Remy Martin Vsop Cognac

Rémy Martin VSOP is a 40% ABV cognac from France's Cognac region. The reference copy says its grapes come from the Grande Champagne and Petite Champagne crus. VSOP is a grade, meaning the youngest eau-de-vie in the blend has spent at least four years in oak. That puts it above VS in depth and below XO in age. Styles like this usually show dried apricot, orange peel, vanilla and light toasted oak, with a rounded, gently spiced finish. Expect that from the category rather than a measured profile for this bottle. Grande and Petite Champagne are the two crus most associated with floral, finely structured eaux-de-vie that reward oak ageing. That is why cognacs built on them often read as polished rather than rustic. For sipping, use a tulip-shaped glass or a small snifter and pour about 30 to 45 ml. Serve it at cool room temperature, roughly 18 to 21°C. Colder serving mutes the aroma, and warming the glass in your hands will open it up. Add a few drops of water or a single large ice cube if you want to soften the alcohol and bring out the fruit. In cocktails, VSOP is a sensible middle ground. It has enough oak and spice to hold up against citrus and sugar, and it isn't priced or aged like a bottle you'd save for sipping. A Sidecar is the classic match: roughly 50 ml cognac, 20 ml orange liqueur and 20 ml lemon juice, shaken hard and served up. The cognac's orange and vanilla tones suit the sharp citrus. In a Brandy Alexander, with equal parts cognac, crème de cacao and cream, the spice and oak keep the drink from turning flat and sweet. In a Sazerac, cognac was the original base spirit before rye took over. Pair it with a dash or two of Peychaud's bitters and an absinthe rinse for a softer, fruitier version than the rye one. At the table, VSOP goes well with dark chocolate, roasted almonds, aged hard cheeses such as Comté, and baked apples or pears.