Naud Vs Cognac

Naud VS is a cognac in the VS (Very Special) tier, the youngest official grade. Under the appellation rules, a VS must spend at least two years in oak, and most bottlings in this class are younger and fresher than VSOP or XO. Expect a lighter, fruit-forward profile: pear, apple and apricot, a little vanilla and baking spice from the oak, and a brisk, slightly peppery finish rather than the dried-fruit and leather depth of older grades. These are typical traits of the category, not a measured profile of this bottle, so treat them as a guide to what to look for. That youthful structure makes VS better suited to mixing than to long contemplative sipping, though it works neat if you like a livelier style. Pour a small measure into a tulip glass or a compact snifter, which concentrates the aroma without trapping too much alcohol vapor, and give it a few minutes in the glass. Serve it at cool room temperature, around 16 to 20°C. Warming the glass in your hands is unnecessary with a young cognac, and chilling it mutes the fruit. A splash of still water or a single large ice cube opens it up if the spirit feels sharp. In cocktails, a VS is the traditional choice, since its fruit and spice carry through citrus, sugar and dairy. A Sidecar is the classic fit: roughly 50 ml cognac, 20 ml orange liqueur and 20 ml fresh lemon juice, shaken hard and strained into a chilled coupe, with a sugar rim if you like. For a Brandy Alexander, shake equal parts cognac, dark crème de cacao and cream, then strain and finish with grated nutmeg. The cognac's vanilla and baking-spice notes hold up against the chocolate and cream. In a Sazerac, cognac can be used alone or split with rye. Rinse a chilled glass with absinthe, stir the cognac with a sugar cube and Peychaud's bitters over ice, strain, and express a lemon peel over the top. It is also a sound base for a simple highball with ginger beer or tonic and a lemon wedge, served over plenty of ice. For food, a VS suits dishes that echo its fruit and nut character, such as roasted pears, almond pastries, aged hard cheeses or dark chocolate.