Cognac is the great French grape brandy, distilled in the Charente near the Atlantic and aged in oak until it turns amber and layered. At its best it is one of the world's most elegant spirits, as good sipped neat as it is in a cocktail.
How Cognac is made, and why the crus matter
Almost all Cognac begins as a tart, low-strength white wine from Ugni Blanc, distilled twice in copper pot stills over winter and aged in oak from the Limousin and Tronçais forests, whose wide grain softens the spirit as it matures. The region has six crus, with two at the top: Grande Champagne, prized for eaux-de-vie that take decades to show their best, and Petite Champagne just behind. A blend of only these two, at least half Grande Champagne, is called Fine Champagne.
Reading the labels: VS, VSOP, XO and beyond
The age grades tell you how long the youngest spirit has rested in oak. VS is at least two years, bright and fruity; VSOP at least four, rounder and spicier; XO a minimum of ten and often much older, deep with dried fruit, vanilla and the prized rancio note. Napoléon sits near VSOP, and XXO marks fourteen years and up. The big houses, Hennessy, Rémy Martin, Martell and Courvoisier, blend for consistency, while growers like Pierre Ferrand and Frapin chase a more particular character. You will find both across our spirits range.
Cognac FAQ
How should I drink Cognac?
Sip an older XO neat, or with a little water to open the aromas. A younger VS or VSOP is built for mixing, the classic base for a Sidecar with orange liqueur and lemon.
What is the difference between VS, VSOP and XO?
They refer to the youngest eau-de-vie in the blend: two years for VS, four for VSOP, at least ten for XO. Older grades are generally deeper and more complex.
Big house or grower Cognac?
The big houses are reliable and easy to find. Grower and single-estate bottlings show more of one terroir, rewarding anyone keen to explore the rest of our spirits shelves.