Theo Nash
Cognac is a type of brandy, distilled from white wine. It is subject to various legal requirements, including the use of specific grapes, distillation methods, and ageing processes. The production of cognac falls under French appellation d'origine contrôlée (AOC) designation, which mandates certain production methods and naming conventions. Cognac must be distilled twice in copper pot stills and aged for a minimum of two years in French oak barrels, with the final product containing at least 40% alcohol by volume.
| Characteristics | Values |
|---|---|
| Alcohol by volume strength before ageing | 70% |
| Minimum ageing period | 2 years |
| Minimum alcohol by volume at bottling | 40% |
| Number of distillations | 2 |
| Type of still | Copper pot still/Charentais pot still |
| Grape varieties | Ugni blanc, Folle blanche, Colombard, Folignan, Jurançon blanc, Meslier St-François, Sélect, Montils, Sémillon |
| Yeast | Wild yeast from the Cognac region |
| Sulphur | Not permitted |
| Grape harvest and wine production period | Before October 1 |
| Distillation period | October 1 to March 31 |
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What You'll Learn
Cognac is a type of brandy
Cognac is a specific type of brandy produced from distilled white wine. It is made from grapes, most commonly the Ugni Blanc variety, which is also known as Saint-Émilion in France and Trebbiano in Italy. Cognac is produced in a designated region of France, with production methods and naming required to meet certain legal requirements.
The process of making cognac involves double distillation, which is a legal requirement. First, the grapes are pressed and the juice is left to ferment for 2–3 weeks, converting the fruit sugars into alcohol. The resulting wine is about 7 to 8% alcohol. The wine is then distilled twice, first producing a raw eau-de-vie called brouillis, and then a second distillation known as bonne chauffe, where only the Coeur (heart) is saved and the resulting tete (head) and tail queue (tail) are discarded or reprocessed. The second distillation brings the spirit up to 70-72% ABV. The entire distillation process takes about a full day.
After distillation, the clear liquid, eau-de-vie, is aged in French oak barrels, primarily sourced from the Limousin and Tronçais forests. Cognac must be aged for a minimum of two years before it can be sold, and most cognacs spend considerably longer "on the wood" than this legal minimum. During ageing, the cognac interacts with the oak barrel and the air, slowly losing alcohol and water through evaporation. This phenomenon is known as "la part des anges," or "the angels' share."
Cognac is typically bottled at an alcohol by volume of around 40%, which is the minimum alcohol volume allowed for brandy according to U.S. standards. However, some Cognac producers sell their products with alcohol volumes ranging from 40% to 50%.
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It must be distilled twice
Cognac is a specific type of brandy produced from distilled white wine. Cognac production falls under French appellation d'origine contrôlée (AOC) designation, with production methods and naming required to meet certain legal requirements. One of the most important legal requirements for cognac is that it must be distilled twice.
The process of distilling cognac has two parts, the first and second distillations, also known as "double distillation". In the first distillation, a raw eau-de-vie known as brouillis is produced. In the second distillation, known as bonne chauffe, only the coeur (heart) is saved, and the resulting tete (head) and tail queue (tail) are either discarded or reprocessed. The first distillation lasts about eight to ten hours, while the second lasts about twelve to fourteen hours. The second distillation brings the spirit up to 70-72% ABV.
The legal requirement for double distillation in cognac production is not a choice of the cognac producer. Cognac must be distilled twice in copper pot stills, specifically in direct-fired Charentais pot stills. The design and dimensions of these stills are also legally controlled. Cognac's distillation season lasts from October 1 through March 31, and distillation must be completed by the end of March as cognac cannot be made with wine that has added sulfites.
After the double distillation process, the clear liquid, eau-de-vie, is piped directly into wooden casks for ageing. Cognac must be aged in French oak barrels, primarily sourced from Limousin and Tronçais, for a minimum of two years before it can be sold to the public.
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It must be aged for at least two years
Cognac is a specific type of brandy produced from distilled white wine. It must be aged for at least two years in French oak barrels before it can be sold to the public. The current, legally defined categories of Cognac are based on the minimum age of the eau de vies in the blend, with the V.S. category denoting eau de vies with a minimum age of two years.
The ageing process takes place in Limousin oak casks, with the cognac interacting with the oak barrel and the air, evaporating at a rate of about 3% each year. This phenomenon is known in the region as "la part des anges", or "the angels' share". Cognac is typically put into casks at an alcohol by volume strength of around 70%. As the cognac ages, it loses both alcohol and water, with the alcohol evaporating more rapidly due to its higher volatility.
