Cognac is made from specific grape varieties grown in designated regions of France. The grapes are harvested and pressed to extract juice for fermentation. The resulting wine is distilled twice in copper pot stills. The distilled spirit is then aged in oak casks for at least two years. During aging, some of the spirit evaporates. This lost spirit is called "part des Anges" or the angels’ share. The aged spirit is blended by a master taster to achieve the house flavor profile. Six growing districts or crus produce cognac, with the finest coming from Grande Champagne and Petite Champagne.
Fermentation and Distillation
- The grapes are harvested and pressed to extract juice for fermentation.
- The juice is fermented for approximately 5 days before distillation, resulting in the creation of eau-de-vie.
Aging and Blending
- This eau-de-vie is then matured in oak barrels for years.
- During aging, some spirit evaporates, known as "the angels’ share".
- The aged spirit is finely blended by a master to achieve the desired flavor profile.
The town of Cognac lends its name to this French brandy. The unique climate and chalky soil of the region are ideal for producing grapes low in sugar and high in acidity, perfect for distillation into high-quality spirit. Popular grape varieties used include Ugni Blanc, Folle Blanche, and Colombard.