Coñac

It is distilled from wine made mainly from white grapes, then aged in oak barrels. The name refers to the French region where it is made; not every grape brandy is Coñac.

You can sip it neat in a small glass, or serve it over ice if you prefer it cooler. It also works in classic drinks such as a Sidecar, mixed with lemon juice and orange liqueur.

Keep it tightly closed, upright and away from direct sunlight and heat. Unlike wine, it does not need to be refrigerated, and a well-sealed bottle keeps its character for months.

Yes: add a small splash to a pan sauce for steak or mushrooms, or use it to flavour a fruit dessert. If you flambé it, turn off the extractor fan and keep your face and hands away from the flame.

Try it with dark chocolate, dried fruit or a hard, savoury cheese. In cooking, it pairs well with cream-based sauces, mushrooms and dishes with apples or pears.

Yes. Coñac is a type of brandy, so another grape brandy is usually the closest substitute in a drink or recipe; the flavour may be less oak-led or more fruity.

Both are French grape brandies aged in oak, but Coñac is generally distilled twice in pot stills, while Armagnac is commonly distilled once in a continuous still. That often gives Armagnac a more robust, rustic character.