Fine à l’eau

Fine à l’eau, translating to “brandy with water” in French, is a classic way to enjoy cognac or other fine spirits, particularly popular in the early 20th century. It involves diluting a measure of cognac—often a VS or VSOP from houses like Réviseur or Courvoisier—with a splash of still or sparkling water, softening its intensity while preserving its aromatic profile. Served in a tumbler or highball glass, this method highlights subtle fruit and floral notes, making it a refreshing alternative to sipping neat. Once a staple in French cafés, it’s less common today but remains a nod to cognac’s versatile heritage, appealing to those who prefer a lighter, more approachable taste.