So here’s a cognac product with a twist – the Hecsau Cognac Café, the brainchild of Romain Francois Brunot of Chagnoleau Cognac.


This is the first cognac coffee liqueur to come to market (it was launched in December 2013), and is inspired by an old cognac and coffee drink that was known as ‘brulot’.  It’s said that brulot was created by Count Antoine de Valeyrac, a soldier who fought for the Americans in the War of Independence.  However, he changed his name to Hecsau in a bid to survive the French Revolution, and eventually went on to serve in Napoleon’s Army.

Chagnoleau Cognac is a small, artisan cognac house that produces a small range of VSOP and above cognacs.

So, what is Hecsau Cognac Café liqueur?  Well, it’s a blend of coffee essence (which the house make themselves using natural coffee), which is then blended with 10 year old cognacs from both the Borderies and Fins Bois regions. After blending, the mix rests once again in oak barrels for around 6 months before being bottled.

And what does it taste like?  Well, Cognac Expert have not yet had the chance to try it ourselves, but the house say that it’s not a sweet drink.  In terms of other liqueurs on the market, Hecsau has a third less sugar content.  It’s intended to be sipped after dinner as a digestif, although slightly less alcoholic than regular cognac at 35 per cent.  They say it’s designed for both cognac connoisseurs, as well as those who don’t want too powerful a post-dinner tipple, but still want to enjoy a smooth, not over-sweet drink.

Hecsau Cognac Café Liqueur can be purchased at various high end retailers (such as Harrods in London) and is priced at around £5o sterling per bottle.


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New Product Launch: Hecsau Cognac Café Liqueur

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Jacki has been with Cognac Expert from virtually the beginning. She's the senior editor of the blog, and has spent much of her life living in rural France. Today she's based back in the UK, where she splits her working life between writing for Cognac Expert and working as a Paramedic at a large regional hospital.

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