To make cognac, the process starts with grapes. Specifically, the grapes used are typically Ugni Blanc, Folle Blanche, and Colombard varieties. These grapes are specifically chosen for their high acidity and low sugar content, which are crucial for producing a high-quality spirit.
The first step in making cognac is to harvest the grapes. This usually takes place in late September to early October when the grapes are fully ripe. The grapes are then pressed to extract their juice, which is fermented to produce wine.
Unlike still wines, which are typically fermented until the yeast consumes all the sugar, cognac wines are fermented for a shorter period of time. This is because the winemakers want to preserve some residual sugar in the wine, which will later be converted into alcohol during the distillation process.
After fermentation, the wine is distilled twice in traditional copper pot stills. The first distillation, known as the “brouillis,” produces a liquid that is around 30-35% alcohol by volume (ABV). This liquid is then distilled a second time, called the “bonne chauffe,” to produce the eau-de-vie.
The eau-de-vie, which translates to “water of life,” is a clear, colorless spirit with a high alcohol content. It is during this distillation process that the distinct aromas and flavors of cognac start to develop. The eau-de-vie is collected and then aged in oak barrels.
The aging process is a critical step in the production of cognac. The eau-de-vie must be aged in French oak barrels for a minimum of two years, but most cognacs are aged for much longer. The barrels used for aging are typically made from Limousin or Tronçais oak, which imparts specific flavors and aromas to the spirit.
During the aging process, the eau-de-vie interacts with the wood, absorbing tannins and flavors from the oak. This interaction also allows the spirit to mellow and develop more complex flavors and aromas. The longer the cognac is aged, the more refined and smooth it becomes.
After aging, the eau-de-vie is carefully blended by the master blender. This process involves selecting and combining different barrels of cognac to create a consistent and balanced final product. The blender uses their expertise and knowledge to create a blend that showcases the unique characteristics of the cognac house.
Once the blending process is complete, the cognac is typically diluted with distilled water to achieve the desired alcohol strength, which is usually around 40% ABV. The final product is then bottled and labeled, ready to be enjoyed by cognac enthusiasts around the world.
It is worth noting that the production of cognac is heavily regulated by law. The production must take place in the Cognac region of France, which is divided into six growing areas. The grapes used must come from these designated areas, and the entire production process is closely monitored to ensure the quality and authenticity of the final product.
Making cognac is a meticulous and time-consuming process that involves the careful selection of grapes, fermentation, double distillation, aging in oak barrels, blending, and bottling. Each step contributes to the unique character and flavor profile of this iconic spirit. The expertise and craftsmanship of the producers, as well as the influence of the terroir and oak aging, all come together to create the world-renowned spirit known as cognac.