Cognac Distillation

Cognac distillation is a meticulous process that transforms fermented grape juice into the renowned French spirit, governed by strict regulations in the Cognac region. It begins with the fermentation of white grapes, primarily Ugni Blanc, into a low-alcohol wine, which is then distilled twice in traditional copper pot stills called Charentais alembics. The first distillation, known as the “première chauffe,” produces a cloudy liquid called “brouillis” at about 28-32% alcohol. This is redistilled in the “seconde chauffe,” where the distiller separates the “heart” (the clear, high-quality spirit at 70% alcohol) from the “heads” and “tails” (less desirable fractions). Conducted between November and March 31 following the harvest, this double distillation process, often using a naked flame, enhances the cognac’s flavors and sets the foundation for its aging in oak barrels.