What is Hennessy White?

Hennessy White is a clear, unaged variation of Hennessy cognac that has gained a lot of popularity in recent years.


It was first introduced in 2003 as a limited edition item, but its popularity led to its permanent addition to the Hennessy lineup. The drink is unique in the sense that it is not aged in oak barrels like other cognacs, resulting in a distinct taste and aroma.

The eaux-de-vie used in the blend of Hennessy White are floral and fruity, originating from four crus with a dominance from the Fins Bois, from which it gets its lightness of aroma and flavour.

The blend boasts a large amount of different eaux-de-vie, ranging between 2 and 50 years, making it difficult to define the product within a single age category. The result is a light and delicate character with fresh, simple notes that make it a versatile drink, perfect for mixing in cocktails or consuming neat.

Despite its popularity, Hennessy White is illegal in some countries, including the United States, due to its unaged nature. This has led to a thriving black market for the drink, with bottles being sold for exorbitant prices. Overall, Hennessy White is a unique and versatile drink that has gained a cult following among cognac enthusiasts and casual drinkers alike.

What is Hennessy White?

Hennessy White is a type of cognac that is produced by Hennessy, a well-known cognac house based in France.

It is a clear, unaged spirit that is made using the same methods as traditional cognac, but without the barrel aging process that gives cognac its characteristic amber color and oaky flavor. Hennessy White is a relatively new product, having been introduced in 2010 as a limited edition release.

It has a smooth, mellow taste with notes of vanilla, fruit, and floral aromas. It is often enjoyed as a sipping spirit or mixed in cocktails, and is particularly popular in Asian markets. However, it should be noted that Hennessy White is not widely available in all regions and may be difficult to find outside of certain markets.

History of Hennessy White

Hennessy is a French cognac distillery founded in 1765 by Richard Hennessy, an Irish military officer.


After serving in the French Royal Navy, Hennessy retired to the Cognac region of France and began distilling and exporting brandies. He first exported to the United Kingdom and his native Ireland, closely followed by the United States.

Hennessy White, also known as Pure White Hennessy, is a unique variation of the popular cognac brand. It is a clear, unaged cognac that has not been barrel-aged like other Hennessy cognacs. The exact recipe and blend of Hennessy White is a closely guarded secret, but it is known to be a blend of eaux-de-vie from four different crus, with a dominance from the Fins Bois.

The Fillioux family has been the Master Blender for Hennessy for over eight generations, and they are responsible for creating the unique blend of eaux-de-vie that makes up Hennessy White. The current Master Blender is Renaud Fillioux de Gironde, who took over the role from his uncle in 2017.

Hennessy headquarters is located in Cognac, France, and the distillery has a long history and reputation for quality. Hennessy White was created to appeal to a younger demographic and to be a versatile spirit that can be enjoyed on its own or mixed in cocktails.

Production Process

Hennessy White is a type of cognac that is made from locally grown Ugni Blanc grapes that are carefully selected for their quality and flavor.


The production process of Hennessy White involves several steps, including grape selection, distillation, aging, and blending.

Grape Selection

The first step in the production process is grape selection. The grapes used to make Hennessy White are sourced from the Grande Champagne, Petite Champagne, Borderies, and Fins Bois areas. These areas are known for producing high-quality grapes that are ideal for making cognac. The grapes are harvested by hand and then gently pressed to extract their juice.


After the grapes are pressed, their juice is fermented into wine. The wine is then distilled twice in copper stills to create eaux-de-vie, a clear and colorless brandy that is the base for cognac. The distillation process removes impurities and concentrates the flavors and aromas of the wine.


The eaux-de-vie is then aged in French oak barrels for a minimum of two years. The oak barrels impart their flavors and aromas to the cognac, giving it its distinctive taste and color. Hennessy White is aged in oak barrels that have been specially selected for their quality and flavor.


After the eaux-de-vie has been aged, it is blended by the Hennessy master blender to create the final product. The master blender carefully selects and blends eaux-de-vie from different batches to ensure consistency in flavor and quality. The blending process is a critical step in the production of Hennessy White, as it determines the final taste and aroma of the cognac.

Characteristics of Hennessy White


Hennessy White is unique among cognacs due to its pale golden color.

This color is achieved through careful blending of eaux-de-vie from the Fins Bois region, which lends a lightness and fruitiness to the final product. The color of Hennessy White is an indication of its subtle and delicate character.


The aroma of Hennessy White is characterized by a subtle bouquet of flowers, honey, and fruits such as pears. There are also hints of vanilla and tobacco that add complexity to the aroma. The overall effect is a light and refreshing scent that is perfect for sipping on a warm day.


The flavor of Hennessy White is smooth and delicate, with fruity notes that are balanced by a subtle sweetness. The taste is light and refreshing, with a finish that is long and smooth. The overall effect is a cognac that is easy to drink and perfect for those who are new to the world of cognac.

Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

Written by Paul Kushner

I have always had a deep interest in the restaurant and bar industry. My restaurant experience began in 1997 at the age of 14 as a bus boy. By the time I turned 17 I was serving tables, and by 19 I was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, I opened my first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

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