This phenomenon is called locally la part des anges, or "the angels' share". As the cognac interacts with the oak barrel and the air, it evaporates at the rate of about 3% each year, slowly losing both alcohol and water (the former more rapidly, as it is more volatile). It is typically put into casks at an alcohol by volume strength around 70%. Once distillation is complete, it must be aged in Limousin oak casks for at least two years before it can be sold to the public. Two distillations must be carried out the resulting eau de vie is a colourless spirit of about 70% alcohol. ĭistillation takes place in traditionally shaped Charentais copper alembic stills, the design and dimensions of which are also legally controlled. At this point, the resulting wine is about 7 to 8% alcohol. Cognacs which are not to carry the name of a cru are freer in the allowed grape varieties, needing at least 90% Colombard, Folle blanche, Jurançon blanc, Meslier Saint-François, Montils, Sémillon, or Ugni blanc, and up to 10% Folignan or Sélect.Ī Charentais-style alembic cognac pot stillĪfter the grapes are pressed, the juice is left to ferment for 2–3 weeks, with the region's native, wild yeasts converting the fruit sugars into alcohol neither sugar nor sulphur may be added.
For it to be considered a true cru, the wine must be at least 90% Ugni blanc (known in Italy as Trebbiano), Folle blanche and Colombard, while up to 10% of the grapes used can be Folignan, Jurançon blanc, Meslier St-François (also called Blanc Ramé), Sélect, Montils, or Sémillon. It may be made only from a strict list of grape varieties. Though it has been characterised as "virtually undrinkable", it is excellent for distillation and aging. The white wine used in making cognac is very dry, acidic, and thin. It is produced by twice distilling grapes produced in any of the designated growing regions. Cognac matures in the same way as whiskies and wines barrel-age, and most cognacs spend considerably longer "on the wood" than the minimum legal requirement.Ĭognac is a type of brandy, and after the distillation and during the aging process, is also called eau de vie. The brandy must be twice distilled in copper pot stills and aged at least two years in French oak barrels from Limousin or Tronçais. Among the specified grapes, Ugni blanc, known locally as Saint-Émilion, is most widely used. It is produced in the surrounding wine-growing region in the departments of Charente and Charente-Maritime.Ĭognac production falls under French appellation d'origine contrôlée (AOC) designation, with production methods and naming required to meet certain legal requirements. Varies, though typically with characteristics combining nuts, fruit, caramel, honey, vanilla or other spices Ĭognac ( / ˈ k ɒ n j æ k/ KON-yak, also US: / ˈ k oʊ n-, ˈ k ɔː n-/ KOHN-, KAWN-, French: ( listen)) is a variety of brandy named after the commune of Cognac, France.
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