Daniel Bouju Empereur X.O. French Cognac 70 cl 40%

Cognac name: Daniel Bouju Empereur XO
Age : NA
Grape: 100% Ugni Blanc
Type: XO - Grande Champagne
Alc. strength: 40 %
70 cl.

Nuances of nutmeg, cloves, ginger, vanilla and plums, beautifully united and harmoniously lingering in the beautiful long aftertaste.

Are you looking for cognac in the classifications Cognac VS, Cognac VSOP and Cognac XO?
Whisky.dk has everything in cognac that can be enjoyed on the chesterfield sofa with the right cognac glasses from Riedel.

Tasting notes

Nuances of nutmeg, cloves, ginger, vanilla and plums, beautifully united and harmoniously lingering in the beautiful long finish.
Aged in new French Limousin barrels.


Daniel Bouju et is a small family business founded in 1805 and located in Saint-Preuil.
The house makes cognac in Grande Champagne, the absolute "Heart" of the Cognac region, and has 25 hectares of vineyards.

Visiting Daniel Bouju is like stopping time - all production takes place in the small farmhouse's attached barn and - one is tempted to say - tool shed.

Daniel Bouju is a strong proof that small is good - mass production and industrial production are banned. Here, it's the details that count: The cognac is distilled in a 16.5 hl. still and barrel-aged in brand new small Limousin casks, whereby it takes on character through years of natural development in cask and not through artificial additions such as caramel or sugar.

Daniel Bouju's general characteristic is a dark, refined and characterful taste, which in the VSOP quality is round and full-bodied with developed tannins and a long aftertaste with fruity, spicy nuances. The difference between the different cognacs lies in the aging, which is between 5 and 80 years years old, depending on the individual product type. In addition, Daniel Bouju also produces the region's well-known specialty, Pineau des Charentes.

The original opskrift of Daniel Boujus cognac was made in 1804, and it is still the basis for production today. No hocus pocus. But of course, a little secret in the production. If you want a strong, dark and heavy cognac, the raw material must be sour grapes harvested early, and as mentioned earlier: No added caramel, only the true color from the barrel aging. And Bouju's cognacs are not even expensive - quite the opposite!

The self-confidence that used to characterize the Cognac district has turned to despair in the last decade. The image of the cigar-smoking big wholesaler sitting in his comfy armchair swinging his bowl of cognac has turned against the district as consumers have become more socially conscious and the promising Asian market has been hit by economic depression. Nothing is so bad that it's not good for something. In fact, it's often in times of economic pressure that the biggest changes and initiatives happen: Over the past few years old years, the cognac style has been improved and refined, so that today the area produces better cognac than ever before.

The cognac district is divided into 6 areas: Bois Ordinaires and Bons Bois are in the absolute outer zone. Closer to the main town are Fine Bois and Borderies, and around the town of Ségonzac we find the last two areas, Petite Champagne and Grande Champagne.

In total, the district covers 1,132,500 ha, of which 80,000 are mainly planted with Ugni Blanc. Each of the aforementioned areas provides its own characteristics, but Petite Champagne and Grande Champagne are where to look if you want to know why cognac is the world's best brandy. It doesn't matter what base wine you use when distilling cognac. The wine is reduced during the process and only the right base wines can bring out and enhance the best basic characteristics. A bit like a chef reducing his sauce to bring out a greater intensity and concentration. The liquid is distilled twice. The first distillation, "brouillis", has an alcohol percentage between 27 and 30%, but it is distilled a second time to increase the alcohol percentage. The first distillate, also called 'la tête' (the head), and the last 'la queue' (the tail) are collected separately. The middle part is called "le coeur" (the heart) and it is this part, with an alcohol percentage between 69 and 72%, that is subsequently aged.

2 1/2-3 years old is usually the standard cognac of the Cognac houses, often with 3 stars on the label, while VSOP is a soft and more friendly cognac with a minimum of 4 1/2 years of aging behind it. The designations XO, Napoléon, Très Vieux etc. guarantee that the cognac is at least 6 1/2 years old years old. Fine Champagne is a blend of cognac from the Grande and Petite areas, of which Petite must not exceed 50%.

It is the aging in the oak barrel that gives the cognac its soul and quality - and prices are often based on how long the cognac has been in the barrel.