How is cognac made? Distillation, ageing and oak barrels

Distillation, oak barrels, ageing… discover the secrets behind cognac production and the incredible French craftsmanship involved.

Cognac is an exceptional brandy protected by a Controlled Designation of Origin (AOC), produced exclusively in the Cognac region of France. Its production is based on an extremely precise process: vinification, double Charentais distillation, aging in oak barrels, and blending by the cellar master.

This complete guide explains in detail each stage of cognac production, from the vineyard to aging in the cellar.

Also discover our exceptional cognacs: Cognac Only cognac shop

Cognac vineyard: origin of Ugni Blanc grapes

1. Terroir and vineyard: the foundation of cognac

Cognac comes from a unique terroir located around the Charente region. The main grape variety used is Ugni Blanc, chosen for its high acidity and low sugar content.

This dry white wine is perfectly suited for cognac distillation, as it produces a fine and stable eau-de-vie.

Why is this grape variety used?

• Low natural alcohol level
• High acidity ideal for distillation
• Perfect aromatic neutrality for aging

Related reading: The role of terroir in cognac

Distillation in a traditional Charentais still

2. Vinification and double Charentais distillation

After harvest, the grapes are transformed into dry white wine. This wine is then distilled in a copper Charentais still.

Double distillation: a key step

Distillation takes place in two successive stages:

• First heating: production of the brouillis (~30% alcohol)
• Second heating: extraction of the heart (~70% alcohol)

Only the heart is kept for aging, ensuring purity and aromatic finesse.

Expert article: understanding Charentais distillation in detail

Related products: our distilled eaux-de-vie

Cognac aging in French oak barrels

3. Aging in oak barrels: aromatic transformation

Once distilled, cognac is placed in French oak barrels mainly sourced from Limousin or Tronçais.

Role of the oak barrel

• Contribution of natural tannins
• Development of woody and vanilla aromas
• Natural amber coloration

The “angel’s share”

Each year, around 2% of cognac evaporates through the wood. This natural loss is called the angel’s share and plays an essential role in aroma concentration.

In-depth reading: secrets of oak barrel aging

Premium selection: long-aged XO cognacs

The cellar master supervises cognac blending

4. Blending: the expertise of the cellar master

The cellar master selects different eaux-de-vie from various barrels to create a balanced cognac.

Each blend is unique and represents the signature of the house.

Related article: the role of the cellar master in cognac

5. Regulation and AOC quality control

Cognac is strictly regulated by the Controlled Designation of Origin (Cognac AOC).

• Limited geographical area
• Mandatory double distillation
• Minimum aging of 2 years
• Blending control

This regulation ensures consistent quality recognized worldwide.

6. Main stages of cognac production

1. Ugni Blanc grape cultivation
2. Production of dry white wine
3. Double Charentais distillation
4. Aging in oak barrels
5. Cellar master blending
6. Bottling

7. Our recommended cognacs

• VSOP Cognac – balance and finesse
• XO Cognac – long aging
• Extra Cognac – ultimate prestige

View full range: complete Cognac Only collection

FAQ – cognac production

How long does cognac age?

Minimum 2 years, but some exceed 50 years of aging.

Why is the oak barrel essential?

It provides color, structure, and aromatic complexity.

What is the difference between distillation and aging?

Distillation creates the eau-de-vie, aging transforms it into cognac.

Find all our articles on: the Cognac Only blog

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