The distillation
Wine is distilled in two "Chauffes" (distillation steps) by the means of a still called"Charentais", which consists of a typically shaped boiler, heated over open fire and surmounted by a dome in the shape of a Moor's head, olive or onion. The dome, made of copper, is extended by a swan neck, which, transforming itself into a coil, traverses a cooling basin called "Pipe".
During the first distillation cycle, the boiled wine releases its alcoholic vapors, which condense into a "Brouillis" (draft) of an alcoholic volumetric content of 27 to 30%. This first draft is then put through a second distillation called "Bonne Chauffe", during which the distiller performs a delicate operation called "Coupe".
The first-arrived vapors, the "Têtes" (heads), are stored apart. Then follows the "Cur" (heart), a clear brandy of some 72% alcoholic content, which is the base of cognac.
Finally, the distiller puts aside these "seconds", when their alcoholic content drops to 60% of their volume.
The "heads" and "seconds" are then reintroduced either to the wine, or to the "Brouillis", for another distillation. The distillation cycle, which takes about 24 hours, demands attention, supervision and skill. It bestows to the cognac the first elements of its personality.The aging
Cognac ages in the 250 to 450-liter oak casks, breathing through the wood and impregnating itself with the wood's tanins and flavors. It will slowly loose its alcoholic strength and its volume.
What the natives of Charente call the "Part des Anges" (angels' portion), which is due to natural evaporation, represents about 0.4 to 0.5% of the alcoholic content and about 3 to 6% of cognac's volume annually.
Finally, if the "Maître de Chais" deems it necessary, some of the old cognacs, exceptional for their flavor and bouquet, will be mixed with younger, robust brandies, in order to make the qualities of this, incontestably the best world's alcoholic drink, burst forth.