The history
of Moisans

For us, cognac is a family affair. We are proud to share our world, where the exceptional, beautiful, and unique come together to give rise to deep emotion, revelation, and discovery.


Our family history is rooted in the land and its vines, beginning with the acquisition of the Moisans estate. To make characterful cognacs faithful to our family tradition, we believe that the terroir is important, the vineyard is essential, and the care given to our wines is absolutely crucial

In the 1960s, the founder Roland Bru created the Distillerie des Moisans and bought his first vines. He followed in the footsteps of his father-in-law, Georges Guimard who was from a large family in Angoulême. Like Bru in his time, Guimard traveled the world after the First World War.


Our aging cellars are semi-underground or built into the side of a hill. Inside are more than 1,300 casks containing 350 liters of our precious eau-de-vie, as well as around fifty Limousin oak barrels of 350 to 520 hectoliters each.

Our Cellar Master Christophe Gauville plays with different methods of distillation and maturation, blending several eaux-de-vie to create well-balanced compositions that become the identity, signature, and crown jewels of the Cognac MOISANS brand.

of the Distillerie des MOISANS


Cognac MOISANS VS is a subtle blend of eaux-de-vie aged in new oak barrels for several months and in old barrels for at least two years. A golden color with elegant notes of young eau-de-vie, including jasmine and citrus.

With a well-integrated palate to be enjoyed in a long cocktail or as an after-dinner drink.


Cognac MOISANS VSOP is a rigorous selection of eaux-de-vie that are blended, developed, and then aged in oak barrels for at least four years.

An amber color with light aromas of vanilla and dried fruit on the nose, a delicate balance on the palate, and a full-bodied finish: everything comes together for a perfect tasting.


Cognac MOISANS Napoléon is a blend of eaux-de-vie from carefully selected vintages and is aged for at least 6 years.

A mahogany color, a floral nose, and notes of candied fruit and cinnamon on the palate with subtle spicy flavors.

This richly aromatic cognac will please all aficionados.


Cognac MOISANS XO is a selection of rare cognacs developed by our Cellar Master, aged to perfection for at least 10 years in oak barrels, and then assembled according to the ancestral tradition.

The subtle and balanced blend is made with the most prestigious vintages.

The nose of this XO reveals a delicate floral bouquet with a richly aromatic palate of vanilla, candied fruits, rancio and honey.

A long, powerful, and full-bodied finish with a rich and generous palate reveals all the complexity of this superb cognac.


Cognac MOISANS XO Extra Old is presented in a decanter specially created by our designers. Assembled with all the care that a great cognac deserves, this blend of the best eaux-de-vie vintages is aged for more than 10 years.

Mahogany color with reddish brown glints, a rich and finely elegant nose gives way to subtle aromas of oak, violet and jasmine. The light attack is soft and velvety on the palate that develops to stronger notes of vanilla and candied fruit before giving way to flavors of rancio and honey, the mark of venerable cognacs.

A very long finish, supported by rare and powerful aromas.


Cognac MOISANS VS Organic is made from sunny, bountiful terroirs, then blended and aged in oak barrels.

A straw-colored hue with vanilla on the nose and notes of stewed fresh fruit. Fresh and supple on the palate with well-integrated oaky notes.

Lovely and crisp eau-de-vie with aromas of fresh fruit, subtle and pleasant on the palate.


Cognac MOISANS VSOP Organic is an eau-de-vie made from the best vintages and aged at least four years.

A light golden color, a subtle and discreet nose with notes of dried fruit and a light apricot flavor. Delicate on the palate with spicy notes. Fine and balanced eau-de-vie.


Cognac MOISANS Napoléon Organic is a selection of noble cognac vintages, aged at least 6 years.

Amber color with glints of old gold. Full-bodied nose marked with lightly toasted oaky notes.

On the palate, a sweet attack reveals a frank and supple style with hints of vanilla enhanced by a spicy bouquet.


This white pineau has a soft yellow color with a touch of amber and notes of candied fruit and quince on the nose.

A subtle attack, supple and silky on the palate, with a pleasant aromatic persistence.


A deep red color with glints of ruby for this red pineau. Notes of blackberry, blackcurrant and red berries on the nose.

The palate reveals aromas of sour cherries and raspberries for a perfect balance.


This old pineau matures for a minimum of 5 years in our dark, quiet cellars to arouse its full range of aromas. A golden color with glints of copper.

Notes of tropical fruit and honey on the nose followed by aromas of pineapple and cinnamon on the palate.

Full-bodied, round tannins for a remarkably subtle pineau.


This white pineau is made exclusively with organic products, guaranteed without pesticides or chemical fertilizers.

An old gold color with aromas of candied fruit, prune, and honey on the nose.

A lovely balance on the palate between tart and sweet, rounded off with a hint of figs.


This quality sparkling wine with fine bubbles is made from the best grape varieties: Chenin, Chardonnay and Ugni blanc.

The grapes are harvested at night and are gently pressed.

Temperature controls and maturation on lees create a fresh, aromatic, and balanced wine that is adapted to the formation of bubbles during the secondary fermentation.


Grape varieties: Cabernet Franc, Carignan, Grenache. The Cellar Master brings expertise and experience to the blending of this wine.

The wine-making process is characterized by a second fermentation in temperature-controlled stainless-steel vats for 4 weeks.

This method naturally develops a wine with fine bubbles that highlight its delicate and fresh qualities.


Extremely refreshing wine with a fruity and slightly sweet taste, made mainly from 3 grape varieties, Chenin, Chardonnay and Cabernet Blanc, from a terroir with limestone soil.

A first vinification process in temperature-controlled stainless-steel vats and a second fermentation in the bottle.