VSOP

Single Family Estate
100 % Grande Champagne - Premier Cru de cognac

Produced exclusively from the wine-making estate at the heart of Cognac’s Premier Cru, this VSOP benefits from the age-old traditional expertise of the Frapin family. Harvested, distilled over lees and aged on the domaine, it writes a new chapter of its history with a new decanter bringing elegance, refinement and roundness…

vsop couleur nez cognac Frapin

COLOUR & BOUQUET

Its orange colour bears witness to its time ageing in Limousin oak barrels.

The bouquet is complex, fruity with orange and floral with dried flowers. Discreet notes of vanilla are revealed. This Frapin VSOP offers a wonderful aromatic intensity.

PALATE

Frapin VSOP is very harmonious. It is balanced with persistent flavours, including fruity orange notes. The finish is spicy with notes of cinnamon or pepper.

“The quintessential expression of the Frapin style. A cognac that can combine with anything at any time, as an aperitif, during a meal or after dinner.”
Patrice Piveteau, Cellar Master

Cognac Frapin video cocktail

Awards

  • 2018 International Spirits Challenge – UK
    Gold Medal
  • 2017 The Ultimate Spirits Challenge – USA
    97/100
  • 2017 The Cognac Masters – UK
    Gold medal
  • 2016 World Cognac Awards – UK
    Best VSOP
  • 2016 IWSC – FR
    Silver Outstanding
  • 2016 ISW – DE
    Gold medal
  • 2016 Gilbert&Gaillard – FR
    91/100
Cognac Frapin video cocktail

Feather in the cap

Ingredients

Cognac Frapin VSOP / 4 cl
Fig cream / 1 cl
Apricot cream / 1 cl
Grand Marnier / 0,5 cl
Manzanilla Sherry / 2 cl
1 dash Angostura Bitters

Preparation

In a mixing glass filled with ice, add 4 cl of Cognac Frapin VSOP, 0.5 cl of Grand Marnier, 1cl of fig cream, 1 cl of apricot cream, 2 cl of Manzanilla Sherry and 2 dashes of Angostura Bitters then stir together.
Throw the ice from the cocktail glass and pour inside the preparation of the mixing glass. Garnish with a lemon Twist.

GASTRONOMY

With the following meals we place the carafe of VSOP cognac in the freezer. The cold produces an alchemy in which the cognac thickens, its aromas are confined and the sweetness is sealed in. Once on the table, the carafe and the cognac warm up and the subtle aromas are gradually revealed, moment by moment.

Some examples :
– Fried liver with spicy bigarade, duck juice Nepal pepper
– Compression of duck foie gras with potatoes and artichoke, duck breast fillet
– Salmon tartare, herb salad
– Smoked sea bass, herring caviar cream
– Tomatoes Gazpacho with spiny lobsters, flavoured oil

VSOP gastronomie cognac Frapin

Héritage de la maison

Other cognacs of the range