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).
This rich and soft aroma comes from the natural contact between our cognac and its French oak cask. Over time this softens from a distinct oaky aroma to become more complex and delicate.
Unsurprisingly, this aroma is clearly traced from the perfectly humid conditions of our earth-floored warehouses where our eaux-de-vie ages.
Our insistence on double distilling using the lees, the yeast residue, imparts even greater depth, complexity and sublime notes to our Courvoisier Napoleon Fine Champagne cognac that best resemble the sharply sweet aroma of dried apricot.
This is the original Napoleon Cognac, by which all others are judged. Created in 1910, to celebrate our unique relationship with France’s first Emperor, Courvoisier Napoleon Fine Champagne is a timeless blend of Grande and Petite Champagne cognacs that have been matured for up to 20 years, giving the cognac seductive signature notes of sandalwood, dried apricots and mushroom.
|NEAT: With such a harmonious symphony of aromas, Courvoisier Napoleon Fine Champagne deserves to be savoured neat, its complex finish allowing it to linger lovingly in the mouth.
Conventional wisdom says that cognac should be enjoyed in a Snifter glass but the best way to savour its rich aromas is to use a tulip cognac glass, because its shape ensures the deep and rich aromas dominate, rather than being overpowered by the alcohol. Try nosing a small serve in both a balloon and tulip glass – you will quickly notice the difference.
|FOOD PAIRINGS: The aromas and flavours of Courvoisier Napoleon Fine Champagne can be perfectly paired with a strong hard cheese, like parmesan, or slightly sweeter cheeses, like Beaufort or Gruyere.