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).
The iris flower flavour, coming from our selection of the best cognacs, is amplified through maturation in our humid warehouses situated next to the Charente River and under the warm Cognac sun.
When a cask is toasted, it gives off an aroma of fresh bread as the flames caramelise the natural sugars in the oak. This gives younger cognacs obvious notes of vanilla and caramel, but gradually, over decades, these intense flavours soften to give us a delicate creme brulee flavour.
Through the natural interaction of long maturation in our fine-grained oak casks, the cognacs give delicate sweet notes of candied orange.
NEAT: The rich and exotic aromas in Courvoisier XO have taken decades to perfect, so it’s worth taking your time over such a remarkable cognac.
Conventional wisdom says that cognac should be warmed, but we recommend simply serving at room temperature before serving. Don’t swirl for the first nosing; otherwise the cognac releases alcoholic aromas that overpower its more delicate scents. Thereafter, however, you might like to swirl between subsequent nosings to help release further aromas. But do it very gently for only a few moments.
FOOD PAIRINGS: The full potential of Courvoisier XO can be realised by complementing it with the right food. Ideal after dinner, its depth and harmony come into their own when accompanied with rich desserts, like crème brûlée and café gourmand.