St. Rémy XO is a 100% French brandy crafted by the Maison Cointreau family, first launched in 1990 as their premium expression. Drawing on over a century of expertise in eau-de-vie blending, it was positioned above the house’s VS (Very Special) and VSOP (Very Superior Old Pale) bottlings, meant for brandy lovers seeking more depth without the price tag of Cognac XO.

The blend begins with carefully sourced French wines distilled into eaux-de-vie from six of France’s storied wine regions: Burgundy, Champagne, Rhône Valley, Languedoc-Roussillon, Loire Valley, Bordeaux and Beaujolais. Each region contributes unique fruit and structural notes—Burgundy adds plush orchard fruits, Champagne lends floral lift, and Rhône imparts spicy warmth. Master blenders select only those eaux-de-vie with proven ageing potential for the XO bottling.

Distillation follows the traditional Charentais method, with double pot stills concentrating the wine into a clear spirit of roughly 60–70% ABV. After distillation, the new-make is cut with spring water and proofed down to 40% ABV. At this point, the liquid moves into small French oak casks (typically 350-liter barrels) that had previously aged fine Cognacs or wines, imparting toasted oak, vanilla and gentle tannins.

Ageing “longer” than VSOP is the hallmark of XO. While a VSOP may rest four to six years, St. Rémy XO matures for a noticeably extended period (estimates range from 6 up to 10 years). The smaller barrel size accelerates wood-spirit exchange, deepening the amber hue into a rich golden aura and concentrating complex aromas.

On the nose, St. Rémy XO opens with delicate vanilla pod and honeyed oak, layered with hints of ripe apricot, fig, dates and candied ginger. Subtle floral notes mingle with fresh-baked gingerbread and nutmeg, suggesting a balance of sweet fruit, spice and gentle heat.

The palate is rounded and supple. Initial sweetness of candied apricot and dried fruits gives way to praline, toasted nuts and aromatic wood spices. Mid-palate notes of crème brûlée, banana bread and soft leather lead into a finish that lingers on warm cinnamon, gentle tobacco leaf and a whisper of roasted coffee bean.

St. Rémy XO has earned consistent acclaim on the competition circuit: Gold at the Denver International Spirits Challenge, Gold at the San Francisco World Spirits Competition, Gold at The Spirits Business’ Brandy Masters and Gold at The Drinks Business & The Spirits Business Autumn Tasting, among others.

Thanks to its versatility, XO can be savoured neat in a tulip glass to concentrate the bouquet; over a single large ice cube to mellow and chill; stirred into stirred‐cocktail classics like the Sidecar and Vieux Carré; or even blended with espresso for an indulgent “XO Cold Brew” (45 ml XO, 120 ml cold-brew coffee, 30 ml vanilla syrup).

Food pairings that complement XO’s rich, spicy-sweet profile include smoked salmon canapés, charcuterie with grilled bacon, cheeses such as Mimolette and smoked goat, blue cheese’s tang, dark chocolate fondants or banana bread with walnuts. Its natural affinity for autumnal desserts makes it a sublime digestif after hearty meals.

In the broader context, while XO in Cognac territory legally mandates a minimum of six years’ ageing, St. Rémy (though not entitled to the “Cognac” appellation) follows identical techniques and aging rules. It reminds us that great brandy need not bear the most famous name to showcase finesse, depth and the soulful character of oak-aged eaux-de-vie.

If you’re exploring beyond St. Rémy XO, consider comparing it with VSOP versions to track the influence of extra ageing, or sample single-region eaux-de-vie bottlings to appreciate how Burgundy, Bordeaux or Rhône each shape the final profile. And for a deeper dive, explore the history of French brandy production in Cognac’s Charente region, where centuries-old coopers and distillers have perfected their art.