Perfect harmony and balance of aromas Aroma is everything for cognac. The character of each individual note is shaped by its terroir, grape, cask and years of maturation. This is why Courvoisier takes great care to nurture every possible aroma at every possible stage of the cognac-making process. In recognition of this quality Courvoisier is consistently awarded in numerous spirits competition (IWSC and San Francisco spirits competition).SANDALWOOD This rich and soft aroma comes from the natural contact between our cognac and its French oak cask. Over time this softens from a distinct oaky aroma to become more complex and delicate. MUSHROOM Unsurprisingly, this aroma is clearly traced from the perfectly humid conditions of our earth-floored warehouses where our eaux-de-vie ages. DRIED APRICOT Our insistence on double distilling using the lees, the yeast residue, imparts even greater depth, complexity and sublime notes to our Courvoisier Napoleon Fine Champagne cognac that best resemble the sharply sweet aroma of dried apricot.
Cognac is a living, breathing product. Over the years, the eaux-de-vie is in permanent contact with the oak casks, a natural interaction that gives our cognac its rich colour and complex bouquet. To be legally called cognac, eaux-de-vie must be aged for at least two and half years. Every additional years adds richness and smoother flavours, so even our youngest cognac, Courvoisier VS, uses eaux-de-vie that has been aged for up to eight years.
After being pressed, our Ugni Blanc grape juice naturally ferments for seven days, the fruit sugars transforming it into a sumptuous wine ready for distillation. The clear wine is fruity, dry, slighltly acidic and about 9% by volume. We insist on Micro distilling, where our wine growers ferment their wine in small batches before we select only the very best to go forward for distillation.
FOOD PAIRINGS: The aromas and flavours of Courvoisier Napoleon Fine Champagne can be perfectly paired with a strong hard cheese, like parmesan, or slightly sweeter cheeses, like Beaufort or Gruyere.