Among the four major Cognac brands, Hennessy is renowned for its astonishing reserves of brandy, many of which have aged for over a century, with the oldest vintages dating back to the 19th century. The art of blending these diverse base spirits into distinctive Cognacs is entrusted entirely to the local Fillioux family of master blenders. To this day, the two families have collaborated for eight generations. Hennessy also played a pivotal role in establishing the Cognac classification system. The VS, VSOP, and XO standards they pioneered and refined are not only adopted across the entire Cognac industry but have also been incorporated into the official classification regulations.
(1) VS: 1865
In 1865, Maurice Hennessy, great-grandson of founder Richard Hennessy, decided to establish a classification system exclusively for cognac. At the time, he used different numbers of stars to denote varying qualities of cognac, elevating Hennessy cognac to three stars—later known as VS (Very Special). This classification was subsequently adopted by the entire cognac industry and remains in use today.
(2) VSOP: 1817
In fact, the VSOP classification predates VS. As early as 1817, the VSOP designation was used to evaluate cognac quality. King George IV of England, a cognac connoisseur, requested Hennessy to create a "Very Superior Old Pale" (abbreviated as VSOP) for him. This cognac subsequently became the industry benchmark.
(3) XO: 1870
In 1870, Maurice Hennessy created the XO (Extra Old) cognac. Reportedly crafted for his family and close friends, XO remained the highest legally recognized classification in the cognac world for a long time (until the introduction of XXO in 2018). Hennessy XO is meticulously blended by generations of master blenders from over a hundred eaux-de-vie sourced from the four major grape-growing regions of the Cognac district, thereby establishing the standard for XO cognac.
Hennessy Cognac is not an impromptu creation; its production process is long and complex. Crafting a premium cognac involves six crucial stages: harvesting, distillation, maturation, selection, blending, and bottling. First comes the finest grape raw material. Ugni Blanc, a late-ripening variety with high acidity and low alcohol content, is the ideal base for crafting a balanced Cognac. The Ugni Blanc grapes from Hennessy's vineyards yield a delicate fruitiness, which is refined through Hennessy's double distillation process to distill the precious "eau-de-vie."
Exceptional eaux-de-vie are born from the interplay of time and craftsmanship—requiring not only aging but also the maturation that time affords. Within Hennessy's cellars, these eaux-de-vie spend extended periods aging alongside oak barrels, developing their distinctive flavors and hues. Today, Hennessy's cellars house thousands of distinct eaux-de-vie. Across 65 cellars, over 350,000 barrels are meticulously selected by generations of master blenders, left to mature, and tasted annually. Thus, each Hennessy eau-de-vie possesses unique characteristics. The oldest, aged over 200 years, embodies not only the dedication of generations of custodians but also the sedimentation of over two centuries of history. Resting in the cellars, they unlock infinite possibilities.
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