Bisquit & Dubouché VSOP: a blend of four Charente crus
Founded in 1819 by Alexandre Bisquit, Bisquit & Dubouché has built its identity on a blending philosophy that emphasizes the diversity of Charente’s terroirs. This VSOP is the most characteristic expression of that philosophy: crafted from four distinct crus, it embodies a blending philosophy in which each cru contributes its own unique dimension to the whole. The cuvée has regularly won awards at major international spirits competitions, confirming the consistency of its profile.
Awards
This VSOP has consistently won awards at major international spirits competitions from 2013 to 2021.
- Cognac VSOP of the Year — Ultimate Spirits Challenge, 2021
- Double Gold — San Francisco World Spirits Competition, 2021
- Gold — New York International Spirits Competition, 2021
- Gold — International Wine and Spirits Competition, 2018
- Silver — International Spirits Challenge, 2017
Tasting the Bisquit & Dubouché VSOP: Aromatic Profile, Pairings, and Serving Suggestions
The Tasting
This cognac’s color features warm, slightly coppery amber tones, characteristic of well-managed barrel aging. On the initial nose, aromas of yellow fruits emerge distinctly, with dried apricot and ripe peach leading the way, accompanied by rose petals and honeysuckle. After a few minutes of aeration, the bouquet deepens with notes of sweet spices—cinnamon and cloves—as well as hints of honey and fresh citrus. On the palate, it opens with a supple and creamy attack, with a roundness supported by the diversity of the blended wines. The mid-palate develops nuances of mango, melt-in-your-mouth pear, and vanilla, with a velvety texture. The finish, of moderate length, allows the sweet spices and floral notes to linger.
- Ageing: VSOP — Very Superior Old Pale, aged for at least 4 years in oak barrels
- Cru regions: blended from Grande Champagne, Petite Champagne, Fins Bois, and Bons Bois
- Distillation: extended double distillation in Charentais copper stills
- Aging: at least 4 years in French oak barrels
- Alcohol content: 40% ABV
Food and Wine Pairings
This VSOP is best enjoyed neat, as a digestif, or over an ice cube to bring out its fruity freshness. It pairs naturally with pan-seared foie gras seasoned with mild spices or a square of 65% dark chocolate. For a simpler pairing, a slice of Comté cheese aged 24 months or a platter of high-quality dry-cured ham is enough to highlight the blend’s roundness. Cocktail enthusiasts will also find it to be an excellent aromatic base.
Aging Potential
This cognac is best served in a tulip-shaped glass, which concentrates the aromas toward the nose while limiting the ethanol saturation typical of balloon glasses. Pour 3 to 4 cl, aiming for the widest part of the glass, and gently warm it in the palm of your hand for a few minutes to gradually release the floral and spicy aromas—never over a flame. Once you have the glass in hand, bring it to your nose in stages to first capture the volatile notes, then the deeper nuances. As for storage, cognac no longer evolves once bottled: an unopened bottle can be stored indefinitely in a cool, dry place away from light, in an upright position. Once opened, it retains its qualities for several months if carefully recorked.
Bisquit & Dubouché: Charente terroir and cellar production since 1819
The Vintage in the Vineyard
The blend for Bisquit & Dubouché VSOP draws from four of the six designated crus of the Charente region. Grande Champagne, whose Cretaceous limestone soils impart remarkable finesse and a propensity for slow aging to the eaux-de-vie, provides the wine’s length. Petite Champagne, on nearby terroirs that are slightly less pure in limestone, contributes to the structure. Les Fins Bois, with its clay-limestone soils known as “groies,” introduces a fruity roundness and more immediate drinkability. Les Bons Bois rounds out the blend with a distinct character. The dominant grape variety is Ugni Blanc, which is naturally acidic and low in alcohol—ideal qualities for Charente-style distillation—in a temperate oceanic climate conducive to consistent ripening.
Work in the Cellar
The base wine—a dry white with high acidity, made from the Charente harvest—undergoes a prolonged double distillation in a Charente-style copper still, using the “repasse” method and an open flame. The first distillation produces the “brouillis”; the “bonne chauffe” extracts the “cœur de chauffe” at approximately 70% ABV, following a precise separation of the “têtes,” “cœur,” and “queues.” The eaux-de-vie thus obtained are then aged for at least four years in French oak barrels, where a gradual exchange takes place between the alcohol and the wood, giving rise to the characteristic vanilla and spicy notes. Each year, the “angels’ share”—natural evaporation of 2 to 3%—helps concentrate the aromas. The final blend combines the eaux-de-vie from the four crus, gradually reduced to 40% ABV, to create the consistent signature of Maison Bisquit & Dubouché.
