Cognac: The King of Brandies

History in a Snifter

Cognac's story begins with Dutch merchants in the 16th century. They wanted wine from the Charente region but found it didn't travel well. Their solution—distilling wine into "brandewijn" (burnt wine)—created an industry. The discovery that this spirit improved with oak aging transformed a practical solution into liquid luxury.

By the 18th century, Cognac houses were establishing dynasties that endure today. The region survived phylloxera, two world wars, and changing tastes to remain the global symbol of refined spirits. Today, 98% of Cognac is exported, with the United States and China leading consumption.

The Geography of Elegance

Cognac's production zone covers 79,000 hectares around the town of Cognac, divided into six crus (growth areas) based on soil:

Grande Champagne: The premier cru - Not related to sparkling wine region - Soft chalk soils - Most elegant, long-aging Cognacs - 13,000 hectares

Petite Champagne: Nearly as prestigious - Similar soils, slightly different climate - Often blended with Grande Champagne - 16,000 hectares

Borderies: The smallest cru - Clay-limestone soils - Floral, violet notes - Prized for blending - 4,000 hectares

Fins Bois: The largest cru - Diverse soils - Fruity, fast-maturing spirits - Backbone of many blends - 34,000 hectares

Bons Bois & Bois Ordinaires: The periphery - Sandy, clay soils - Rustic character - Mainly for volume blends - 12,000 hectares combined

The Alchemy of Double Distillation

Cognac's magic happens in copper pot stills through double distillation:

First Distillation: Wine to brouillis - Wine (about 9% alcohol) heated in copper pot still - Vapors condense into brouillis (28-30% alcohol) - Takes about 12 hours - Gentle process preserves flavors

Second Distillation: Brouillis to eau-de-vie - Brouillis redistilled into eau-de-vie (70% alcohol) - "Heads" and "tails" discarded, only "heart" kept - Master distiller's skill crucial - Clear spirit ready for aging

The Copper Connection - Copper removes sulfur compounds - Shape of still affects flavor - Charentais pot still design protected - Each house maintains its style

The Art of Aging

The Paradis - Oldest Cognacs rest in glass demijohns - Prevents further evaporation - Some date back centuries - Used for special blends

The Angel's Share - 2-3% evaporates annually - Black fungus on warehouse walls feeds on vapors - Equivalent to 20 million bottles yearly - Romantic cost of maturation

Wood Matters - Limousin or Tronçais oak - New barrels for young spirits - Older casks for extended aging - Careful rotation between casks

Classification Decoded

VS (Very Special): The entry level - Minimum 2 years in oak - Fresh, fruity character - Perfect for cocktails - Also labeled "3 Star"

VSOP (Very Superior Old Pale): The standard - Minimum 4 years in oak - More complex, rounded - Sipping or mixing - Also "Reserve"

XO (Extra Old): The prestige - Minimum 10 years (raised from 6 in 2018) - Complex, mellow - Strictly for sipping - Premium positioning

Beyond Age Statements - Napoleon: Between VSOP and XO - Hors d'Age: Beyond official classification - Paradis: Ultra-premium blends - Single Estate: From specific properties

The Major Houses

Hennessy: The giant - 40% of global Cognac sales - Part of LVMH luxury group - Paradis Imperial: €3,000+ - Richard Hennessy: €5,000+

Rémy Martin: Fine Champagne specialist - Only Grande and Petite Champagne - Louis XIII: €3,000+ flagship - Centaure de Diamant: €15,000+

Martell: The oldest - Founded 1715 - Cordon Bleu created 1912 - L'Or de Jean Martell: €1,500+

Courvoisier: Napoleon's choice - Château de Courvoisier visitor center - L'Essence: €3,000+ - Initiale Extra: €500+

Craft Cognac Revolution

Small producers challenge the big houses: - Pierre Ferrand: Terroir-focused, innovative - Delamain: Pale & Dry specialist - Jean Fillioux: Family estate Cognacs - Paul Beau: Hors d'Age specialist