Cognac is a luxurious French brandy with a rich and layered flavor profile. It is slightly fruity, with notes of dried fruits, complemented by subtle spice notes like cinnamon and nutmeg. Aging in oak barrels imparts gentle hints of vanilla, oak, and caramel, creating a smooth and balanced finish.
It’s commonly used in cooking, baking, and cocktails, adding depth and complexity to recipes. If you’re out of cognac, several substitutes can replicate its flavor and function, including both alcoholic and non-alcoholic options.
What Is Cognac?
Cognac is a type of brandy made in a legally defined region around the town of Cognac, about 60 miles north of Bordeaux, France. It is distilled in old-fashioned pots from a sour-tasting white wine traditionally made from the Folle Blanche grape, although other varieties are now used.
Cognac is aged in French oak barrels, often for decades, to develop its complex flavors of vanilla, caramel, and oak. Their quality is determined by the length of aging. The classifications are as follows:
- VS (Very Special): Aged for at least 2 years in oak barrels.
- VSOP (Very Superior Old Pale): Aged for at least 4 years.
- XO (Extra Old): Aged for at least 10 years (previously 6 years before the 2018 regulations).
- Napoleon: An alternative term for XO but with a minimum aging of 6 years.
- XXO (Extra Extra Old): A newer designation requiring a minimum aging of 14 years.
- Hors d’Âge (“Beyond Age”): Used for exceptional cognacs aged far beyond the standard XO requirement, typically considered the finest available.
Cognac labeled as Fine Champagne must be made with at least 51% grapes from the Grande Champagne region, with the remainder sourced from the Petite Champagne region. This designation ensures exceptional quality.
In cooking, three-star cognac (equivalent to VS) is often used for its balance of affordability and flavor. It is ideal for sauces, flambé dishes, and desserts, where its richness elevates the recipe without overwhelming it. While in cocktails, you can typically find longer-aged cognac being used.
5 Substitutes for Cognac
1. Brandy (e.g., St-Rémy)
Brandy is the closest match to cognac since cognac itself is a specific type of brandy but made in the Cognac region of France. Both share a similar flavor profile, with notes of caramel, vanilla, and oak, though cognac often has more refined and complex characteristics.
For an affordable and widely available option, St-Rémy is an excellent choice. This high-quality brandy provides a smooth, balanced flavor that works well in cooking, baking, or cocktails. You can use brandy as a 1:1 substitute for cognac in any recipe, making it the most straightforward and reliable replacement.
Brandy works perfectly as a 1:1 substitute in any recipe, whether you’re making a sauce, dessert, or cocktail.
Recipes: Perfect for deglazing pans, flambéing, and creating rich sauces or desserts. It also works wonderfully in classic cocktails like a Brandy Alexander or as a substitute in a Sidecar.
2. Armagnac
Armagnac is another French brandy, much like cognac, but produced in the Armagnac region of France. It has a slightly earthier and more spiced flavor compared to cognac, with a more robust and rustic character due to its unique single-distillation process. This makes Armagnac an excellent substitute for cognac in recipes that can benefit from its bolder profile.
Armagnac works as a 1:1 substitute in both cooking and cocktails. Its depth of flavor is particularly suited to rich sauces, marinades, and sophisticated beverages.
Recipes: Ideal for meat sauces, deglazing pans, or adding complexity to cocktails like a reimagined Sidecar or French 75.
3. Bourbon
Bourbon offers a sweeter and bolder substitute for cognac. Its caramel and vanilla notes make it a great option for desserts, marinades, or cocktails. Bourbon brings a unique twist to recipes, and its robust flavor complements sweet and savory dishes alike.
Recipes: Perfect for barbecue sauces, glazes, baked goods like bourbon pecan pie, or as a bourbon twist in cocktails.
4. Sherry or Port (For Cooking)
Sherry or port are fortified wines that work well as non-brandy substitutes for cognac in cooking. Sherry brings a nutty, slightly sweet flavor, while port adds more rich, fruity notes. These options are best for savory dishes, meat sauces, or desserts.
Recipes: Ideal for reductions, glazes, and desserts like fruit tarts or puddings.
5. Unripe Grape Juice (Non-Alcoholic)
For a non-alcoholic alternative, unripe grape juice (often sold as verjus blanc) is an good choice. It offers the slight acidity and fruity notes of cognac, making it suitable for deglazing pans or adding depth to savory dishes. Verjus blanc brings a delicate balance of tartness and sweetness, replicating some of cognac’s complexity in cooking.
Recipes: Best for sauces, stews, and deglazing meat dishes.
Tips for Using Substitutes
- Closest Match: Brandy, especially high-quality options like St-Rémy, is the most direct replacement for cognac in most cooking and cocktail recipes.
- Non-Alcoholic Option: Unripe grape juice or verjus blanc is great for recipes requiring the acidity and fruity undertones of cognac without the alcohol.
- Flavor Adjustments: Use bourbon or Armagnac for a bolder flavor, and sherry or port for a sweeter, more complex profile in cooking.