Cognac is a brandy produced in the Cognac region of France from white grapes that have been double distilled and aged in oak barrels. The production process involves harvesting grapes in late September through November, pressing them to extract juice which is fermented and distilled twice in pot stills. The resulting spirit, called "bonne chauffe", is aged for at least 3 years in Limousin or Tronçais oak barrels, during which time it loses volume to evaporation and gains color and flavor from the wood. Cognacs are blends of spirits from different barrels and regions, with "Grande Champagne" denoting spirits from the finest grape-growing area.

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COGNAC
Eau de vie Water of life, produce of the distillation of a fermented fruit
juice.
Brandy Made from a fermented juice of grapes , it is a brandy produced within
the cognac district in France is therefore called ‘Cognac’. Cognac is
also a town in Centre; but whole region is also called cognac.
Production of Cognac is governed by Appellation Controlle, which
specified the region of Cognac in 1909.
Regions - Charente
- Charente Maritime
- Communes de Dordogne
(Deux Sevres
- Part of Dordogne)
Cognac District has been divided into 6 sub districts
- Grand Champagne
- Petit Champagne
- Borderies
- Bon Bois
- Fin Bois
- Bois Ordinaire
Terroir
Cognac is located in Northwest of Bordeaux. The land is flat, with hot summers; mild
winters and has chalky soil.
Grape Variety
St. Emilion
Folle Blanche

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Colombard
Manufacturing Process:
o Harvest
First is the harvesting of grapes done manually starts late September and carries on till
November.
Next Grapes harvested are pressed for the juice, extraction is on a horizontal press
after this is pressed delicately to extract juice, which does not contain tannin, or colour.
This first pressing is Vin de Goutte. The juice is high in acidity and low in sugar; the
fermentation takes longer. Wine is low in alcohol content - 8% max.
o Fermentation
Fermentation is carried out very quickly. Natural yeast present on the grape skin is
used for fermentation. During the fermentation certain sediments are formed called
lees. Wine with the lees is sent for distillation.
o Distillation
The law specifies that distillation has to be carried out in the Cognac region.
It is double distilled in the pot still. Pot still is called Alembic Charentais.
Wine that comes to the distillery are stored in large tanks called ‘chauffe vin’ before
being distilled.
Distillation takes place from mid-November to 31st March by law.
The pot still is called the ‘Chaudiere’. The swan is called the ‘Chapiteau’.
The neck of the pot still passes through the chauffe vin. This keep the wine warm, as
heat kills the yeast and stops the fermentation.
Only wood or steam is used to heat the pot still. There is no law about size of pot still
but they are usually smaller.
The distillate after the first distillation is called ‘brouillis’. It is low in alcoholic
content.
· Head is called Produit de tete
· Tail is called produit de queue
· Heart is called le coeur.
The head and the tail are not discarded but redistilled.
Brouillis of one distillation is not sufficient for the 2nd distillation, so result of 3
batches is clubbed together for the 2nd distillation.

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After the 2nd distillation called the bonne chauffe – infant Cognac.
The bonne chauffe by law is run off at 70 º proof done before 31st March.
o Maturation
It is aged for a period of three years by law. Aging is done in Oak cask made from
80/100 year old oak trees only from the forest of:
- Limousin
- Troncais
The staves have to be weathered for 4-5 years before making the casks
The 1st year the cognac has to be aged in new oak casks - very porous, this allows the
spirit extracts the colour and the character from the cask.
A percentage of alcohol also evaporates due to this porosity upto 5% evaporation
takes per year. This is called the Angles share. This loss amounts to about 12 million-bottle
1st year.
The aging is done in large cellars, where certain fungus grows on the wall and ceiling.
It feeds on the vapours. It is believed that this fungus also adds to the character.
At the end of 1 year it is blended with other Cognac. It is the most important stage in
the Cognac manufacture. All the Cognacs are blended and the blender is highly paid in
the business.
Only 3 additive are allowed by law to adjust the blend:
- Up to 2% sugar.
- Caramel for colour
- Oak chips to extract tannin from the wood chips are called Le Bois.
Cognac is drunk neat so it is easy to detect differences so blending has to be perfect.
o Blending
These casks are opened and cognac is blended again. This is done every year.
Some Cognac are 40 years old i.e. youngest blend is 40 years old.
Cognac exclusively from the Grand Champagne is called Grand Champagne Cognac.
Cognac exclusively from petit champagne is called Petit Champagne Cognac.
Cognac from Grand and Petite region is called Fine champagne.
House Of Cognac
Remi Martin

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Courvoisier
Martell
Hennessey
Camus
Bisquit
Delamein
Service of Cognac
Cognac is served in a brandy balloon.
It is usually had as a digestive.
Cigars compliment Cognac.