Send Cognac to Poland

Three types of grapes that are high in acidity and make for a great tasting, refreshing liquor. They can be fermented for 2-3 weeks after harvesting and make an excellent addition to a variety of alcohol based drinks. As the fermentation process begins, the must (grape juice and skins) is poured into a winepress where it is gently pressed. The first pressing of the must is called the van de cuvaison and is generally used to make still white wines. The second pressing, which contains less sugar and fewer solids, is called the vine de taille and is used to make cognac.

Fermentation is a process where grapes are exposed to oxygen in order to convert sugar into alcohol. This process can be seen as a complex chemical reaction. While fermentation (at the end of the process) produces the largest amount of yeast cells, more time is required because it also produces an increase in acidity & dryness. Sugar and sulfur are not permitted in the making of Cognac, resulting in a wine that is pure and free of additives throughout distillation.

In some alcoholic beverages such as wine, lactic fermentation is often employed. This is when lactic acid is added to increase the acidity or tartness of the drink, creating a more refreshing and tasty canvas. Following the fermentation procedure, double distillation will occur, and it will be performed in a copper still called an alembic. The first distillation is called the Brouillet, and it has an alcohol content of approximately 28-30%. The second stage is known as the bonne chauffe, and the alcohol level will be increased to around 70%.

The brandy is matured in a pedunculate oak cask to develop flavors. These ingredients are used to flavor the beverage and enhance its development. This process takes at least two years to complete.

After fermented wine is filtered of impurities and distilled, it will go through copper-made alembic stills one more time before it is bottled. The uncolored spirit will have a 70% alcohol content (generally called “eau-de-vie” but could contain any percentage) and can be sampled to compare the taste of different qualities. After distillation, the colorless liquid will be placed in a limousine oak container and stored for at least two years. The longer the eau-de-vie is aged, the darker it will become as it interacts with the wood of its container.