Cognac Decoded: Learn What It Is & How to Properly Drink It

Cognac isn’t just a drink for suave Casanovas in velvet tuxedos in old movies (but if those are the vibes you’re trying to give off, even better). It’s a drink with an air of sophistication that can be intimidating to those who don’t know what it is or how to drink it, but we’re here to demystify Cognac for good.

Ready your tulip glasses and keep reading to learn more about how Cognac is made, how to sip it and which bottles you should try first.

Cognac isn’t just a drink for suave Casanovas in velvet tuxedos in old movies (but if those are the vibes you’re trying to give off, even better). It’s a drink with an air of sophistication that can be intimidating to those who don’t know what it is or how to drink it, but we’re here to demystify Cognac for good.

Ready your tulip glasses and keep reading to learn more about how Cognac is made, how to sip it and which bottles you should try first.

Cognac is a type of brandy, which is a spirit that’s made by distilling wine. The distillation process concentrates the wine’s flavors and alcohol content, creating a rich, strong spirit. Cognac is a bit like if wine and whiskey had a baby, so both wine and whiskey drinkers are likely to enjoy it. Wine drinkers, give it a try when you want something a bit stronger and more complex; whiskey drinkers, give it a try when you want something fruitier and more floral than spicy and gourmand.

Brandy is to Cognac as sparkling wine is to Champagne; just as Champagne must be made in the Champagne region in France, Cognac must be made in the Cognac region of France. Therefore, all Cognac is brandy, but not all brandy is Cognac.

98% of Cognac is made from a grape called Ugni Blanc, sometimes referred to as Saint-Emilion. This grape is known for its high acidity, low sugar content and neutral flavor profile, which are desired qualities for the Cognac distillation process. High acidity helps preserve the wine during distillation and low sugar results in a more balanced and smooth spirit.

There are two other types of grapes that are commonly used: Folle Blanche, which is known for its aromatic floral and fruity notes that add complexity and depth to Cognac, and Colombard, which brings a bit more fruitiness and spice to the mix. While these aren’t the only additional grapes used, they are the most common.

The Cognac-making process begins with harvesting and fermenting the grapes to create a low-alcohol wine. The wine is then distilled twice in traditional copper pot stills. The result of the second distillation is called ‘eau de vie,' or water of life. The eau de vie is then aged in oak barrels for a minimum of two years.¹ Finally, it’s blended with other eaux de vie to reach a consistent flavor and aroma profile, bottled and shipped to a shelf near you.

Cognac is mainly classified based on aging time. The big three you’ll see in stores are VS, VSOP and XO.

VS stands for “Very Special” and means the Cognac has been aged for at least two years. These Cognacs tend to be lighter and fruiter compared to older classifications.²

VSOP stands for “Very Superior Old Pale,” which indicates a Cognac aged for at least 4 years, and tends to be more complex with nuanced flavor profiles – you may get some fruitiness, floral, spice and oak in these.

XO stands for “Extra Old” and means the Cognac has been aged for at least 10 years. This allows for the Cognac to reach its pinnacle complexity and refinement, creating a spirit that's rich, complex and full-bodied with flavors ranging from dried fruit to tobacco and leather.

If you only know these three acronyms, you’re in good shape, but here’s a glossary of other terms you may come across as you stroll down the Cognac aisle:

• XXO: This term stands for “extra extra old” and is a relatively new category, coined in 2018. The minimum length of aging to qualify is 14 years, making it the oldest official rating a cognac can hold.³

• Cuvée: What makes this stand out from the others, is it is not determined by age. It refers to a specific batch or blend used in a limited-run.

• Napoleon: This classification is similar to XO, typically indicating that the youngest eau de vie in the blend is at least six years old.

• Extra: Cognac labeled as “Extra” is aged longer than XO, often for a minimum of 15 to 25 years. This classification represents a higher quality and greater complexity, often offering rich, nuanced flavors.

• Hors d'Âge: Meaning "beyond age," Hors d'Âge is used to describe Cognacs that are aged significantly longer than the minimum required for XO, often for 30 years or more. This term is used to denote exceptionally high-quality Cognac with deep complexity and refined character.

There’s not one right way to taste Cognac, but we'll walk through one of the best ways to analyze all of Cognac’s delicious aromas and flavors.

Before tasting, make sure your Cognac is at room temperature; avoid chilling, as it can mute the flavors. For glassware, go for something tulip shaped. This glass shape directs the aromas straight to your nose, but a snifter or brandy glass will work just fine if you don’t have one. The traditional way to sip Cognac is neat, which means it’s served at room temperature without any ice or mixers. You can also add a splash of room temperature water to the glass after your first sip to open up some of those flavors and aromas, similar to how you would taste whiskey.

First, take a second to observe the color. Is it light or dark? Is it caramel-colored or dark amber? Darker hues will generally indicate a Cognac that has been aged for longer.

Now it’s time to smell, or nose, the spirit. Give it your first nose, holding the glass about a half inch away from your nose. With this, you’ll get the initial aromas you get from any Cognac – a little bit of alcohol and some caramel notes. Then, give it a small swirl and a second nose. This time, you should pick up on the finer details.

Finally, take a small sip and coat the inside of your mouth with the spirit to get all the flavors, really paying attention to the mouthfeel. Swallow the sip and exhale through your nose.

If you’d rather enjoy your Cognac in a cocktail, try it in a Sidecar or a Sazerac. There are no rules about when and where to enjoy Cognac, but it’s often enjoyed after dinner as a digestif to aid in digestion.