vs, vsop and xo

[corno]

So guys.

What about them spirits?

I've just recently started my exploration into the world of Cognac, which, like ie. Champagne and Armagnac, is only produced in a small region in the eastern art of France.

So far my knowledge of the Cognac "world" is fairly small, and the only brand/version I've tried so far, which hasn't been served to me and of which I've either forgot what it was and how it tasted, is Remy Martin's V.S.O.P. (a Fine Champagne Cognac - consisting of 60% Grande Champagne and 40% Petit Champagne) which I bought my first bottle of just a couple of weeks ago.

Though I'm searching the net for what information I can find, destilling techniques and labels alone doesn't tell me that much, so I thought that an exchange of likes/dislikes (both in labels/brands and accessories/glasses) would be nice.

I'll also update this thread with more information as I "plunge" deeper and deeper into this world.

So what's your favorite, if any?

Discussions of other spirits like whiskies, brandy, absinth ect. are naturally welcome, but please start a new thread for each one so as not to clutter this one.

Cheers.

[Krummhorn]

VSOP - aged 4 years ... XO ages for 6 years ... that's a healthy investment in time to find out if the batch is any good at the end. I find the distilling and aging process quite fascinating.

Just reading that there are some Danish vintners coming into the active seen in the past few years. Are there wine grape fields anywhere in Denmark? I would tend to believe that the harsh winters (historically) would make for a later season for growing/harvesting.

Kh

[corno]

It certainly requires some patience and a good knowhow - not unlike practising music.

Actuall it is:

VS (Very Special): min. 2½ years
VSOP (Very Superior Old Pale): min 4½ years
XO (eXtremely Old): min 6½ years

These are the minimum ages, but in general almost all (good) cognac within each category is a lot older. After 40 (som say 60) years, though, no further (taste) development will occur.

Today I've doubled the number of bottles in my possesion... now I have two...
The new addition is Hennessy's "Fine de Cognac" - http://www.hennessy-cognac.com/range...p?ID_PRODUCT=4 - I'm looking forward to taste it a little later tonight.

Denmark hasn't really got the perfect climate for wine production - though in the last decade or so the wine grape fields in Denmark have expanded (from almost nothing I think) and so far as I know, there are some Danish Wine "pesants" - I haven't tried any Danish wine yet though, so I can't say how good it is.

[Krummhorn]

... After 40 (som say 60) years, though, no further (taste) development will occur.
I haven't tried any Danish wine yet though, so I can't say how good it is.

Does cognac ever reach a point when it just turns to ... well ... becomes unconsumable? Or does it just reach a certain level and as long as the bottle remains sealed, the nectar never loses its good taste?

[corno]

Does cognac ever reach a point when it just turns to ... well ... becomes unconsumable? Or does it just reach a certain level and as long as the bottle remains sealed, the nectar never loses its good taste?

Well, I'm far from an expert, just now beginning my endeavours in this world of Cognac. So far as I know, the ageing process stops after the cognac has left the wooden barrels - so after it's been bottled the ageing process stops.
Whether the cognac after this has a maximum "time of life" I'm not sure. Eventhough the alcohol levels is greater than that of a normal wine it still is a "wine spirit" and wines have a tendency to go bad after too much exposure to the "real world" after you open them, so I wouldn't assume that cognac is some sort of "eternity spirit".

[Art Rock]

Wine spirits do not behave like wine. Any spirit with 40-45% alcohol will not deteriorate.

[corno]

Great, no problems then.

[SecondBass]

I have two bottles of Brandy, one is a 1963 Armagnac and the other is Remy Martin XO Champagne. I say two bottles but one is not whole, the Remy was opened last year, I don't expect any deterioration.

BTW:

XO = Extra Old
VS = Very Special
VSOP = Very Special Old Pale

My father's joke on this was that the Very Special Old Pail was the bucket that they distilled it in. It's almost funny if it's spoken... almost.

[Krummhorn]

A few questions come to mind:

1. Once cognac is 'corked' (bottled) and its contents no longer "age", the taste then also doesn't change over the years?
2. Does a 1963 vintage taste that different from, say, a 1985 vintage from the same distiller?
3. What causes an older vintage to increase in value ... and does one eventually open a 1963 bottle and enjoy its contents, or is it kept sealed in perpetuity?

Trying to learn more about this ... just for curiostiy sakes more than anything