acidity is a key element in creating balance in a dish or a food-and-wine match. If the foods are going to reduce the acidity in the wines then you need to add your own bit of acidity by bringing a more acidic wine to the table. It is the same principle behind adding lemon juice to seafood dishes, as seafood tends to have quite low natural acidity.
If a food is high in bitterness then it will make the wine appear bitter, or it will increase the perception of bitterness (tannins) in the wine. In order to reduce this effect you should pair bitter foods with wines that are not bitter but rather have refreshing acidity.
Foods that are highly savoury, like mushrooms, will increase the bitterness or acidic perception we have in wines. In order to reduce this effect you should pair umami rich foods with wines that are very fruity and do not have medium-high tannins.
Often foods that are more savoury are best matched with white wines like Chardonnay or Soave as these do not have tannins but have lots of fruity flavours nor do they have extremely high acidity.
Chilli heat is similar to umami rich foods where by it will increase the bitterness or acidic perception as well as the alcoholic burn we have in wines. In order to reduce this effect you should pair chilli heat rich foods with wines that are very fruity but also have higher sweetness.
Wines that are just a touch off-dry like many Gewurztraminer or Riesling work best with chilli foods like a curry as they will be both a bit sweet but also very fruity. If you aren't a white wine drinker then you should consider red wines that have lower tannins such as a Pinot Noir or a Gamay Noir.
Foods that are high in fat will make the wines feel flabby and less fruity. In order to reduce this effect you should pair fatty foods with wines that have high acidity. This is similar to the rule of adding in acidity (in the form of citrus) to seafood to help balance out not just the acidity but to cut down the perception of fattiness in the seafood.
This is why when you are having a piece of red meat that is high in fat, like lamb, then you should pair it with a Pinot Noir instead of a Merlot as a Pinot Noir will have a higher acidity and will help to balance out the dish.
These rules will help you with starting to think about how to create pairings. It often isn't helpful to think about 'red wine and red meat' or 'white wine and fish' because it is actually the structural elements of the wine and food that are what need to be balanced. It is the acidity in white wines that work well with cutting through the fattiness of a piece of fish but you could get that acidity through a Pinot Noir.
We don't stock a wine or spirit that we don't believe in. Our directors taste each and every product in order to ensure the best quality and value is delivered to you.
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