Term (also Early- and Late-Landed Cognac) for a vintage cognac or for a traditional method of production dating back to the 18th century. At that time, younger distillates (one to three years) were imported from France to Great Britain and stored there in London or Bristol in damp cellars under the control of the British customs authorities. These special maturing conditions in cold, damp cellars in older barrels give the cognac a special character with a light (pale) colour and a more neutral taste. It is said that the name VSOP (Very Superior Old Pale) is derived from this. Today, this tradition is mainly cultivated by Cognachaus Hine. See also under Vintage Cognac.