Cognac production

Cognac

Cognac is a strong alcoholic beverage (40–57% alcohol by volume) with a distinctive taste and bouquet, produced from spirits aged for at least 3 years. The spirit is obtained by distilling natural grape wines and is matured in oak barrels.

Cognac was first produced in France, in the town of Cognac (Poitou–Charente region, Charente department).�The name “Cognac,” its geographical production boundaries, and the production technology are strictly defined, regulated, and protected by numerous legal acts.

Cognac is an authentically French product. Strong spirits from other countries, as well as those produced in France outside the Charente region from grape wine distillates, are not allowed to be called cognac on the international market and are instead called brandy.

Cognac Production Technology

• The main white grape variety used in cognac production is Ugni Blanc, a slow-ripening variety with high acidity, high yield, and strong resistance to diseases.�
• In addition to Ugni Blanc, smaller amounts of Folle Blanche, Colombard, and Montils varieties are also grown and used in cognac production. These varieties produce spirits that are richer in aroma and flavor than Ugni Blanc, but they are much more difficult to cultivate. The grape harvest usually takes place in October.

Immediately after the harvest, the process of pressing grape juice begins. The pressed grape juice is then sent for fermentation. Like all other stages of production, the pressing and fermentation processes are carefully monitored, as they play a key role in determining the quality of the cognac spirit.

The fermentation process lasts for about three weeks. After that, wines with high acidity and an alcohol content of around 9% are sent for distillation.

In cognac production, distillation is the process of heating the wine to turn it into vapor and then cooling it back into liquid form. In this way, the alcohol is separated and collected.�

First distillation – the raw alcohol is obtained from the wine. Its strength is approximately 27–32%. Some producers distill the wine without filtering, including the sediment. This results in a richer aroma and flavor in the cognac.

Second distillation – the raw alcohol is distilled a second time. At this stage, the master separates the alcohol into three fractions: first, second, and third.

Only the second fraction, which has an alcohol strength of 68–72%, is kept.

This second fraction is then aged in oak barrels for several years, eventually becoming genuine cognac.

• According to the law, cognac spirit must be aged in oak barrels for at least two years in order to be called cognac. There is no legal limit on the maximum aging period. However, in practice, aging cognac in a barrel for more than 70 years no longer affects its character, and the changes that occur are minimal.

Oak was chosen as the material for barrels because of its strength, fine-grained structure, and high extractive qualities. Cognac barrels, with a volume of 270 to 450 liters, are still handcrafted from oak trunks grown in the Tronsé and Limousin forests, with trees at least 80 years old.

• During barrel production, the interior is toasted to soften the wood and enhance its extractive qualities. There are several levels of toasting, depending on the producer’s needs. Interestingly, after toasting, the inside surface of the barrel is coated with a layer of caramelized sugar, which is glucose in the wood transformed by heat

During the first years of aging, the properties of cognac spirit change. Substances are extracted from the wood, including tannins, lignin, and reducing sugars, and to a lesser extent — amino acids, lipids, volatile acids and oils, resins, and enzymes. The cognac spirit acquires a golden color and develops woody-vanilla aromas.�Over time, the cognac becomes darker in color, smoother, and rounder, and a variety of flavor and aroma notes appear, including floral, fruity, and spice hints.

• During aging, a significant portion of the cognac evaporates through the pores of the wood (in France, this is called “part des anges” — the angels’ share). The “angels’ share” is equivalent to more than twenty million bottles per year. Interestingly, these “losses” serve as a nutrient source for microscopic fungi, Torula compniacensis, which cover the cellar walls, giving them their characteristic black color.

The highest quality and most famous brands of French cognac are produced by the following companies:

• Courvoisier (“Курвуазье”)
• Hennessy (“Хеннесси”)
• Rémy Martin (“Реми Мартен”)
• Martell (“Мартель”)

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Courvoisier (Russian: Курвуазье) — a brand of cognac.

• The Courvoisier company was officially founded by Félix Courvoisier in 1835.
• Products:
• Courvoisier VS
• Courvoisier VSOP Fine Champagne
• Courvoisier VSOP Exclusif
• Courvoisier Napoleon Fine Champagne
• Courvoisier XO Imperial
• Courvoisier Initiale Extra
• Courvoisier Succession JS
• L’Esprit de Courvoisier

• Courvoisier cognac is a top-quality, premium drink. Its blend is made only from the best spirits from the Grande and Petite Champagne regions of Cognac, aged in oak barrels for at least 12 years.
• It has a rich amber color with hints of reddish wood and golden highlights. The aroma is complex and elegant, with notes of vanilla, almond, tea rose, and honey.

“Hennessy” is a high-quality French cognac that almost everyone knows. It has a rich aroma and a long history, and is considered a model of great taste, loved by kings and enjoyed all over the world.

Its excellent quality is maintained by eight generations of the Hennessy family and seven generations of the Filliou family, who are master blenders.

• Hennessy V.S.O.P cognac is a famous and high-quality drink. It has 40% alcohol and the blend of cognac spirits is usually aged for more than 3.5 years.
• It contains over 60 different cognac spirits, each aged between 3.5 and 25 years. These spirits come from four regions.
• Hennessy V.S.O.P became popular at the end of the 19th century, creating a new star in the world of cognac. Today, it is considered one of the best-quality cognacs.
• Experts say its flavor is a delicate mix of cloves and cinnamon, with notes of candied fruits, roasted almonds, and woody undertones.
• Bottle sizes: 0.7 L and 1.0 L.

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• Cognac. Cognacs are classified into ordinary, branded, and collectible types depending on how long the cognac spirit has been aged and its quality.
• Ordinary cognacs are made from spirits aged 3 to 5 years. The aging period is shown on the label with stars. For example, 3 stars indicate the spirit has been aged 3 years, and 5 stars indicate 5 years. Ordinary cognacs typically contain 40–42% alcohol and 1.5% sugar.

• Branded cognacs are made from spirits aged more than 6 years Their taste and aroma are smoother and more pleasant compared to ordinary cognacs Branded cognacs are divided into the following groups
• -KV Cognac Aged aged 6–7 years
• -KVVK High-Quality Aged Cognac aged 8–10 years
• -KS Old Cognac aged 10 years or more
• Collectible cognacs are made by further aging high-quality branded cognacs in oak barrels for an additional 3 years

Cognac quality evaluation sequence

• Appearance of the cognac�The cognac is poured into a special tasting glass up to one third of its volume 40–50 cm3. The glass is held by the stem and tilted and examined in sunlight. The liquid inside the glass is carefully observed and its clarity and color are assessed.
• To determine deviations in the clarity and color 10 cm3 of cognac is taken and compared with the same amount of distilled water

• Aroma of the cognac�The bottom of the glass is gently warmed with the palm of the hand. At the same time the liquid inside the glass is swirled to release aromatic substances. The resulting aroma is carefully identified and recorded.

Taste of the cognac�A small amount of cognac is taken into the mouth and held for a while in the front part of the oral cavity. Then the head is slightly tilted back and the whole mouth is moistened. The perceived taste and its intensity are carefully recorded.

• When checking cognac quality using organoleptic methods a 10-point system can be used
• Color 0.5 points
• Clarity 0.5 points
• Taste 5 points
• Aroma 3 points Correspondence to the type 1 point

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• If ordinary cognacs score less than 7 and branded cognacs score less than 8 they are considered non-compliant with the standard requirements