Best Cognac 2026: Buying Guide and Tasting Tips
Cognac or Armagnac, VS, VSOP, or XO: the essential guideposts for choosing and tasting the right way.
The essentials, in short
In short
Cognac vs Armagnac: cognac is distilled twice (Charentais still), Armagnac most often just once (continuous Armagnac still).
Grades: VS (minimum 2 years), VSOP (minimum 4 years), XO (minimum 10 years) — the aging duration of the youngest eau-de-vie in the blend.
Glass: a tulip-shaped glass similar to a whisky glass, never a large balloon glass that disperses the aromas too much.
Cognac remains one of the most exported French spirits in the world, but also one of the most misunderstood: between the grades, the houses, and the differences with Armagnac, a few simple guidelines are enough to buy and taste it knowledgeably.
Cognac vs Armagnac
Both eaux-de-vie come from distilled white wine, but their methods differ. Cognac, produced in the Charente region, is obtained through double distillation in a Charentais still, which yields a spirit that's generally rounder and lighter. Armagnac, produced in the Gers, most often uses a continuous still that distills only once, preserving more character and aromatic rusticity.
Understanding the grades: VS, VSOP, XO
These designations indicate the minimum aging duration, in oak barrels, of the youngest eau-de-vie in the blend:
- VS (Very Special): minimum 2 years — a lively profile, often used in cocktails.
- VSOP (Very Superior Old Pale): minimum 4 years — the good compromise between accessibility and complexity.
- XO (Extra Old): minimum 10 years — a rounder, oakier, more complex profile, meant for neat tasting.
The great cognac houses
Four houses have historically dominated the global cognac market: Hennessy, Rémy Martin, Martell, and Courvoisier, sometimes nicknamed the "Big Four." Each cultivates a distinct style, from fruitier blends to oakier ones, but all follow the same production framework strictly governed by the Cognac appellation.
How to properly taste a cognac
Unlike whisky, which is often served with ice, cognac is traditionally tasted neat, at room temperature (around 18-20°C / 64-68°F). Gently warming the glass in the palm of the hand releases the aromas, without overheating it, which would volatilize the alcohol and mask the finer nuances.
The right glass for cognac
Contrary to popular belief, the large traditional balloon glass isn't ideal: its wide surface quickly disperses the aromas. Experts today recommend a tulip-shaped glass, similar to a quality whisky glass, which concentrates the aromas better toward the opening while still leaving room to swirl the spirit.
A simple shape with a thick base, ideal for concentrating the aromas of a cognac just as well as a whisky.
Transferring your cognac to a decanter shows off its amber color, ideal for a tasting among friends.
To explore the full range, our whisky glasses and whisky decanters collections work perfectly for tasting cognac.
