Courvoisier

France
Founded in: 1809

All about Courvoisier

Courvoisier produces exquisite Cognac. Their entire range, everything from the VS down to the L'Essence is just sublime.

You start with a youthful and lively blend of Cognacs and end up with the precious and extravagant harmony of very rare eaux-de-vie from the last two centuries.

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All about Courvoisier distillery

Emmanuel Courvoisier and Louis Gallois originally established the Wine and Spirits company in Paris, but wanting to improve the quality of their Cognac, they moved the company to the heart of the Cognac region, to Jarnac.

Courvoisier…not many brand names are as synonymous with prestige and quality as Courvoisier’s. The name has seeped into our culture like few others.

It has appeared in Woody Allen and James Bond films, been rapped about by Busta Rhymes and Ice Cube, has been praised by Stevie Nicks and has appeared in hundreds of TV shows. That’s quite the pop-culture resume.

But they’ve earned their place in history. Founded in 1809 by Emmanuel Courvoisier, the company, now owned by Beam Suntory, has been making Cognac, and only Cognac for more than 200 years.

We know for sure that Napoleon III liked Courvoisier enough to designate it the “Official Supplier to the Imperial Court,” an association that Courvoisier still makes much out of with a Cognac that carries the Napoleon name.

Courvoisier even trademarks the association as “the Napoleon device and Le Cognac de Napoleon are registered trademarks of Courvoisier."

Courvoisier is the only Cognac House to control the entire process from grape to glass, and they don't manage a few vine growers.

Oh no, they work with more than 800 vine growers whilst ensuring the best possible grapes for their Cognac. Naturally, they don't skimp on the aging either.

Their barrels are handmade from 200-year-old oak trees, selected by the Master Blender. Courvoisier mainly sources their grapes from the Grande Champagne, Petite Champagne, Borderies, and Fins Bois crus.

The grapes are harvested at their peak ripeness, pressed, and then left to ferment for seven days. They are one of the few Cognac houses to distill "on the lees," a technique which requires keeping the yeast residue.

If you're not impressed by now, though that seems highly unlikely, you should be by the fact that they only had six Master Blenders over the course of brand's 200-year history.

Distillery info