Cognac sale - World Trade Base

Cognac sale - World Trade Base


Home Cognac houses Glossary Historic parts Reading a label Bibliography Elaboration Tasting The anecdotes The different vintages Bonus		Cognac sale - World Trade Base Elaboration Here are described the different phases of the elaboration of cognac. The distillation The Cognac region has a limestony soil and a maritime and temperate climate that is humid, hot and sunny enough to ripen the grapes. Despite all these assets, the wines that are produced would not deserve their reputation if it were not for the alchemy that takes place in the pot still and that produces the cognac. The alcohol is produced during fermentation from the sugars that are naturally present in the fruit. It is found associated with many other components ; it has to be separated from these complex mixes, process which is achieved by distillation. The process of separation which takes place during distillation is based on the difference in volatility between all components. The only volatile substances that make it into the spirit become the main elements of the bouquet. The pot-still The Pot still is entirely made of copper because copper has a catalysing effect and it does not affect the taste of the spirits. The bottom of the main cauldron - where the liquid to be distilled is placed - is in permanent contact with the bare flame of the furnace. The wine is uniformily heated with its dregs over a large surface. The Alcohols and ethers evaporate. The onion shaped top canalises the vapours into the swan neck, through the "chauffe-vin" cooling them slightly before they reach the cooling tank known as "the pipe". The vapours travel through a long coil, condense and are collected in liquid form in an oak cask. Double distillation Distillation is carried out in two steps : two heating cylcles called "chauffes". The first "chauffe" which lasts between 8 and 10 hours produces a cloudy liquide called "brouillis" with an alcohol content of 24 to 30 %vol. The "brouillis" is then redistilled. This second heating is called "la bonne chauffe" and lasts about 12 hours. This time, only the best, that is "the heart" of the distillation, is kept. The distiller separates the "heart" from the "heads" and the "tails" through a process called "cutting". The heads and the tails are mixed with the next batch of wine or brouillis in order to be redistilled. Thus only the heart, a clear spirit averaging between 68 and 72% vol., is kept for ageing to become Cognac. Cognac was born of a dream... As for every famous product, Cognac has its legend. It is said that the secret of double distillation was discovered in the 16th century by the Knight Jacques de la Croix-Maron. It is thanks to a nightmare that Cognac saw the light of day : Satan, wanting to have his soul, tried to boil it but did not succeed. It is when the devil threatened to reboil it that the knight awoke suddenly and became convinced that by distilling his wine a second time, he would allow his wine to express itself in a new. Links: http://www.cognac-world.com Other links: http://www.martell.com/range01.asp

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