VSOP HYDRA is a selection of eaux-de-vie aged for several years in oak casks. This light, aromatic cognac can be enjoyed neat, on the rocks or in cocktails.

Color: Intense golden colour with amber highlights.
Aging: Aged in oak barrels.
Flavours: Generous scent of cinnamon, dried fruit and woody notes.
Mouth: Harmonious combination of plum, oak and toast. The aftertaste brings out hints of spice and liquorice.
Finish: Balanced.
Food pairing: VSOP HYDRA goes perfectly with peking duck, pigeon, oysters and fromage frais. It can also be served with chocolate desserts or a tarte tatin.

Gold medal Paris International Trophy 2025.

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Aroma: Its fruity and candied nose opens with notes of dried fruits, slightly spicy then intensifies towards woody, almost milky touches, giving it a unique character.
Taste: The attack is supple and fresh, floral notes and orange zest combine with touches of milk chocolate, woody offering a round and delicious texture. The finish is spicy with notes of blackcurrant bud that extend towards a noble bitterness.
Ideal with: Enjoy it neat as an aperitif or as a cocktail in an Old Fashioned. Will go perfectly with Peking duck and Chinese noodles.
Winemaking: After the picking, the harvest is first vinified. Then, the wine obtained is distilled using the Charentaise method, that is to say a double distillation. This blend is made up of different eaux-de-vie made 100% from Ile d'Oléron, the youngest of which has aged for at least 6 years in oak barrels.
Colour: Topaz reflections are revealed from its old gold dress.

Country: France
Grape variety: Ugni blanc / Colombard
Alcohol: 40 %

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Aroma: Its warm and gourmet nose opens with caramelized and chocolate notes embellished with slightly spicy candied fruit, giving it a feminine style.
Taste: The attack is lively and fruity, notes of peaches and apricots are revealed associated with aromas of milk chocolate and sweet spices such as vanilla. The woody touches extend the finish and offer a harmonious whole.
Ideal with: To be enjoyed neat as an aperitif or in a cocktail in a Cognac Summit. Will go perfectly with a pan-fried foie gras, vanilla butternut tatin, Java pepper.
Winemaking: After the picking, the harvest is first vinified. Then, the wine obtained is distilled using the Charentaise method, that is to say a double distillation. This blend is made up of different eaux-de-vie made 100% from Ile d'Oléron, the youngest of which has aged for at least 6 years in oak barrels.
Colour: Its caramel color is nuanced by old gold reflections.

Country: France
Grape variety: Ugni blanc / Colombard
Alcohol: 40 %

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