Bache Gabrielsen XO Premium Cognac
- Distillery
- Bache Gabrielsen
- Region
- Country
- United Kingdom
- Type
- ABV
- 40%
- Price
- £102
- Tasting notes
- Cooked Fruit, Toasted, Nutty, Honey, Vanilla
- Description
- Bache Gabrielsen's XO Cognac draws from eaux-de-vie sourced across Cognac's three primary regions—Fin Bois, Petite Champagne, and Grand Champagne—resulting in a spirit marked by jasmine, banana, plum, toasted hazelnut, and mocha aromatics. The palate mirrors the nose with generous sweetness and warming spice that linger without harshness. A rounded, fruit-forward expression suited to those preferring older Cognacs with immediate approachability.
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Different style alternatives to Bache Gabrielsen XO Premium Cognac
Same price range with a contrasting flavour profile:
- Bache Gabrielsen XO Premium Cognac vs Islay #4 11 Year Old (That Boutique-y Whisky Company) — That Boutique-y Whisky Company, £66.95, 5.0★ · Smokey, Medicinal, Dried Fruit, Leathery
- Bache Gabrielsen XO Premium Cognac vs Bunnahabhain 14 Year Old 2003 - Pedro Ximénez Cask Finish — Bunnahabhain, £82.95, 5.0★ · Sherried, Dried Fruit, Chocolate, Smokey
- Bache Gabrielsen XO Premium Cognac vs MacNair's Lum Reek 21 Year Old (Old Bottling) — MacNair's, £125, 5.0★ · Smokey, Sherried, Dried Fruit, Oily
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ABV
40%
Age
NAS
Style
✦ Neatly Summary
Bache Gabrielsen XO Premium Cognac is a from Bache Gabrielsen (United Kingdom), bottled at 40% ABV. Expect fruity, sweet and oaky character — cooked fruit, toasted, nutty, honey. An approachable dram, ideal for newcomers and casual sippers. A premium pour worth the price.
Bache Gabrielsen's XO Cognac draws from eaux-de-vie sourced across Cognac's three primary regions—Fin Bois, Petite Champagne, and Grand Champagne—resulting in a spirit marked by jasmine, banana, plum, toasted hazelnut, and mocha aromatics. The palate mirrors the nose with generous sweetness and warming spice that linger without harshness. A rounded, fruit-forward expression suited to those preferring older Cognacs with immediate approachability.
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