Cognac is much more than just a spirit; it is a cultural heritage deeply rooted in the history of France. Today overlooked by many French people, it is nevertheless one of our favorite spirits at Bisou.
What is cognac?
Often associated with bottles found in the back of grandparents' cupboards, cognac is now overlooked by younger French audiences. Yet, cognac is more than just a throat-burning drink for grandmas; it is a delicious product that is part of French heritage for good reason!
Cognac is a grape-based brandy produced in the Cognac region of Charente, France. Protected by an Appellation d'Origine Contrôlée (AOC), it must adhere to strict production criteria to bear this prestigious name. The grapes used for cognac production mainly come from the Ugni Blanc, Folle Blanche, and Colombard grape varieties.
History and origins
The history of cognac dates back to the 17th century, when Dutch merchants were looking for ways to preserve wine for easier transportation. They discovered that distillation could reduce the volume of wine while preserving its qualities. Quickly, producers in the region perfected the distillation technique, giving rise to the grape-based brandy we now know as cognac.
production & process
Vinification
The first step in cognac production is vinification. Grapes are pressed to extract their juice, which is then fermented to produce a dry, acidic white wine. While not pleasant for drinking as is, this wine serves as an ideal base for distillation.
Distillation
The distillation period for cognac typically begins after the grape harvest and fermentation of the wine, around October 1st, and must be completed by March 31st. This strict regulation ensures the consistency and quality of cognac produced in the region.
The wine is distilled twice in traditional copper stills, following the Charentais method. The first distillation produces the "brouillis," a liquid with an alcohol content of 27 to 30%. This brouillis is then distilled a second time to obtain the eau-de-vie, known as "bonne chauffe," which has an alcohol content between 68 and 72%.
The Aging Process
After distillation, the eau-de-vie obtained is then aged in oak barrels for a minimum of two years. The wood of the barrel plays a crucial role in developing the aromas and flavors of cognac, imparting notes of vanilla, wood, and spices. The aging period also determines the classification of the cognac: VS (Very Special), VSOP (Very Superior Old Pale), or XO (Extra Old).
Blending
Blending is the art of combining different eaux-de-vie to create a balanced and harmonious cognac. Master blenders, true taste artists, select eaux-de-vie of different ages and origins to craft a final product that reflects the style of the cognac house.
Cognac and Cocktails
At Bisou, we love preparing cocktails with cognac. This rich and fruity spirit brings a lot of character to our creations. Already featured in classic cocktails like the Sidecar, the Vieux Carré, or the Sazerac, cognac works well in both robust cocktails and fresh, fruity creations.
Here's a cognac-based recipe to make at home
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