Cognac Production, From Vineyard To Glass
Cognac is one of the world’s finest and most revered spirits, renowned for its intricate production process, heritage, and craftsmanship. From the vineyard to distillation, ageing, and bottling, every step in producing cognac follows strict traditions and methods that ensure its quality and distinct character.
Vineyard Selection And Grape Varieties
The journey of cognac begins in the vineyards of the Cognac region in France, specifically in six designated growing areas known as "crus." The primary grape used for cognac production is Ugni Blanc, valued for its acidity and resistance to disease. Other allowed varieties, though less common, include Folle Blanche and Colombard. The climate, soil, and careful vineyard management all play essential roles in shaping the grape’s flavour profile, which will eventually contribute to the cognac's complexity.
Six Designated Growing Areas For Cognac Include:
- Grande Champagne (known for the most refined cognacs)
- Petite Champagne
- Borderies
- Fins Bois
- Bons Bois
- Bois Ordinaires
Fermentation, From Grape To Juice
After harvesting, the grapes are pressed to extract the juice, which is then fermented for approximately five to seven days. This fermentation process turns the sugars into alcohol, resulting in a wine that has a relatively low alcohol content of around 8-10%. Unlike wines meant for drinking, this wine is rough, acidic, and specifically produced for distillation.
Key Fermentation Facts:
- Duration: 5-7 days
- Alcohol content: 8-10% ABV
- No additives or sugar allowed
- Results in a wine that is highly acidic and unsuitable for drinking, but perfect for distillation
The Art Of Distillation
The heart of cognac production lies in its double distillation process, a practice governed by strict regulations and deeply rooted in tradition. Cognac is distilled in a copper pot still called an "alambic charentais," a traditional still with a distinctive onion-shaped dome.
- First Distillation (Brouillis): The initial distillation converts the wine into a liquid known as "brouillis," which has an alcohol content of about 30%. This first distillation captures the wine’s essence but is only the beginning of the refinement process.
- Second Distillation (La Bonne Chauffe): The second distillation is where the true magic happens. The distillate is divided into three parts: the "heads," "heart," and "tails." Only the "heart" is collected, representing the purest expression of the spirit, and this clear liquid, known as eau-de-vie, has an alcohol content of about 70%. This process requires the expertise of the distillateur (distiller), whose judgment is critical in selecting the heart to ensure that the right balance of flavour and aromas is achieved.
| Stage | Process | Alcohol Content |
|---|---|---|
| 1st Distillation (Brouillis) | Converts wine into a raw distillate | 30% ABV |
| 2nd Distillation (Bonne Chauffe) | Purifies and selects the "heart" of the spirit | 68-72% ABV |
The Role Of The Distillateur
A cognac distillateur is a master craftsman who oversees this transformation from fermented wine to eau-de-vie. Their experience allows them to make nuanced decisions, determining when to separate the undesirable compounds (heads and tails) from the heart of the distillate. This ensures that only the finest and most aromatic portion of the liquid is reserved for ageing.
The Distillateur Determines:
- When to cut the heads and tails
- How to control the temperature of the still
- Which methods to use for different crus
Strict Regulations And Seasonal Limitations
Cognac production is regulated by the Bureau National Interprofessionnel du Cognac (BNIC). One of the key rules is that distillation must be completed by March 31st of the year following the grape harvest. This ensures that no old wines are used and preserves the purity of the eau-de-vie. These regulations ensure the consistency of quality cognac across the region.
Key Production Rules:
- Distillation must be completed by March 31st after the harvest
- Only approved grape varieties can be used
- Cognac must be aged for a minimum of 2 years in oak barrels
Ageing, The Influence Of Oak Barrels
After distillation, the eau-de-vie is aged in oak barrels, typically from the Limousin or Troncais forests. The type of wood, the barrel’s age, and the length of time spent ageing significantly influence the flavour profile. Oak imparts complex notes of vanilla, spice, and caramel, while the interaction between the spirit and wood creates the rich, amber colour we associate with cognac.
During the ageing process, some of the liquid evaporates – known as the "angels’ share." Over the years, this evaporation reduces the alcohol content slightly, allowing the flavours to mellow and harmonise. A cognac must age for a minimum of two years to be classified as cognac, but many are aged much longer, often for decades.
Blending And Crafting The Final Cognac
Cognac production is as much an art as it is a science, and the Maitre de Chai (cellar master) plays a pivotal role in blending different eaux-de-vie to create the final product. These blends can include eaux-de-vie from different vintages, crus, or even decades to achieve a desired flavour profile. The blending process is delicate and relies on a deep understanding of how various eaux-de-vie will evolve over time. The ultimate goal is to achieve consistency, ensuring that every bottle of a particular cognac house’s product offers the same experience.
Ageing Classifications:
VS (Very Special) - Aged at least 2 years
VSOP (Very Superior Old Pale) - Aged at least 4 years
XO (Extra Old) - Aged at least 10 years
Read our blog on Types Of Cognac, Understanding Cognac Age Classifications.
Bottling And Enjoyment
Once blended and deemed ready, the cognac is bottled. Some producers bottle their cognacs immediately after blending, while others may allow the blend to rest for additional months or even years to further refine the flavour. Bottling marks the end of cognac's production process, preserving its character for years of enjoyment.
Final Thoughts
The production of cognac is a complex, time-honoured process, deeply intertwined with the traditions of the region and the expertise of those who craft it. From the vineyards to the stills and ageing in cellars, every stage of production shapes the final spirit’s unique identity. Whether enjoyed neat, in a Cognac based cocktail, or with a splash of water, each sip of cognac is a tribute to the mastery behind its creation.
This exploration of cognac production demonstrates how meticulous care, craftsmanship, and adherence to tradition combine to produce a spirit that is truly a work of art.
If you enjoyed this deep dive into cognac production, check out these related blogs:
➡️ The History of Cognac: A Journey Through Time
➡️ Best Food Pairings For Cognac