Comprehensive Brandy Glossary, Key Terms & Terminology
Brandy Glossary, Key Terms & Terminology
Cognac, a prestigious and complex spirit, is deeply rooted in the rich traditions and craftsmanship of the Charente region in southwestern France. To truly appreciate and understand the art of Cognac production, it’s important to familiarise oneself with the key terms, processes, and classifications that shape this exceptional drink.
This glossary serves as a comprehensive guide to the terminology surrounding all types of Brandy - from the unique characteristics of its grapes to the intricate ageing methods that define its flavour profile.
Whether you’re a novice enthusiast or a seasoned connoisseur, this glossary will help deepen your understanding of the terminology and techniques that contribute to the creation of one of the world’s finest spirits.
A
Age Statement
Indicates the minimum age of the youngest spirit in a brandy blend, often a marker of quality in premium expressions.
Alembic Still
A traditional copper pot still used in small-batch brandy distillation, especially prevalent in Cognac and Armagnac production.
Angouleme
A historic city located about 45 km (28 miles) east of Cognac, perched on a plateau above the Charente River. Once a major hub due to its strategic location near key trade routes, it lies within the Fins Bois cru of the Cognac region.
Appellation
A regulated geographical area designated for the production of a specific product, ensuring adherence to strict local standards. Examples include Cognac AOC and Armagnac AOC.
AOC (Appellation d’Origine Controlee)
A French certification that designates agricultural products - like wine, cheese, and cognac - to specific regions. It protects authenticity based on geographic origin and traditional production methods, deeply tied to the concept of terroir.
B
Blending
The process of combining different eaux-de-vie (distilled wines) to achieve a consistent and complex flavour profile.
Boise
A wood extract sometimes (controversially) used to add colour or woody notes to cheaper brandies.
C
Barrel
In Cognac production, barrels are typically crafted from French oak sourced from either the Troncais or Limousin forests and hold around 350 litres. These oak casks play a critical role in ageing eau-de-vie, contributing structure, spice, and subtle vanilla notes. Regulations prohibit the use of barrels previously used for other spirits, preserving purity and regional character.
Big Four
A nickname for the four powerhouse Brandy and Cognac producers that dominate global sales: Hennessy, Martell, Remy Martin, and Courvoisier. Together, they represent the vast majority of Cognac exported worldwide.
Blend
A Brandy composed of eaux-de-vie sourced from more than one cru or growth area. Blends are crafted to highlight balance, consistency, and complexity.
Blending (a.k.a. Assemblage)
The careful process of combining various eaux-de-vie, often from different ages and crus, to craft a final Cognac expression. This task is overseen by the Cellar Master, who uses a combination of tradition, experience, and intuition to achieve a desired flavour profile.
BNIC (Bureau National Interprofessionnel du Cognac)
The official body overseeing Cognac production, promotion, and regulation. Comprising growers, distillers, and merchants, the BNIC ensures that producers adhere to AOC rules and works to protect the integrity and reputation of Cognac worldwide.
Boise
A concentrated oak essence created by simmering wood chips in water, then fortifying it with alcohol. Sometimes aged to enhance flavour, it’s occasionally added to Cognac - especially in lower-tier expressions - to simulate longer ageing or increase perceived woodiness.
Bois Ordinaires
One of the six official crus of the Cognac region, featuring sandy, coastal soils including some islands. Eaux-de-vie from here age quickly and often exhibit maritime notes and a mineral-driven character.
Bons Bois
The largest of the six Cognac crus, marked by diverse soil compositions such as limestone, sand, and clay. Brandies from this area tend to develop quickly and are known for their pronounced fruitiness.
Bonne Chauffe
The second distillation in Cognac production. After the initial run yields the brouillis, the bonne chauffe refines the spirit to the proper strength and quality required for ageing.
Borderies
The smallest and one of the most distinct Cognac crus, located on a plateau with clay and flinty soils. Cognac from this area develops floral, violet-like aromas and a round, soft texture, but typically needs longer ageing to fully express its complexity.
