François Voyer cognacs are selected by the finest restaurants (Alain Ducasse, Lucas Carton, Laurent...)

The XO François Voyer.
Lightly spicy and sweet, both strong and delicate.
Reddish brown, tints of mahogany.
Origin: 100 % Grande Champagne, Premier Cru de Cognac.
GOLD MEDAL at the International Wine & Spirit Competition London 2008, Mention « Best in Class ».
GOLD MEDAL at Concours Mondial of Brussel 2008.

This XO, made with expertise handed down from generation to generation, has an oaky character provided by Limousin oak barrels. The blend has been patiently aged for decades, and the youngest component has spent many years in barrel.

François Voyer cognacs are selected by the finest restaurants (Alain Ducasse, Lucas Carton, Laurent...).

A Rare Premier Cognac, present in many of the very best French restaurants … 'Highly recommended' by F Paul Pacult (famous spirit expert).

Gold Medal at Concours Général Agricole of Paris 2010 !

The cognac Grande Champagne Château Fontpinot XO is an elegant and delicate cognac with warm golden Autumn hues.

The cognac VIP XO blends age, fullness, bouquet and finesse in a very special decanter.

Created in 1888 by Edouard HINE to celebrate the victory of man over the phylloxera disease, which completely eradicated French vineyards.
An exceptional blend of over 50 selected rare cognacs, coming exclusively from the Grande Champagne district.

For each exceptional year, HINE sets aside casks specifically for vintages.
They are aged in 18th century cellars in Jarnac under two locks and keys - one belonging to HINE and the other kept by the Cognac authorities.

For each exceptional year, HINE sets aside casks specifically for vintages.
The Early Landed are aged in bonded cellars near Bristol (UK) under the guard of the local authority.

In 1983, Australia won the America's cup for the first time in its history, the US having won for the last 132 years.

Carte Blanche

Heady, floral notes of jasmine and honeysuckle. Spice and zest of orange reveal its Grande Champagne cognac terroir; a hint of rancio, dried apricot and hazelnut bear witness of long years of ageing.