Naud Vsop Cognac

Naud VSOP is a cognac, so it is a grape brandy distilled and aged in oak under the appellation's rules. The VSOP grade means the youngest eaude-vie in the blend has spent at least four years in oak. That puts it between VS, which is usually the cocktail workhorse, and XO, which is usually kept for sipping. The details supplied for this bottle don't include a tasting profile, so what follows describes what VSOP cognacs typically offer, not a measured profile of this bottle. Expect dried apricot and orchard fruit, vanilla and light toasted oak, perhaps some baking spice, and a smooth, rounded finish that is less sharp than a VS. Neat, a tulip-shaped glass or a small snifter works well. Pour about an ounce and a half, and let it sit a minute or two before the first sip so the alcohol edge settles and the fruit comes forward. Serve it at cool room temperature, roughly 18 to 20°C. Don't warm it in your palm for long, because too much heat pushes the spirit toward harshness. A few drops of room-temperature water can open it up, but ice tends to mute the aromas. Dark chocolate, roasted almonds, aged hard cheeses and baked apple desserts are natural pairings. VSOP is also a sensible choice for classic cognac cocktails, because it has enough oak and fruit to hold its place against citrus, sugar and bitters. In a Sidecar, shake it with orange liqueur and fresh lemon juice and strain it into a chilled coupe, with or without a sugared rim. In a Brandy Alexander, shake it with dark crème de cacao and cream, then grate nutmeg over the top. Cognac also works in a Sazerac as an alternative to rye, or alongside it. Stir it over ice in a glass rinsed with absinthe, add Peychaud's bitters and a sugar cube, and finish with a lemon peel. For these drinks, shake or stir with plenty of ice until the glass is properly cold, then serve in a chilled glass.