Cognac, a celebrated French brandy, is classified into several types based primarily on aging, blending, and grape origin, each offering a distinct experience for enthusiasts and casual sippers alike. The most common designations are VS (Very Special), VSOP (Very Superior Old Pale), and XO (Extra Old), determined by the minimum age of the youngest eau-de-vie in the blend. VS Cognac, aged for at least two years in oak barrels, tends to be youthful and vibrant, with bright fruit and floral notes, making it ideal for cocktails like a Sidecar. VSOP, with a minimum aging of four years, offers a smoother, more rounded profile, balancing fruitiness with hints of vanilla and spice—perfect for sipping neat or over ice. XO, aged at least ten years (since a 2019 regulation update), delivers a richer, more complex character, with deep notes of dried fruit, leather, and rancio, often savored as a luxurious digestif. These categories, set by the Bureau National Interprofessionnel du Cognac (BNIC), ensure consistency across brands while allowing houses like Hennessy or Rémy Martin to imprint their unique styles.
Beyond the standard age-based classifications, Cognac types also vary by cru—the six growing regions surrounding the town of Cognac—each imparting subtle terroir-driven differences. Grande Champagne, the premier cru, produces elegant, long-aging eaux-de-vie with floral and citrus undertones, often found in high-end XOs like Tesseron Lot No. 29. Petite Champagne, similar but slightly less refined, contributes to blends like Fine Champagne Cognac (a mix of the two), favored by Rémy Martin for its balance. Borderies, the smallest cru, yields nutty, violet-scented Cognacs, prized in blends by houses like Martell, while Fins Bois offers a fruit-forward, approachable style suited to VS expressions. Bons Bois and Bois Ordinaires, the outer crus, produce simpler, quicker-maturing spirits, typically used in entry-level Cognacs or cooking. Single-cru Cognacs, though less common, highlight these regional nuances, while vintage Cognacs—rare and unblended, like Prunier’s offerings—capture a specific harvest year, appealing to collectors with their concentrated, time-capsule flavors.
Specialty Cognacs add further diversity, catering to niche tastes and modern trends. Hors d’Age (“beyond age”) exceeds XO requirements, often blending eaux-de-vie aged 30 years or more, resulting in opulent profiles like those of Louis XIII, with prices reflecting their rarity. Napoleon Cognac, historically tied to a now-defunct BNIC category (minimum six years), remains a marketing term for some brands, sitting between VSOP and XO in richness. Younger innovations, like Rivente’s mixology-focused VSOP or infused Cognacs with flavors like honey or citrus, target a new generation of drinkers, though purists may scoff. Pineau des Charentes, while not a true Cognac, blends Cognac with grape must for a sweet, fortified twist enjoyed as an aperitif. Whether aged to perfection, tied to a cru’s terroir, or reimagined for cocktails, the types of Cognac showcase a spectrum of craftsmanship, ensuring there’s a glass for every palate and occasion.
