To make cognac, grapes are harvested in the autumnn and must be used by March the following year. The spirit is must be double distilled in copper pot stills – and these must be heated directly with flame. Also, distillers must use a traditional ‘worm-tub’ condenser  – Cognac must then be matured in oak barrels for a minimum of two years
Despite this old-fashioned production methodology, Cognac is the most recognised grape brandy in the world.
| Name | Age / Yr / Vintage | Cognac Style | ABV | Size | Price | Buy | hf:att:pa_cognac-style |
|---|---|---|---|---|---|---|---|
| Name | Age / Yr / Vintage | Cognac Style | ABV | Size | Price | Buy | hf:att:pa_cognac-style |
Cognac identification
A grape brandy made in the Cognac region of southern France.
The vast majority are blends and rely on many different grape varieties to get the diversity of flavour profiles. A usual practice of Cognac making includes sweetening the product at point of bottling.
VS – minimum age of product is two years
VSOP (Very Superior Old Pale) – minimum 4 years
XO, Hors d’Age, Napoléon – Minimum 6 years in oak.
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