The House of Courvoisier was founded at Jarnac in 1828, in the heart of the Cognac area, by the charismatic Félix Courvoisier, his idea being to celebrate the joys of daily life.

The history of the House

At the end of his life, Félix Courvoisier passed the business on to his two nephews, the Curlier brothers. It was the impetus of Jules and Félix Curlier, from 1866 and then the Simon family, English owners from 1909 that the reputation of the House of Courvoisier expanded beyond national frontiers. It made its entrance as Official Supplier to the Imperial Court of Napoléon III then to the tables of the royal courts of England, Denmark and Sweden. It was tasted during the inauguration of the Eiffel Tower and the Moulin Rouge in Paris; the “cognac of Napoléon” was equally famous during the Belle Époque as a symbol of French excellence. To this day, Courvoisier is the only cognac house to have received, in 1983 and 2021, the gold medal of Prestige de la France.

The Renard cellar, the ageing cellar of the Courvoisier trading house in Jarnac, with barrels and casks of cognac brandy.

Today, the cognac house with the most prizes in the world*, has redefined standards for cognac and while rendering homage to its exceptional history, celebrates the future through its “joie de vivre” style, a French characteristic …par excellence!

*based on the 20 most important spirits competitions since 2019.

The philosophy of the House

The House of Courvoisier is committed to know-how and craftsmanship. Each drop of cognac is the result of teamwork: from the vine growers to the distillers, each member of the community of artisans based in the region of Jarnac plays an essential role in the production of prize-winning cognacs.

The style of our cognacs

Courvoisier cognacs offer a page of history and refinement at each tasting, being skilfully distilled, aged and assembled in a floral, fruity style, the signature of the House.
Courvoisier can thus offer a range of cognacs that are deliciously balanced and vibrant thanks to a rich palette of crus, a sense of precision during distillation and a knowledgeable selection of oaks for the aging of the eaux-de-vie.

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