The minimum alcohol volume allowed for Cognac is 40%, with some producers selling their products in a range of 40% to 50%. The majority of Cognac producers add one or more of the four legally permitted elements: distilled water, oak (boise), sugar, and caramel. Distilled water is added throughout the ageing process to lower the alcohol volume. The addition of oak, in the form of powdered oak, shavings, or infusion, accelerates the ageing process and gives the eaux-de-vie a more tannin-rich appearance.
Cognac's distillation season lasts from October 1 through March 31. Cognac cannot be made with wine that has had added sulfites, so as the weather warms after winter, newly produced wine without sulfites will not retain its quality as it sits in large tanks waiting for distillation. Cognac must be distilled twice, using copper pot stills, and the distillation of the wine must be completed by March 31. The first distillation lasts about eight to ten hours, and the second lasts about twelve to fourteen hours.
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It must be made in copper stills
Cognac is a specific type of brandy produced from distilled white wine. It must be distilled twice, using copper pot stills, also known as Charentais copper alembic stills, and aged in French oak barrels for a minimum of two years. The use of copper stills is a key legal requirement for the production of Cognac.
The process of distilling Cognac involves two parts, known as double distillation. In the first part, a raw eau-de-vie called brouillis is produced. The second part, known as bonne chauffe, results in the Coeur (heart), which is saved, while the tete (head) and tail queue (tail) are either discarded or reprocessed. This double distillation is a legal requirement and not the choice of the Cognac producer. Each distillation takes about 12 hours, so it's a full day for each still's worth of wine to be processed into eau-de-vie.
The design and dimensions of the traditionally shaped Charentais copper alembic stills are also legally controlled. Cognac must be distilled in direct-fired Charentais pot stills, and the wine must be stored without a sulphur preservative. The stills are recognised by their bulb cap on the right and the coil for the condenser on the left, which cools the vapour to a liquid.
The use of copper stills is an important part of the Cognac-making process, as it ensures the final product has the desired taste, aroma, and characteristics. Copper is an excellent conductor of heat, which allows for even heating and efficient distillation. The copper also interacts with the alcohol vapours during the distillation process, helping to remove unwanted sulphur compounds and creating a smoother, more pure spirit.
The copper stills also contribute to the unique flavour profile of Cognac. The copper helps to catalyse chemical reactions, known as the Chugaev reaction and the Suzuki-Miyaura reaction, which can influence the sensory characteristics of the spirit. This results in a spirit with a smoother, more mellow flavour and a reduced burn when compared to spirits distilled in other types of stills.
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Minimum 40% ABV
Cognac is a type of brandy, and as such, it must meet certain legal requirements. One of the key requirements is that Cognac must be bottled with a minimum alcohol by volume (ABV) of 40% or 80 proof. This is a standard that applies to all brandies, including Cognac, as per the US regulations.
The minimum alcohol volume allowed in Cognac is indeed 40% ABV, and some producers sell their products within a range of 40% to 50% ABV. This minimum alcohol volume is crucial because a product bottled below 40% ABV would be classified differently.
The process of making Cognac involves distilling white wine, and the resulting alcohol content after the first distillation is typically around 30% ABV. The second distillation increases the ABV to approximately 70-72%. This clear liquid, known as eau-de-vie, is then aged in oak casks, which further affects the final ABV.
During ageing, Cognac interacts with the oak barrel and the air, leading to evaporation. Over time, the alcohol content decreases, and when Cognac is aged for more than fifty years in an oak barrel, its alcohol content can drop to around 40% ABV. This natural reduction in alcohol content is a unique aspect of Cognac maturation.
While the minimum legal requirement for Cognac is two years of ageing, most Cognacs spend considerably longer "on the wood," contributing to their distinct flavour profiles and complexity. The blending of different eaux-de-vie from varying ages and crus is a crucial step in achieving a consistent brand style and quality.
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Frequently asked questions
Cognac is a specific type of brandy produced from distilled white wine.
Cognac must be distilled twice in copper pot stills, and aged in French oak barrels for a minimum of two years. The distillation process must be completed by March 31.
Cognac production falls under French appellation d'origine contrôlée (AOC) designation, which means that the grapes used must meet certain legal requirements. The most commonly used grape is Ugni blanc, known locally as Saint-Émilion. For it to be considered a true cru cognac, the white wine must be made from at least 90% Ugni blanc.