Bouilleur de Cru
A grower-distiller who cultivates their own grapes and distils the resulting wine independently. They may sell their eaux-de-vie to larger houses or bottle under their own label.
Bouilleur de Profession
A professional distiller who purchases wine from growers and distils it for sale, often to Cognac houses or cooperatives.
Bousinage
The process of gently toasting the inside of new oak barrels using an open flame. Unlike the charring method used in American whiskey, this technique helps unlock aromatic compounds like lignin and hemicellulose, which contribute complex vanilla, spice, and toast notes during ageing.
Brandy
A broad category of distilled spirits made from fermented fruit juice, most commonly grapes. Cognac is a specific type of brandy with strict production rules and a protected geographical origin - similar to how bourbon fits within the larger whiskey category.
Brouillis
The initial distillate produced during the first pass in Cognac’s double distillation method. Cloudier and lower in alcohol than the final spirit, it’s re-distilled in the bonne chauffe to create the finished eau-de-vie.
C
Caramel
A colouring additive used across various spirits, including Cognac, to maintain visual consistency in bottlings. Although it deepens the hue of the final product, it has no impact on the flavour or aroma of the spirit.
Cask
Another term for a barrel, but also refers to the alcohol strength of a spirit. When used in phrases like “cask strength,” it denotes that the spirit was bottled directly from the barrel without dilution, resulting in a higher-than-standard ABV (above 40%).
Cellar Master (a.k.a. Maître de Chai)
The expert responsible for overseeing the maturation and blending of eaux-de-vie. This highly skilled role often requires years of apprenticeship and is considered the creative force behind a Cognac house’s signature style. Sometimes also called the Master Blender.
Chai
A traditional storage cellar where barrels of ageing Cognac are kept. Conditions in a chai - such as humidity and temperature - play a major role in how the spirit evolves over time.
Charente
- A departement in southwestern France that includes key Cognac-producing towns such as Cognac, Jarnac, Segonzac, and Angouleme. The majority of this area falls within the Cognac AOC boundaries.
- Also the name of the river flowing through the region, including the town of Cognac. Historically essential for transporting goods, the river remains closely tied to Cognac's production and heritage.
Charente-Maritime
A coastal departement adjacent to Charente. It encompasses parts of the Bons Bois and Bois Ordinaires crus and is fully included in the Cognac AOC. Its maritime climate has a noticeable impact on the maturation of spirits aged in the region.
Colombard
One of the authorised grape varieties used in Cognac production. Known for its high acidity and aromatic lift, Colombard contributes structure and complexity, though it’s used less frequently than Ugni Blanc.
Cognac (City)
A historic town situated along the Charente River and the namesake of the spirit itself. It serves as a major center of production and is home to iconic Cognac houses such as Hennessy, Martell, Otard, and more. Geographically, it borders the Grande Champagne cru and lies close to Petite Champagne, Borderies, and Fins Bois.
Cognac (Spirit)
A distinguished style of grape brandy produced under strict regulations within a defined AOC region in southwest France. It must be double-distilled in copper pot stills and aged in French oak, made primarily from Ugni Blanc grapes.
Cru (a.k.a. Growth Area)
A legally defined sub-region within the Cognac AOC. Each cru has distinct soil types and climatic influences, which shape the character and ageing potential of its eaux-de-vie. The six crus are: Grande Champagne, Petite Champagne, Borderies, Fins Bois, Bons Bois, and Bois Ordinaires.
D
Demi-John
A large glass bottle used to store small batches of very old brandy, often in the cellar master's private reserve.
Distillate
The raw spirit that comes off the still before it is aged into brandy.
Distillation
The process of heating a fermented liquid to separate its components based on volatility, concentrating the alcohol and capturing aromatic compounds. For Cognac, this is done using a traditional copper Alembic Charentais still, producing a refined and flavourful spirit known as eau-de-vie.
Double Distillation
A hallmark of Cognac production, this involves running the wine through the Alembic still twice. The first run yields a lower-strength spirit called brouillis, which is then distilled again to isolate the heart of the spirit. This second pass enhances complexity and concentrates the delicate aromas and flavours characteristic of Cognac.
