Godet Cognac – X.O Organic Gastronome This is an XO cognac created with a clear purpose: to be a dry, gastronomic cognac that works as well at the table as it does after dinner. Rather than relying on obvious sweetness or heavy oak, the style is more “culinary” — built around a clean fruit line, aromatics that lean into floral and vinous nuances, and a finish where nuttiness and spice linger without turning sticky.
The producer – Maison Godet (La Rochelle) Godet is one of the classic names in the cognac world, but with an unusual geography and identity: the house is deeply rooted in La Rochelle on the Atlantic coast, where it links its style to the maritime climate and the idea of “oceanic” ageing. The story revolves around a long family tradition in which craftsmanship and export heritage have gone hand in hand for generations, with a clear emphasis on elegance, freshness and aromatic clarity rather than sheer weight. The house philosophy is to craft cognac that feels clean and crystal-clear, and it stresses an ambition to work without unnecessary additives and without building the profile on sugar — which in practice results in a drier, more food-compatible expression.
Raw material & terroir – organic and Fin Bois X.O Organic Gastronome is based on organically certified grapes and is associated with Fin Bois — an area that often produces cognacs with generous fruit, floral lift and an earlier “openness” in the aromatics, making it especially suited to a gastronomic style. The organic footprint is not only about farming; it also shows in the sensory profile: the fruit tends to feel clearer, more stripped-back and less “masked”, aligning well with the idea of an XO meant to meet food.
Maturation & “ultra-dry” profile As an XO, it delivers the deeper, integrated maturity you expect — but here the expression is pushed in a drier, more structured direction. The idea is to be an adult flavour tool: a cognac that can cut through richness, pick up on roasted notes and play with umami, rather than simply resting as sweet warmth after a meal. The result is an XO with pronounced texture, yet a firmer, more food-friendly backbone.
Nose – floral, vinous and elegant The aromatics are more floral and precise than many associate with XO. There are clear floral tones (think orange blossom, iris and violet) that provide a lightly perfumed lift without feeling superficial. Beneath the florals sits a more mature core with fruit leaning darker and a discreet nuttiness that hints at depth and ageing.
Palate – walnut, dark cherry and dry gastronomy On the palate it is mature and cohesive: first a soft, warm fruitiness, then a distinct nut note where walnut becomes a signature. Next comes a darker fruit profile that can lean toward dark cherry, before settling into an elegant, relatively dry and controlled finish. This combination — floral lift, nutty grip and darker fruit — is exactly what makes it especially useful with food and not only as an after-dinner cognac.
Serving & use
As a digestif: Serve around 18–20°C in a tulip-shaped glass and give it a few minutes to open up the floral top notes.
With food: Try it with dishes where spirits often fall into the background: mushrooms, toasted nuts, browned butter, creamy elements, or dishes with clear caramelisation. The drier profile makes it feel more “on the plate” than many classically round, sweeter XO styles.
With dessert/cheese: Excellent with nut-based desserts, dark chocolate with a clear cocoa edge, or aged cheeses where the cognac’s nuttiness and maturity can mirror the cheese’s umami.
