What cognac to use in the fake vegan Foie Gras Mousse?

dietherascholten

Hi there,

I'm making the:
Imfoiessible Pâté (Vegan Foie Gras Mousse) | Recipe | ChefSteps

On the picture it shows a henessy VS cognac but I would guess that with that much cognac not reduced in the final product a VSOP would have a more milder taste.
What style of cognac or brandy do you think is best suited?

Also, I wanted to make this for a red and green themed (late) christmas dinner for vegetarian and vegan friends. So I'm going to use the foie gras as a filling for a fresh spinach pasta which rests in a little tomato consomé. Any thoughts on this? Perhaps sweeten the consomé with some maple syrup to put some sweetness with the foie gras?

omgitsjulian

As a cocktail guy here's some of my go2's. I feel they'll translate well as I rarely (if ever) use cognac as the backbone of a cocktail.

Pierre Ferrand 1840: My workhorse. Dry and loud with a bit of heat.

Jean fillioux: Still cognac, but floral and a bit more muted.

Kirkland VSOP: If im batching for a party, its.. fine.

Hennesy, was made popular by NAS (I love NAS): it's overly sweet and IMHO doesn't taste like a cognac.. it's its… own thing… I'll stop there.