E
Eau-de-vie
Literally “water of life” in French. Refers to a clear, unaged fruit brandy or the intermediate spirit before ageing in brandy production.
Exo
Abbreviation for Extra Old; used in some classifications like Cognac (XO), indicating a minimum ageing of 10 years.
F
Fine Champagne
A Cognac blend made exclusively from Grande Champagne and Petite Champagne grapes, with at least 50% from Grande Champagne.
Fruit Brandy
Brandy made from fruits other than grapes, such as apples (Calvados), pears, cherries (Kirsch), plums (Slivovitz), or apricots.
G
Glencairn Glass
A glass designed for tasting spirits neat, especially popular for whiskey but also a great choice for other fine spirits, including Cognac. Resembling a tulip glass, it features a short stem and a wide, sturdy base, making it ideal for concentrating and enjoying aromas while sipping. Find different glassware for all kinds of alcoholic drinks.
Grande Champagne
One of the six Crus in the Cognac region, Grande Champagne is often considered the finest due to its ancient limestone subsoil rich in minerals, providing optimal growing conditions for grapes. Cognacs from this area typically require extensive ageing and are known for their elegance, complexity, and floral notes, with excellent finesse and length.
Grape
The fruit used to produce Cognac, with six permitted varieties: Ugni Blanc, Folle Blanche, Montils, Sémillon, Folignan, and Colombard. Among these, Ugni Blanc is by far the most common due to its high acidity, which contributes to the spirit's longevity and structure.
H
Head (Tete)
The first portion of the distillate, typically discarded due to high levels of volatile compounds.
Heart (Cœur)
The desired middle cut of the distillate, used for ageing into brandy.
Hors d’Age
An age classification used for Cognac that translates to "beyond age." While it is technically equivalent to an XO (Extra Old) designation, it is often used by producers to indicate a premium product that exceeds the official age classifications. Typically, these expressions are aged for 20 to 30 years or longer, showcasing exceptional depth and complexity.
House (a.k.a. Maison, Producer)
Refers to a cognac brand or producer, often known as a "cognac house" or "maison." There are over 300 different houses within the Cognac AOC, each with its own unique style, techniques, and legacy. These houses range from large, globally recognised names to smaller, independent producers.
J
Jarnac
A town located in the Charente region, approximately 15km (9 miles) east of Cognac. The Charente River flows through Jarnac, which is home to several notable producers, including Hine, Delamain, A.E. Dor, and Courvoisier. It lies on the north-eastern edge of the Grande Champagne cru, bordering the Fin Bois cru to the west.
L
La Rochelle
A port city located in the Charente-Maritime region, about 105km (65 miles) northwest of Cognac. Situated on the French coast, La Rochelle is home to a small number of producers, most notably Godet and Normandin Mercier. It falls within the Bois Ordinaires cru and has played a significant role in the history of Cognac production.
Lees
The dead yeast cells and leftover organic matter remaining after the fermentation of wine. Some Cognac producers choose to distill with the lees still present, while others filter them out. Whether or not the lees are included can influence the final flavour profile of the Cognac, adding either a richer or cleaner taste depending on the producer’s style.
Lignin
A natural compound found in oak barrels that contributes vanilla and spice notes to aged brandy.
Limousin
A region in south-central France known for its oak forests, particularly prized for producing barrels used in Cognac ageing. Limousin oak is one of the most expensive woods globally for barrel-making. Cognac aged in Limousin oak tends to extract a higher amount of tannins and imparts distinct vanilla notes to the spirit.
M
Marc
A pomace brandy made from grape skins and seeds, e.g., Marc de Bourgogne or Italian Grappa.
Maillard Reaction
A chemical reaction that occurs during barrel ageing, creating complex aromas like caramel, toast, and spice.
