As the calendar turns to December, the distillation work of Cognac is in full swing.

The cold wind blows, and the vineyards stand silent like a painting.

The stills operate day and night, slowly transforming wine into the rich, smooth Cognac.

The winemakers meticulously control this process, their skilled hands and endless pursuit of high quality, marking the beginning of a new phase in the art of Cognac production.


Photo: © BNIC /Jacques PÉRÉ - Studio Furax

Distillation — a crucial step in Cognac production.

It takes place in traditional copper stills, carried out using a discontinuous method called "ironing" or “double-distillation”,

which consists of a succession of two stages called “heating”.


Photo: © BNIC /Jacques PÉRÉ - Studio Furax

The first "heating" stage is the initial distillation of the wine,

where heating, boiling, steam rising, and condensation

result in the creation of the brouillis.


Photo: © BNIC /Jacques PÉRÉ - Studio Furax

The second “warming”, called “bonne chauffe”, designates the distillation of the brouillis.

After having discarded the products at the start and end of the distillation, also called “heads”. " and "tails", leave only the essence of the "heart".

Right amid those drops, obtain the Cognac eau-de-vie.

 

Distillation is a fascinating process,

where each drop of the essence embodies centuries of craftsmanship,

a crystallization of the artisans' dedication.

After more than three months of distillation, which begins at the end of the harvest period and ends on 31 March, in accordance with the specifications for the Cognac appellation,

 the Cognac will enter oak barrels for aging.

Time will flow silently within, bestowing the Cognac with a more mature flavor.