Cognac production methods

Cognac production begins with selecting high-quality grapes, mainly Ugni Blanc, which are crushed and fermented into wine. This wine is then distilled twice in copper stills to concentrate flavors and create a clear spirit called eau-de-vie. The eau-de-vie is aged in wooden barrels for at least two years, allowing it to develop richer flavors and a smooth character. During aging, it gains color and complexity from the wood. The final step involves blending different eaux-de-vie to achieve a consistent flavor profile, and it is then bottled as Cognac. This careful process results in the distinctive, refined spirit enjoyed worldwide.