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…


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.


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


  • 2023 Cognac Master – UK
    Best VSOP 2023
  • 2023 ISW – DE
    Gold medal
  • 2022 The Cognac Masters – UK                                      Master
  • 2021 ISC
    Gold medal
  • 2020 The Cognac Master Asia
  • 2020 The Ultimate Spirits Challenge – USA
  • 2019 The Cognac Masters – UK
    Gold medal
  • 2019 ISW – DE
    Gold medal
  • 2018 International Spirits Challenge – UK
    Gold Medal
  • 2017 The Ultimate Spirits Challenge – USA
  • 2017 The Cognac Masters – UK
    Gold medal
  • 2016 World Cognac Awards – UK
    Best VSOP

Feather in the cap


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


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.


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

Héritage de la maison

Other cognacs of the range