From southwest France, Cognac is known as the best Brandy.
Processing
Cognac is specifically made from grapes made in a specific part of south-west France. North of Bordeaux. These are what gives Cognac its fruity and floral aromas. To begin processing, they are pressed to release their juices.
Fermentation
The juice made is full of sugar and is fermented to make a Wine.
Distillation
The wine is then Distilled.
By law, Cognac has to be double distilled in a Pot Still.
Post-Distillation
By law, Cognac must be aged in oak barrels for at least two years before it can be called Cognac. This Oak-Aging gives Cognac flavors of vanilla and toast.
The best Cognacs are aged for much longer than two years. This causes the Cognac to become very concentrated and develop aromas of:
- Fruit cake
- Leather
- and Wood Polish
Extra complexity is achieved by blending Spirits of different ages.
Nearly all Cognacs are blends.
Common practice for producers is to use caramel color to slightly sweeten Cognacs before Diluting and bottling them.
Types of Cognac
Cognacs are subdivided by their age.
| Labeling Term | Age of the youngest spirit |
|---|---|
| VS | 2 years |
| VSOP | 4 years |
| XO | 10 years |