E&J VS Brandy

E&J VS is an American brandy, and the VS on the label marks the youngest, entry-level tier of the house range. It sits in the cognac-style category but is not a French cognac, so it doesn't carry that appellation's rules. That is a useful thing to know before you buy, because it points to how the bottle works best. Brandies at this level tend to be built for flexibility rather than long contemplation. Expect a smooth, fruit-forward profile of dried apricot, raisin and baked apple, with light vanilla and toasted oak, and a short, gently warming finish. Those are category expectations, not a measured profile for this bottle. Neat sipping is possible, but it isn't where a VS does its best work. If you try it that way, use a tulip glass or a small snifter and pour about an ounce and a half. Serve it at cool room temperature, roughly 60 to 65°F. Cupping the glass for a minute will bring out the fruit, while a colder pour mutes it. A few drops of water or one large ice cube can soften the alcohol bite if the spirit reads hot. Cocktails are the stronger case. In a Sidecar, shake two ounces of brandy with three-quarters of an ounce each of orange liqueur and fresh lemon juice. Strain it into a chilled coupe, with or without a sugar rim. The VS's straightforward fruit holds up against the citrus without getting lost. A Brandy Alexander (equal parts brandy, dark crème de cacao and cream, shaken hard and finished with grated nutmeg) is another good fit, because a younger spirit won't clash with the chocolate and dairy. For a Sazerac, brandy can replace some or all of the rye. Rinse the glass with absinthe, stir the brandy with a sugar cube and Peychaud's bitters over ice, strain, and express a lemon peel over the top. It also works in a brandy Old Fashioned, in hot toddies, or poured over vanilla ice cream. For those uses, pair it with sweet or spiced dishes such as apple tart, pecan pie, dark chocolate or aged cheddar.