V.S.O.P (700 ml)

Founded in 1715 by Jean Martell, the house made one deliberate break from every rival: distilling exclusively from clear, lees-free wines — a practice unique among the major Cognac houses — so that the spirit's character is built almost entirely in wood rather than carried from the base distillate.

That choice demands the right oak, and Martell answers with fine-grained cecillus (Tronçais-style) French oak, lightly toasted for a minimum 17–20 minutes, releasing vanilla and caramel without masking fruit.

The terroir anchor is the Borderies cru — the smallest of Cognac's six crus — where Martell's own 160 ha sit on silica-clay soils under a mild Atlantic oceanic climate. Martell purchases 50–60% of the entire Borderies cru's output, a dominance rare in the industry; those soils are the direct source of the house's hallmark violet and candied-fruit aromatic profile.

The VSOP draws on eaux-de-vie aged 4–8 years across Borderies, Grande Champagne, Petite Champagne, and Fins Bois, blended and rested in vat for 1–4 months before bottling at 40% ABV. Double distillation in copper alambic Charentais stills at the Gallienne Distillery — the largest première chauffe stills in Cognac at ~130 hl — with tails cut made deliberately early for a clean, neutral heart.

Once peak maturity is reached, selected eaux-de-vie are transferred to glass demijohns to arrest further aging, preserving the aromatic peak rather than chasing additional wood.