Cognac's quality tiers reflect minimum ageing requirements, though many producers age their spirits far longer. Very Special (VS) must be aged at least two years, offering vibrant, fresh grape notes with hints of vanilla. Very Superior Old Pale (VSOP) requires four years' minimum ageing, developing richer dried fruit and spice characteristics. Extra Old (XO) demands at least ten years' maturation, presenting complex layers of dried fruits, chocolate, and subtle oak influences. The finest examples, including rare Hors d'Age expressions, can contain spirits aged several decades, delivering exceptional depth and refinement.

Cognac's uniqueness stems from its strict production regulations and distinct growing region. Only specific grape varieties, primarily Ugni Blanc, from the designated Cognac area, can be used. Traditional double distillation in copper Charentais pot stills concentrates the spirit's flavours, whilst ageing in French oak from Limousin or Tronçais forests imparts characteristic vanilla and spice notes. The region's chalky soil and maritime climate create ideal conditions for producing the light, acidic wines perfect for distillation into this noble spirit.

Each style of Cognac deserves thoughtful serving to showcase its characteristics. VS works beautifully in cocktails like the Sidecar or Sazerac, whilst also making an excellent digestif when served neat. VSOP, like Hennessy, offers versatility - equally at home in sophisticated cocktails or served neat in a proper tulip glass to concentrate the aromas. XO and above are best appreciated neat at room temperature, allowing time to develop in the glass. Whilst traditionally served in balloon snifters, connoisseurs often prefer tulip-shaped glasses that better concentrate aromas without overwhelming the nose with alcohol. A splash of still water can help release subtle flavours in higher-proof expressions.