Hine's history dates back to 1763. Thomas Hine arrived in Charente in 1791 to learn how to produce cognac. Forced by the Revolution to stay at Château de Jarnac, he married Françoise-Elisabeth and gave his name to the estate. House of Hine uses grapes grown in Grande Champagne and Petite Champagne, the appellation's two most prestigious crus, in this case planted with Ugni Blanc. Favouring a very fine grained wood for its casks and light toasting, Hine has developed a delicate style with very subtle wood influence. Like many large producers, emphasis is placed on the final blend rather than the specific features of terroirs in order to achieve perfect balance. To do this, it has access to an abundance of stocks, including some very old vintages. In recognition of the quality of its work, Hine was granted a Royal Warrant in 1962, making it an official supplier to the British Crown.

Hine 1957 cognac is made with Ugni Blanc grapes grown in Grande Champagne, the most prestigious cru in the appellation. In 1977, the casks were transferred into the chalk quarries owned by the bottler in Bristol, England to continue their maturation at a slower pace.