Merrains
The individual wooden staves used in the construction of Cognac barrels. These staves must meet strict criteria, including being free of knots, having a straight grain, and adhering to a precise diameter. Additionally, they must be split rather than sawed to ensure the barrel is airtight and suitable for ageing the spirit.
Millesime
A term used to describe a vintage Cognac, made from grapes harvested in a single year. These expressions are tightly regulated by the BNIC. Once a barrel is filled, a representative seals it and locks it away in a designated cellar, preventing the producer from accessing it until it’s ready for bottling. When the Cognac is eventually bottled, the year of the harvest is clearly marked on the label.
N
Napoleon
A classification for Cognac that requires the spirit to be aged for a minimum of six years in oak barrels. This designation may also appear under various terms such as "Excellence," "Heritage," "Tres Rare," or "Supreme," all indicating high-quality, well-matured Cognac.
Negociants
Individuals or companies within the Cognac industry who purchase newly distilled eau-de-vie from producers, then age it themselves before selling it under their own brand. Some negociants may also acquire mature Cognac and continue its ageing process before bottling.
O
Oaky
A tasting note describing flavours imparted by barrel ageing: vanilla, spice, toast, and wood.
On the Lees (Sur Lie)
A process where the brandy is aged with yeast sediments to enhance richness and mouthfeel.
Organic
Refers to Cognac made from grapes grown without the use of chemical pesticides, herbicides, or synthetic fertilisers. To earn the organic label, a vineyard must cultivate its grapes in this natural manner for at least three consecutive years before receiving official organic certification.
P
Paradis Cellar
A special, often private cellar where a Cognac producer stores their oldest and most rare or valuable expressions. These rare vintages are often considered the crown jewels of a producer’s collection, set aside for future release or special occasions.
Petite Champagne
One of the six crus in the Cognac region, Petite Champagne shares similarities with Grande Champagne, notably its limestone-rich subsoil. However, the soil here is more compact, leading to a slightly different ageing process. Cognac from this cru typically requires extended ageing, though it tends to have a bit less finesse and a shorter finish compared to Grande Champagne.
Petites Eaux
A blend of eau-de-vie and water used to dilute the alcohol content of Cognac to the desired strength before bottling. This process is essential to ensure consistency and balance in the final product.
Phylloxera
A destructive aphid-like insect that caused widespread devastation to European vineyards starting in the mid-1860s, lasting until about 1895. This pest nearly wiped out the grapevines, leading to a shift in grape varietals used in Cognac production. Before the outbreak, Folle Blanche and Colombard were common, but after the crisis, Ugni Blanc was adopted for its resistance to phylloxera.
Pineau des Charentes
A fortified wine from the Cognac AOC, made by adding Cognac to freshly pressed grape juice or must, which is then aged in oak barrels. Available in both white and red varieties, Pineau des Charentes is similar to fortified wines like vermouth, port wine, or sherry, offering a sweet and aromatic profile.
Pipette
A small glass or metal tube used by cellar masters to extract samples from barrels.
Premier Cru (a.k.a. 1ER Cru)
A term found on some Cognac labels, indicating that 100% of the grapes used in that particular bottle are sourced from the Grande Champagne cru, regarded as one of the finest growing areas in the region.
R
Rancio
A desirable nutty, oxidative character that develops in well-aged brandy, especially in Cognac and Armagnac.
Reduction
The gradual addition of water to a brandy during ageing to lower its alcohol content and enhance complexity.
Reserve Familiale (or Tres Vieille Reserve)
An age classification often used to describe a Cognac that is technically an XO, but with a focus on exceptionally old eau-de-vie from the producer’s Paradis cellar. These expressions are made from limited quantities of rare, well-aged spirit, making them more expensive and harder to find due to their scarcity.
Roux
Also known as "red casks," these are barrels used for ageing Cognac after a short period in a new barrel. The eau-de-vie is transferred into the roux, which is typically a used barrel that imparts fewer tannins, allowing for a smoother ageing process. While these barrels are not neutral, they still contribute some wood complexity to the final product.
