Cognac is an eau-de vie with a minimum alcohol content of 40% volume. It results from the distillation of white wine made with Ugni Blanc, a white grape variety. The Appellation of Origin extends on 80.000 hectares and spreads through various French departments : mainly Charente and Charente-Maritime but also Deux-Sèvres and Dordogne (South West of France). It is divided into 5 growth areas forming concentric circles around the main cities of Cognac and Segonzac : Bon Bois and Bois Ordinaires, Fins Bois, Borderies, located North of Cognac, Petite Champagne, which is characterized by a very chalky soil, and the most prestigious of all, Grande Champagne, where the most complex eaux-de vie are produced.
Once alcoholic fermentation is over, the white wine is double- distilled into an eau-de vie. Nowadays, this process is still achieved traditionnally, with a copper still typical of Charente. It occurs in the winter and lasts for about 24 hours during which the wine is distilled twice. This is a crucial step in the Cognac-making process and of course, a constant care and great know-how is needed to carry it out successfully.
The cloudy eau-de vie extracted after the first distillation is distilled again to be purified. During this second step, the "head" and the "tail", that is to say vapors at the beginning and the end of the distillation are dicarded or re-processed so that only the "heart" of the process is used to make Cognac.
The eau-de vie is then sold to Cognac houses where it is blended by the cellar master. He chooses eaux-de vie from different properties and vintages and blend them together so that the quality and style of Cognac from each brand is always constant.
The long ageing-process can now start. It will take between 2 to 50 plus years during which the eau-de vie is stored in oak barrels containing between 270 and 450 liters. During the ageing-process, the color and bouquet are slowly transformed due to the interaction of air, humidity and wood on the eau-de vie. When the eau-de vie reaches maturity, the ageing-process is definitely stopped by transferring it into air-tight large bottles called "Dames-Jeannes" which are then stored vertically so that the cork does not interact with the Cognac.
There are various types of Cognac depending on the age of the eaux-de vie used for the blend. The different mentions on the labels always refer to the youngest brandy in the blend :
VS or 3-star Cognac means that the youngest brandy aged for more than 2.5 years and less than 4.5 years.
The youngest brandy in VSOP, V.O. or Réserve is aged for less than 6.5 years.
As for Napoleon, X.O. or Hors d'Age Cognac, the youngest brandy is at least 6.5 years old.
However, these figures correspond to the minimum legally required but most brands use much older eaux-de vie for their blends.
FinestWine features Cognac Delamain. Click here to display our Delamain Collection.
Traditionnally, Cognac is an after-meal drink. It must be served in "tulip"-shaped glasses which release progressively its bouquet. However, many Cognac-lovers also drink it as an aperitif with soda and ice or use it as a base for many cocktails.
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