Pierre Vallet Napoleon

Pierre Vallet Napoleon is a cognac, and the Napoleon designation places it in the older tier of the range, above VS and VSOP and in the same neighbourhood as XO. Under the rules governing cognac, the youngest eau-de-vie in a Napoleon blend has spent at least six years in oak. The label doesn't give a precise age, cru or ABV, so treat what follows as what the category leads you to expect. Cognac is bottled at 40% ABV or higher, and Napoleon blends usually lean toward dried apricot, orange peel, baking spice and toasted oak, with a rounder, more integrated texture than a VSOP. Neat is the most direct way to taste it. Use a tulip-shaped glass or a small snifter and pour about 30 to 45 ml, enough to leave room for the aromas to collect. Cellar or cool room temperature, roughly 16 to 20°C, suits it. Cold mutes the oak and fruit, and a hand-warmed glass pushes the alcohol forward. If the nose seems tight, give it a few minutes in the glass. A few drops of room-temperature water can also open up the spice and dried-fruit notes. Ice is better left out. In cocktails, a Napoleon is a good choice for drinks where the cognac is the main ingredient and a few dashes or a small measure of sugar won't hide it. It works well in a Sazerac (a rinse of absinthe or anise liqueur, a sugar cube, Peychaud's bitters, then the cognac), where its oak and spice stand up to the anise. In a Brandy Alexander, shaken with crème de cacao and cream and finished with grated nutmeg, it adds more depth than a younger bottle would. A Sidecar, with lemon juice and orange liqueur, is also a fine use, though at this age you may want to keep the sweet and sour balance on the dry side so the cognac still shows. At the table, a Napoleon goes well with dark chocolate, roasted nuts, aged hard cheeses such as Comté or a mature Gouda, and baked fruit desserts like tarte tatin. It also works as a slow after-dinner pour alongside coffee.