Cognac
WHAT IS COGNAC?
Production happens in Cognac, France. Requirements fall under Appellation d’origine contrôlée (AOC). Grapes, Ugni blanc, locally Saint-Émilion widely used to create the brandy. Distills twice in copper pot stills, aged two years minimum in French oak barrels in Limousin or Tronçais. Matured like whisky and wine barrel-age, Cognacs spend longer in barrels than legally required.
How is Cognac produced?
First, Cognac brandy produces by twice distilling wine made from grapes grown in designated regions. Second, white wine created is very dry, acidic and thin. Perfect for distillation and aging, not for drinking, a strict list of grape varieties create the white wine. To consider the white wine a true cru, wine must be 90% Ugni blanc, Folle blanche and Colombard. 10% of the grapes can be Folignan, Jurançon blanc, Meslier-Saint-François(also called Blanc Ramé), Sélect, Montils, Sémillon. Grapes pressed, juice ferments for 2-3 weeks in the region’s native wild yeast. In addition, traditionally shaped Charentais copper alembic stills give distillation a specialized design legally controlled. Furthermore distillation carries a two part process resulting in eau de vie a colourless spirit. Finally, a master taster is responsible for blending the spirits to ensure production has consistent house style and quality.
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