VSOP Exclusif

70cl 40%

Very smooth with an excellent balance of oak and floral flavours that can be fully appreciated neat or mixed with ice and water, it’s also excellent with long drinks.

Patrice Pinet, Master Blender

Blend

Complex, deep and extremely versatile, Courvoisier VSOP Exclusif is considered one of the finest cognacs in the world. Combining spirits from four crus in the Cognac region, it has a memorable rich and sublime flavour that’s perfect for cocktails.

Tasting Notes

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).

GINGER COOKIES
The vines nurtured on a chalky and flinty soil produce round and smooth eaux de vie which, after distillation on the lees, develop complex aromas with rich spicy notes.

ROASTED COFFEE
When the coopers toast our oak casks, the charred surface not only helps the eaux-de-vie soak into the wood better, but also gives the spirit a sweet roasted flavour. This is further enhanced through our humid ageing conditions, creating a mellow, roasted coffee flavour.

DRIED PLUMS
Deep, fruity flavours are produced in the second stage of ageing as eaux-de-vie from the four crus start to fully mature with the lees retained from our meticulous distillation method.

Perfect Serves

NEAT: When drunk neat, Courvoisier VSOP Exclusif delivers sophisticated smoothness and intense richness beyond the expectations of any other VSOP. Savour it at room temperature and once poured, leave it for a minute or so to fully develop its Tasting notes. Our Master Blender calls this ‘La Minute Mystique’.

COCKTAILS: Courvoisier VSOP Exclusif is a firm favourite of leading mixologists around the world thanks to its award-winning blend. Dominated by spicy eaux-de-vie, it offers a rich aromatic complexity that offers a distinctive dimension to both classic and contemporary cocktails.

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Awards

Gold medal The Beverage Tasting Institute Competition 2010
How to Serve

Sidecar

The exact origin of the Sidecar is unclear, with some saying it was named after an American army captain in Paris during World War I who was driven to his favourite bistro in a sidecar, while first mention of the cocktail states it is named because it takes the “drinker for a ride”. Either way, it first appeared in Robert Vermiere’s Cocktails: How to Mix Them in 1922 and was one of the most popular cocktails in Paris and London in the first half of the twentieth century.

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Courvoisier

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