S
Segonzac
A town located about 14km (8 ½ miles) southeast of Cognac in the Charente region. Known for being home to several prestigious producers such as Frapin and Pierre Ferrand, Segonzac lies at the heart of the Grande Champagne cru, one of the most renowned areas for Cognac production.
Single Cask
Brandy bottled from a single barrel without blending, often highlighting unique characteristics.
Single Estate
A term used for Cognac produced by a single producer who oversees every stage of the production process, from vineyard management to winemaking, distillation, ageing, blending, and bottling. This ensures full control over the quality and characteristics of the final product.
Snifter (a.k.a. Balloon Glass)
A type of glass traditionally used for drinking brandy, distinguished by its wide, balloon-like bowl. This shape allows for the spirit’s aromas to concentrate, making it ideal for savoring the full depth of the drink.
Solera System
A blending and ageing method used in Spanish brandy (e.g., Brandy de Jerez), where younger spirits are mixed with older ones progressively.
T
Tails (Queue)
The last portion of the distillate, also typically discarded or re-distilled due to heavier, less desirable compounds.
Tannins
Natural compounds found in wood that bind to proteins and other organic substances. When Cognac is aged in wooden barrels, tannins are gradually released into the spirit, imparting flavours ranging from vanilla and black tea to baking spices and a dry, slightly bitter finish.
Terroir
The unique flavour and character a Brandy develops, influenced by the environment in which it is produced. This includes factors such as soil, climate, and topography, and is represented by the six distinct crus of the region, each contributing a different aspect to the spirit’s profile.
Tiercons
A type of large barrel used for ageing Cognac, typically holding 550L or more. These barrels are longer and have thinner staves compared to standard barrels, allowing for a different ageing process that influences the final flavour.
Torula
A fungus that thrives in the presence of airborne alcohol, often found growing on the walls, floors, and beams of the ageing cellars (chais). It has a distinctive black appearance and is commonly seen in areas where Cognac is ageing, particularly around Cognac and Jarnac.
Troncais
An oak-growing region in central France, known for its softer, less porous wood compared to Limousin oak. Barrels made from Troncais oak tend to impart fewer tannins to the Cognac, resulting in a smoother, more subtle ageing process.
Tulip Glass
A preferred glass for tasting Cognac, also known as a nosing glass or copita. With its tall, slender shape and narrow rim, it concentrates the aromas toward the nose, allowing for a better sensory experience of the spirit’s bouquet. It is shaped somewhat like a tulip flower.
U
Ugni Blanc
The dominant grape variety used in Cognac and many other grape brandies, prized for its acidity and neutrality.
V
Vine
A climbing plant with a woody stem that produces grapes used in winemaking.
Vinification
The process of turning grape juice into wine through fermentation.
Vintage
A Cognac produced from the grapes harvested in a specific year, often highlighted by the year of harvest on the bottle.
Vineyard
A plot of land planted with vines specifically cultivated to produce grapes for winemaking. In the Cognac AOC, strict regulations govern various aspects of vineyard management, including vine row spacing, harvest timings, and grape varieties that can be grown.
VS (Very Special)
An age classification for Cognac, indicating that the spirit has been aged for at least two years in oak barrels. It may also be labeled as ‘Trois Etoiles’ (Three Star), ‘Selection,’ or ‘De Luxe.’
Browse our VS Brandy & Cognac Collection.
VSOP (Very Superior Old Pale)
An age classification for Brandy, meaning the spirit has been aged for at least four years in oak barrels. It may also be labelled as ‘Reserve,’ ‘Vieux,’ or ‘Royal.’
Browse our VSOP Cognac & Armagnac Collection
W
Wine
In the production of Cognac, grapes are fermented to create wine, which is then subjected to double distillation to produce eau-de-vie.
X
XO (Extra Old)
A Cognac classification for brandy aged a minimum of 10 years. Known for depth and complexity.
Browse our XO Brandy Collection
XXO (Extra Extra Old)
A relatively new age classification for Cognac, introduced in December 2018. To be labeled as XXO, the spirit must be aged for a minimum of 14 years in oak barrels.