Glacierfire Cognac XO


Volcanised Cognac XO


A small batch slow fermented 20 year old blend crafted from the finest hand selected grapes from the Cognac region of France and 5000 year old Icelandic glacial water naturally filtered by volcanic lava. Harmonised. Refined.

Our water used to make the cognac is sourced from the Bláfjöll Ranges; the secret behind every precious GlacierFire product. For more than 5000 years, this spring has provided abundance to its every visitor, shielded by an impenetrable barrier of lava.
The spring is continuously replenished by rain, show and melted ice from the mighty mountains that pepper the area.

These waters come from the numerous glaciers in the south west of Iceland, especially the famous, Eyjafjallajökull, which is know for its eruption in 2010 that caused total aviation disruption in Europe.


Ultra smooth, yet conceals a tantalizing hint of fire to allure even the most refined palate. It exemplifies the ultimate combination of exceptional ingredients presented in an exquisitely designed decanter. An extraordinary extra aged cognac experience..


Unrivalled quality and consistently exceptional taste. Crafted from the finest nongenetically modified Ugni Blanc & Colombard Grapes blended with the finest Icy cool, Icelandic glacial water.


Distilled to perfection, with a clean crisp, authentic Cognac taste. Pure, Extra Aged, French Oak, Unadulterated.

All Natural Ingredients

Distilled with our proprietory blend of ingredients to recreate original Cognac Grape notes, perfected by volcanising it with Icelandic Glacial Water. Starts with a tantalizing hint of fire, and leaves a lasting impression of pure smooth luxury.

Epically Bottled & Certified

Reykjavik water from springs originated from the Bláfjöll ranges, collected and processed in state-of-the-art processing facilities to create this special product in the distillery.



Cognac, named after the city of Cognac, is produced in the Charente and Charente-Maritime departments in southwest France. The region is just north of Bordeaux and has the Atlantic Ocean to its west. The region is divided into six zones: Grande Champagne (thought to produce the best Cognac, with a soil similar to the Champagne region in northeast France), Petite Champagne, Borderies (which is where the city of Cognac is located), Fins Bois (meaning fine wood), Bon Bois and Bois Ordinaire.

Ugni Blanc is the main grape used to produce Cognac, though a number of grapes like Folle Blanche and Colombard may be used. Ugni Blanc is a hearty and high-yielding variety that produces wines of high acidity, qualities that make it ideal for Cognac. The grapes are harvested by machine, typically at the end of September or beginning of October.

Once the grapes are harvested and pressed, the juice undergoes fermentation. The resulting wine is dry, high in acidity and 9% to 10% alcohol. This helps to preserve the desirable fruit and floral tastes of the grapes in the final Cognac.

The wine goes through two distillations, a process that runs from November to March. By French law, distillation must stop at midnight on March 31st. Using large copper stills, the wine is heated to the temperature at which alcohol vaporizes. The alcohol in gas form travels through the neck, turning back into liquid when it reaches the cooling tank. The resulting liquid is called “le brouillis,” and is between 25% and 30% alcohol.
The second distillation is called “la bonne chauffe,” which translates to the good heating. The distillation process is repeated with the brouillis. The resulting liquid is separated into three parts: the head, the heart and the tails. The head is the first liquid that collects in the cooling tank and it is set aside. The heart comes next, and is the eau de vie that will be blended and aged for Cognac. The tails come last, and are often mixed with the head and distilled again. The heart is clear in color and approximately 70% alcohol. At this point in the process the liquid is called eau de vie, meaning water of life. Though the liquid is not drinkable, it is possible to determine that the eau de vie retains the fruit and floral essence of the grapes.
Before an eau de vie becomes a Cognac, it is blended and aged. French oak barrels are used to impart color and flavor. Over time the eau de vie goes from clear, to golden yellow, to amber, to brown. Varying levels of toast on the barrels influence the flavors. Large barrels called “foudres” are used for blending the eau de vie. These barrels can last for 100 years. Smaller barrels are used for aging the eau de vie. The maître de chai or cellar master oversees all steps of the blending and aging process, ensuring quality and consistency. Over time the alcohol level of the ageing eau de vie must be brought down from 70% to 40%, the lowest legal limit for Cognac. This is done with Icelandic Glacial Water.


Cognac is a variety of brandy named after the town of Cognac, France. It is produced in the surrounding wine-growing region in the departments of Charente and Charente-Maritime. It is most commonly made using Ugni blanc grapes.

Typical Values Per Serving
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Carbohydrates (G) 0
Sugar (G) 0
Proteins (G) 0
Salt (G) 0