This Cognac offers an initially oaky bouquet followed by an intense fragrance. On the palate it is very mellow, with floral and spice aromas giving way to woody herbs, raisins and other dried fruits and vanilla.

Cognacs are blended, some are crafted using a certain percentage of grapes from only a specific Cru, ie., Borderies, Petite Champagne, etc. The blender uses sources of thousands of local growers, not only from various sub-regions, but also vintages. There are no recipes here, just the skillful touch of the master blender. No two lots of Cognac are ever precisely alike. There are 3 levels of quality. VS ( for Very Special), also called *** (or Three Stars) is at least two and a half years old., VO or Reserve,VSOP (for Very Superior Old Pale), this is between four and a half and six and a half years old. The top-of-the-line (those labeled XO, Napoleon, Extra (for Extra Old), also called Hors d'age, are at least six and a half years old. Some Cognac houses will use Cognacs much older than those required by law, allowing XOs to reach a minimum of twenty years of age, in order to reveal their very best.

Food pairing

The highest-quality Cognac is usually enjoyed after dinner as a contemplative drink. It should be served at cool room temperature or slightly chilled and allowed to warm in the glass, slowly releasing waves of aroma. Pour about 1 inch of Cognac into a thin tulip-shaped glass. Pause to smell the aromas, then take small sips to appreciate the Cognac’s smooth texture, its expressive layers of flavor and its lengthy finish. Cognac connoisseurs enjoy its aromas long after the glass is empty.

Producer

Delamain & Co. holds the most distinguished range of brandy in Cognac. The portfolio begins with the Pale and Dry XO, matured for more than three times the required aging period for the category, and ends with the Le Voyage, an irreplaceable blend of extremely old stocks.