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Founded in 1819 by Alexandre Bisquit and strengthened by the alliance with Adrien Dubouché, Maison Bisquit & Dubouché is distinguished by a slow and unique distillation process, offering Cognacs of incomparable roundness and aromatic richness.
Bisquit & Dubouché, one of Cognac's most emblematic houses, traces its origins back to 1819, when Alexandre Bisquit, driven by a pioneering spirit, founded his own distillery in Jarnac, in the heart of the Cognac region.
Joined in 1846 by Adrien Dubouché, an aesthete with a passion for art, their partnership combined craftsmanship and innovation. Together, they perfected a slow distillation process that allows better Extraction of aromas, giving the House's Cognacs a characteristic roundness and depth.
The eaux-de-vie come from the six AOC Cognac crus, carefully selected for their quality. Aging takes place exclusively in oak barrels from the Limousin and Tronçais forests, bringing complexity and finesse to the blends.
Each Cognac is then crafted under the supervision of cellar master Patrick Leger, guarantor of the harmony and consistency of the Bisquit & Dubouché style.
A symbol of the House, the griffin embodies the strength and protection of the Sec manufacturing decrees, and adorns each bottle as a sign of heritage and excellence. Since the renovation of Château in 2012, the Maison continues its tradition of excellence by housing a... See more ...
Bisquit & Dubouché VSOP is a refined Cognac, made from four emblematic crus: Grande Champagne, Petite Champagne, Fins Bois and Bons Bois.
Aged for at least 4 years in French oak barrels, it reveals a warm amber color and a complex nose with notes of ripe fruit (apricot Sec, honey), sweet spices (cinnamon, cloves) and rose petals.
The smooth palate offers a subtle balance of floral honeysuckle aromas, fresh citrus, juicy mango and melting pear, with lingering length and velvety texture.
Ideal to enjoy neat, this VSOP also reveals itself in sophisticated cocktails. It goes beautifully with foie gras pan-fried with sweet spices, salmon tartar with mango, or a dessert with eXOtic fruits.
Enjoy at room temperature, letting the Cognac develop slowly on the palate.
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