Elaboration

The wine is made straight away after the harvest in two steps: pressing and fermentation The wine is then distilled twice before it can be called eau-de-vie; this process is slow and requires a fully experienced distiller as this process will determined the taste of the eau-de-vie. After being distilled all the eaux-de-vie are being put in oak casks for ageing. The oak casks will give the eaux-de-vie their amber colour and the time spent in them will take away some of the alcohol content as the Cognac must reach a 40 % alcohol content once it’s ready to be bottled.

The longer the Cognac stays in the casks the more complexes aromas, perfume and taste it will develop. Once in the bottle the Cognac stop maturing as it is no longer in contact with the air and wood.