Godet VSOP is a classic VSOP in a modern, elegant style—where the cask influence has settled in nicely while the fruit remains clear and lively. It’s designed to be smooth and immediately appealing, yet with enough structure and spice to feel genuinely serious in the glass.
Behind the bottle is Maison Godet, a family-owned Cognac house with a strong identity tied to La Rochelle on France’s Atlantic coast. The house’s story and self-image are distinctly maritime: it often highlights how the coastal climate and sea-adjacent cellars shape maturation—not by making the cognac “salty,” but by encouraging a softer, more rounded evolution where oak integrates seamlessly and the aromatics stay bright and precise.
Stylistically, VSOP Original is a blend of eaux-de-vie from multiple Cognac areas, often described as combining the elegance of the Champagne crus with the rounder fruit character of Fins Bois. Ageing is typically stated as 4–9 years, delivering vanilla, toasted notes and gentle tannic grip—without moving into XO heaviness. The bottling strength is usually 40% ABV.
Nose
The nose is gently floral and lightly vinous, with a clear sense of well-integrated oak. Expect hazelnut, light caramel and honey, alongside stone fruit (think peach and softly candied fruit) and a fresh flick of citrus peel for lift. With a little air, more “bakery” notes appear: toasted bread/brioche, vanilla and mild baking spices.
Palate
On the palate it’s round and supple with a balanced, fruit-led core that never turns sticky. You’ll find honey cake, toasted nuts and vanilla, followed by peachy fruit and a brighter touch of citrus zest. The finish is long and smooth, with gentle oak, soft baking spices and a lingering nutty warmth.
How to serve it (and why it matters)
Neat: 18–20°C in a tulip-shaped glass. Let it rest 3–5 minutes to open up the floral and stone-fruit notes.
With a small ice cube: softens tannins and lifts sweeter fruit—great as an “after work” cognac.
In cocktails: excellent in a Sidecar or a Cognac Old Fashioned when you want oak-spice and nuttiness without overpowering the drink.
Food pairings
Nuts, caramel and browned butter (desserts or small plates) – mirrors the nutty and brioche-like tones.
Aged hard cheeses (Comté/Gruyère) – the cognac’s soft tannins and nuttiness echo the cheese’s umami.
Dark chocolate (not overly sweet) – picks up roasted/cocoa-like notes without clashing.
