Cognac

The raw materials of cognac are the grapes from the Charente region of France, north of Bordeaux - the principal varieties being ugni blanc, folle blanche and colombard. All give a neutral white wine well-suited to distillation. The wine is twice-distilled in copper stills.

The young spirit then has to be mellowed by oak-ageing. The evaporation process and the influence of the wood transform the young brandy into a spirit of remarkable complexity. Chemical evolution gives the wine aromatic complexity and an impression of sweetness and smoothness on the palate. The proportion of new oak employed will also influence the brandy’s character. Cognac will continue to develop in barrels for up to about 50 years; thereafter it either becomes over-woody or ceases to evolve. Very old cognacs are important components in top blends, and are usually stored in glass demijohns for future use.