Cognac — France's Greatest Brandy

Cognac's production history begins in the 16th century when Dutch merchants traded in Charentais wine and began distilling to reduce volume for shipping. The double distillation method was established in the 17th century. The major houses were established in the 18th and 19th centuries: Martell (1715), Rémy Martin (1724), Hennessy (1765), Courvoisier (1835). The Cognac AOC was established in 1936.

Cognac is France's most prestigious and historically significant brandy — a double-distilled wine spirit produced exclusively in the delimited Cognac region of the Charente and Charente-Maritime departments, aged in Limousin or Tronçais oak barrels, and blended by the Maître de Chai (cellar master) to achieve consistency and house style. The principal grape variety is Ugni Blanc (known as Trebbiano in Italy) — a high-acid, low-sugar grape that produces a base wine ideal for distillation. The quality hierarchy is strictly defined: VS (Very Special, minimum 2 years), VSOP (Very Superior Old Pale, minimum 4 years), XO (Extra Old, minimum 10 years from 2018), and the luxury tiers of Hors d'Âge ('beyond age'), Extra, and vintage expressions. The six crus (growing areas) from finest to more productive: Grande Champagne, Petite Champagne, Borderies, Fins Bois, Bons Bois, and Bois Ordinaires. Rémy Martin VSOP (Fine Champagne — a blend of Grande and Petite Champagne) and Hennessy XO are among the world's most recognised luxury spirits.

FOOD PAIRING: Cognac's versatility spans the entire dining experience from the Provenance 1000 recipes. VS (for cocktails): Sidecar, Cognac Sour, Cognac Old Fashioned. VSOP (sipping/mixing): Foie Gras Terrine, Smoked Salmon, Dark Chocolate Truffles. XO/Extra (sipping): After-dinner with Chocolate (70%+), Cheese (Comté aged 24 months, Époisses), Dried Fruit and Nuts. Rare Vintage: Contemplative sipping only.