When you talk about the great houses of Cognac, Courvoisier has a special place – equal parts history, craftsmanship, and a touch of legend. Let’s dive into how it all started, how it’s made, and what makes each expression stand out on your backbar.
A Bit of History
Courvoisier was founded in 1828 by Félix Courvoisier and his associate Jules Gallois in the town of Jarnac, right on the Charente river. But the story stretches back earlier: Félix’s family had been wine and spirits traders since the late 18th century, supplying fine brandies to Parisian merchants and even the Imperial Court.
That’s how Courvoisier earned its nickname — “The Cognac of Napoleon.” According to legend, Napoleon Bonaparte took barrels of Courvoisier with him into exile on Saint Helena in 1815. Whether fully true or part of brand lore, it cemented the house’s reputation as a cognac fit for emperors.
By the mid-19th century, Courvoisier was already recognized worldwide, exporting to England and beyond. In 1869, Napoleon III officially granted Courvoisier the title of “Official Supplier to the Imperial Court,” a seal of prestige that’s still proudly displayed today.
Grapes and Crus
What sets Courvoisier apart is its philosophy of blending eaux-de-vie from multiple crus. Instead of relying on just one terroir, the house carefully combines four:
- Grande Champagne – floral, elegant, perfect for long aging.
- Petite Champagne – more structure and backbone.
- Borderies – rarest cru, adds violet notes, nuttiness, and silky texture.
- Fins Bois – fruit-forward, soft, gives immediate charm.
The balance of these crus defines each expression, giving Courvoisier its trademark style: layered, perfumed, and approachable, without being heavy.
The Production
Courvoisier works closely with hundreds of small winegrowers across the crus, most of whom grow Ugni Blanc, the signature grape of Cognac for its acidity and resilience.
Distillation happens on the lees (with the yeast sediment still in the wine), which contributes creamy, floral, and fruity notes to the final spirit. After distillation, the eaux-de-vie are aged in Limousin and Tronçais oak casks, with some barrels lightly toasted to draw out vanilla and spice.
The cellar masters then blend across crus and vintages, sometimes combining over 100 different eaux-de-vie to create balance and consistency.
The Lineup
Here’s how Courvoisier builds character into each bottle:
- VS (Very Special)
- Blend: Mostly Fins Bois and Bon Bois for fresh fruit + some Petite Champagne for structure.
- Profile: Crisp, fruity, light vanilla. Great for cocktails.
- VSOP (Very Superior Old Pale)
- Blend: Balanced mix of Fins Bois, Petite Champagne, and a touch of Borderies.
- Profile: Peach, toasted almond, light spice. Perfect neat or in a Sidecar.
- XO (Extra Old)
- Blend: Grande Champagne (depth) + Borderies (floral elegance) + Petite Champagne.
- Profile: Dried fruits, crème brûlée, iris, and a long, silky finish.
- Napoleon
- Blend: Heavy on Borderies and Petite Champagne.
- Profile: Elegant violets, rich toffee, and lingering spice.
- L’Essence de Courvoisier (luxury release)
- Blend: Rare eaux-de-vie from Grande Champagne and Borderies, some over 100 years old.
- Profile: Complex layers of candied orange, cigar box, truffle, and leather.
Why It Matters
Courvoisier is more than just a big name on the shelf. Its style reflects a blending philosophy that balances freshness with depth, fruit with florals, accessibility with complexity. That’s why it works both as a cocktail base and as a sipping cognac.
Whether you’re pouring a VS into a Highball, shaking a VSOP Sidecar, or serving XO, you’re telling a story that runs from Napoleon’s exile all the way to today’s bars.
Stay boozy, stay nerds
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