odet Crème de la Crème is Godet’s modern take on a classic cream liqueur—but with a clear twist. Instead of dairy cream, it builds its silky texture on oat drink, which is then blended with cognac from Maison Godet. The result is a liqueur that feels rich and dessert-like on the palate, yet cleaner and lighter in expression than many traditional cream liqueurs. It’s also designed for a modern audience: vegan, gluten-free, and completely dairy-free, without sacrificing that indulgent creamy feel.
Behind the bottle is Maison Godet, the family-owned Cognac house rooted in La Rochelle on France’s Atlantic coast. Godet is known for combining heritage craftsmanship with a more innovative edge, and Crème de la Crème is a perfect example—where the depth and structure of cognac meet a smooth, plant-based “creaminess” that makes the liqueur both approachable and elegant.
The nose is instantly inviting and distinctly gourmand. It leans into bakery and spice—think cinnamon biscuit/cake (speculoos-like) notes, warm sweet spice, and a soft, rounded grain character from the oats. In the background, a subtle cognac core adds a more grown-up depth and a lightly vinous elegance, giving the aromas more nuance than a straightforward dessert liqueur.
On the palate it’s silky and rounded, with a creamy texture that coats the mouth. The spiced cookie character returns clearly, alongside a warm, lightly toasted oat note and a gentle cognac warmth that brings structure and balance. Sweetness is present—as it should be in the style—but the experience is held together by spice and a firm “backbone” from the cognac, so it never feels flat or simply sugary. The finish is soft and lingering, with cinnamon spice, baked notes and a warm, elegant aftertaste.
Serving temperature makes a real difference. Well chilled, it becomes fresher and more dessert-creamy, with the spiced cookie notes coming through even more clearly. Over ice, it turns even rounder, while the cold helps keep sweetness in check. It’s ideal as a small after-dinner treat—when you want something that feels like dessert in liquid form—but it’s also highly useful behind the bar. Swap it in for classic cream liqueur in dessert cocktails for a more spiced, cognac-led profile and a plant-based texture that still feels luxurious.
In the kitchen it’s a natural with dessert: drizzle over vanilla ice cream, pair with chocolate, caramelised desserts, or baked goods with nuts and cinnamon. It shines especially with dark chocolate and roasted flavours, where the spiced sweetness and cognac depth have room to expand.
In short: a plant-based cognac liqueur with a creamy texture, a clear spiced-cookie/cinnamon profile and gentle cognac warmth, at 15% ABV—perfect chilled, on the rocks, or in dessert cocktails.
