Cognac, Armagnac, and Calvados—premium after-dinner choices
Knowing their history, production, and service styles will help you confidently guide guests and elevate their dining experience.
Key Goals for Servers:
Understand the story behind each spirit. Know the differences between them. Confidently describe flavors, aging, and categories. Provide pairing suggestions with food or desserts. Practice proper service standards for presentation.
Cognac What It Is
A type of brandy made from white grapes, produced in the Cognac region of France. Double distilled in copper pot stills.
Aged in French oak barrels. Regions (Crus) Grande Champagne – elegant, floral, long aging potential.
Petite Champagne – still refined, slightly less intense.
Borderies – nutty, violet aromas. Fins Bois, Bons Bois, Bois
Ordinaires – fruitier, rounder, less complex. Aging Categories
VS (Very Special) – minimum 2 years in oak, youthful and fruity.
VSOP (Very Superior Old Pale) – minimum 4 years, richer, balanced.
XO (Extra Old) – minimum 10 years, deep, complex, long finish. Flavor Profile Elegant, smooth, often with floral, fruit, vanilla, spice, and oak notes.
Guest Talking Points
“Cognac is the most famous French brandy—smooth, elegant, and refined.” “Great as a digestif, or in classic cocktails like a Sidecar.”
Armagnac What It Is Brandy from Gascony (southwest France). Distilled once (not twice), often in column stills → more rustic, bold, aromatic. Made with several grape varieties (Ugni Blanc, Folle Blanche, Colombard, Baco). Key Difference from Cognac Cognac = smooth, refined, international prestige. Armagnac = rustic, bold, deeply flavorful, often seen as the “connoisseur’s brandy.”
Aging Categories VS / 3 Stars – minimum 1 year in oak.
VSOP – minimum 4 years.
XO – minimum 10 years. Hors d’Âge – minimum 10 years, often much older vintages.
Flavor Profile Earthy, spicy, powerful, dried fruit, toffee, and prune notes. Often richer and less polished than Cognac, but in a beautiful, soulful way.
Guest Talking Points “If Cognac is the polished Parisian, Armagnac is the soulful Gascon farmer.” “It’s more rustic and character-driven than Cognac—guests who like bold flavors often love it.”
Calvados What It Is An apple (and sometimes pear) brandy from Normandy, France. Distilled from cider, aged in oak barrels.
Appellations Calvados AOC – broadest, any apples/pears from Normandy. Calvados Pays d’Auge – double-distilled, rich and fruity, high-quality. Calvados Domfrontais – pear-heavy (up to 30–50%), delicate and floral. Aging Categories Fine / VS – minimum 2 years. Vieux / Réserve (VSOP) – minimum 4 years. XO, Hors d’Âge, Très Vieux – minimum 6 years, often longer.
Flavor Profile Fresh, fruity, crisp, with notes of apple, pear, caramel, and baking spices.
Guest Talking Points “Calvados is the spirit of Normandy—apple brandy with a balance of freshness and warmth.” “A wonderful alternative to Cognac after dinner, and fantastic in cocktails.”