What is Cognac?

The wines of Poitou, La Rochelle and Angoumois, produced from high quality vineyards, were shipped to Northern Europe where they were enjoyed by the English, Dutch and Scandinavians as early as the 13th century. In the 16th century, they were transformed into eau-de-vie, then matured in oak casks to become Cognac.. That was the start of the adventure for a town, which was to become the capital of a world famous trade.
Cognac is a living thing. During its time in the oak casks it is in permanent contact with the air. This allows it to extract the substances from the wood that give both its colour and its final bouquet.
Ageing is indispensable if an eau-de-vie is to become Cognac. It takes place in casks or barrels that hold between 270 and 450 litres. The natural humidity of the cellars, in which the casks are stored, with its influence on evaporation, is one of the determining factors in the maturing process. With the balance between humidity and dryness, the spirit becomes mellow and ages harmoniously.
Making Cognac is the work of the Master Blender. Applying strict control, experience and intuition, he subtly blends eaux-de-vie of different ages and crus, producing a Cognac that through the years will not only retain its own personality, but will also keep a place in the heart of the consumer.