No, I've not had this brand of Cognac, but I see multiple misconceptions in the comments ...
- Champagne (a sparkling wine made specifically in the Champagne region of France of course ... in Europe in general region names are frequently, but not always, more prominent than raw material variety names like grape cultivars) is made from chardonnay, pinot noir, and/or pinot meunier grapes (pinot noir especially is a cool climate grape so it's not happy in southwest France in or near Cognac)
- Cognac is primarily made from ugni blanc grapes, which is what the French decided to call the Italian grape otherwise known as trebbiano (specifically trebbiano Toscano — there are multiple grape varieties in Italy which go by some variant of the trebbiano name); colombard, folle blanche, montils, semillon and folignan are secondary grapes used in Cognac production
- the only legal consideration for where bourbon must be made is that it must be produced in the US, but it has never been legally limited to Kentucky; likewise no whiskey produced outside the US can legally be called bourbon; any bourbon-inspired whiskeys from Japan may offer familiar flavors but they are not bourbon, not anymore than Yamazaki 12 Yr is a Scotch whisky (it is just inspired by Scotch)
- while producers of the Tennesse whiskey style do indeed try to market their product as a distinct category, it does nonetheless still meet the legal definition of bourbon
- vanilla flavor always comes from an oak barrel (generally a new barrel, otherwise most of the wood's flavors have been used up, and it becomes a neutral barrel, which preferable for other use cases, for instance the first aging of any Scotch whisky is le in used bourbon barrels, hence Beam-Suntory ships their used Makers Mark barrels to Laphroaig, since Beam-Suntory owns both brands and all bourbon is legally required to be aged in new oak), regardless of what libation is being aged in that barrel, whether is it bourbon, aged (not white) rum, aged (not white) tequila, chardonnay, or something else going into that barrel
- Cognac (and brandy in general, which is inherently made from fruit, not grains or sugar cane) does not taste like a cross between rum and whisk(e)y, it very much tastes different from those, whether it is Cognac, Armenian brandy, Mexican brandy, California brandy, Chilean or Peruvian pisco, or Italian grappa; the only brandy-adjacent spirit that tastes similar to whiskey (and not at all like rum) is applejack, and this owes to the fact that it has neutral grain spirits added to it because it's cheaper than trying to make a full-on brandy (even an apple brandy like Calvados)
