Hennessy Vs Cognac

Hennessy VS is a young cognac bottled at 40% ABV and made in the Cognac appellation of France. The VS grade is the entry point of the house's range and the youngest blend in it. Under cognac rules, a VS must contain eaux-de-vie aged at least two years in oak. Expect a bright, fruit-forward profile with some vanilla and light spice from the wood, and a firmer, more direct feel on the palate than an older VSOP or XO. The house traces this blend to 1865, when Maurice Hennessy introduced it under the name "Three Star", before the VS designation was used. The Fillioux family has served as master blenders for Hennessy for over 200 years, and Yann Fillioux is the current Master Blender. Poured neat, a VS shows its youth, so keep the glass and the portion modest. A tulip-shaped glass or a small snifter works well. Pour about an ounce and let it sit for a minute or two so the sharper alcohol edge fades. Serve it at cool room temperature, roughly 16 to 20°C. Warming the glass in your hands is optional, and with a young cognac it tends to push the spirit's heat forward rather than its fruit. A few drops of water, or one large ice cube, softens the finish for anyone who finds it brisk. The cocktail shaker is where a VS tends to do its best work. Its fruit and oak hold their shape against citrus and sugar, which makes it a natural base for a Sidecar: cognac, orange liqueur and fresh lemon juice, shaken hard with ice and strained into a chilled coupe, with or without a sugared rim. In a Brandy Alexander, with crème de cacao and cream, it supplies enough backbone to stay audible through the dairy and chocolate. For a Sazerac, many bartenders pair cognac with rye or use it alone with a sugar cube, Peychaud's bitters and an absinthe rinse. A VS suits that drink well because its youthful spice stands up to the anise. Chill cocktail glasses in advance, and shake the sour-style drinks for about 12 to 15 seconds. On the table, a VS pairs easily with simple, salty or sweet foods. Try it with roasted nuts, aged hard cheeses such as Comté or Gouda, dried apricots, or dark chocolate with a modest cocoa percentage. It also works long, as a highball with ginger ale or tonic over plenty of ice and a strip of orange or lemon peel.