This Cognac offers an initially oaky bouquet followed by an intense fragrance. On the palate it is very mellow, with floral and spice aromas giving way to woody herbs, raisins and other dried fruits and vanilla.

Like most Cognac houses, Delamain does not grow grapes but instead purchases eaux-de-vie from trusted grower/distillers who offer their finest spirits for evaluation after each harvest. The selected spirits for Delamain’s Vesper are aged separately in old, 350-liter oak barrels called roux rather than new oak, which would lend too much tannin. After 30 to 35 years of aging, the Cognac is blended, then allowed to age 2 years further to marry the flavors and textures of its components. Instead of using distilled water to bring the alcohol content down to consumption level, Delamain blends in extremely old Cognacs with lower alcohol content.

Food pairing

The highest-quality Cognac is usually enjoyed after dinner as a contemplative drink. It should be served at cool room temperature or slightly chilled and allowed to warm in the glass, slowly releasing waves of aroma. Pour about 1 inch of Cognac into a thin tulip-shaped glass. Pause to smell the aromas, then take small sips to appreciate the Cognac’s smooth texture, its expressive layers of flavor and its lengthy finish. Cognac connoisseurs enjoy its aromas long after the glass is empty.

Producer

Delamain & Co. holds the most distinguished range of brandy in Cognac. The portfolio begins with the Pale and Dry XO, matured for more than three times the required aging period for the category, and ends with the Le Voyage, an irreplaceable blend of extremely old stocks.