Collection: Cognac

Terroir: The Soul of the Six Crus

The flavor of Cognac depends on the soil where the grapes grow. The protected region is divided into six Cru areas, where the primary grape variety is the high-acidity, low-alcohol Ugni Blanc, accounting for over 98% of production:

• Grande Champagne: Located at the core, the soil is rich in chalky soil. The Eau-de-vie produced here is the most powerful, intensely floral, and possesses great aging potential, often requiring decades to reach its peak.
• Petite Champagne: Surrounding Grande Champagne, it has similar soil but slightly lower chalk content. It offers elegant flavors and is often blended with Grande Champagne to create 'Fine Champagne Cognac'.
• Borderies: The smallest cru, famous for unique violet aromas and nutty notes. Martell's classic Cordon Bleu features spirits from this region at its heart.
• Fins Bois, Bons Bois, Bois Ordinaires: Outlying regions that age faster, often carrying fresh fruity and grape-forward flavors.

Want to learn more about the classification and history of world spirits? Read: The World of Spirits: A Journey Through History, Culture, and Flavor.

Charentais Distillation: The Alchemy of Double Distillation

Cognac must be produced using the traditional Alambic Charentais for 'Double Distillation', heated over a direct flame:

1. Première Chauffe (First Distillation)

The fermented wine is distilled into a rough spirit of about 30% ABV, known as 'Brouillis'.

2. Bonne Chauffe (Second Distillation)

This is the critical step. The distiller must precisely perform the 'cut' (La Coupe) to remove the heads and tails, keeping only the purest 'Cœur' (Heart) at approximately 70% ABV.

Ageing & Grading: The Ladder of Time

After distillation, the colorless Eau-de-vie enters Limousin or Tronçais oak barrels to mature. Over time, liquid evaporates (the Angel's Share), the color deepens, and flavors transform from fresh fruit and flowers to vanilla, cinnamon, cigar box, and aged leather. Cognac is graded based on the youngest component in the blend:

• VS (Very Special): At least 2 years old.
• VSOP (Very Superior Old Pale): At least 4 years old.
• XO (Extra Old): At least 10 years old (many houses use spirits far older than this standard).
• XXO / Hors d'Âge: Represents the pinnacle of ultra-aged rare selections.

Confused by these abbreviations? See our detailed guide: XO vs VSOP Explained: Understanding Cognac Gradings.

The Big Four: Masters of Cognac

Alcohol Please brings you the liquid art of France. Whether it's an XO for celebration or a VSOP for sipping, Cognac is the perfect footnote to a tasteful life. Want to explore more branches of brandy? Visit our Brandy Section. For more details, refer to Wikipedia: Cognac.