Send Cognac to The Netherlands

Ugni Blanc, Folle Blanche, and Colombard are three types of white grapes used to make cognac. They’re typically high in acidity and make for a highly refreshing drink with fantastic flavor. The juice is fermented for two to three weeks after the grapes have been picked and crushed. 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.

The fermentation process of grapes makes them have low sweetness with increasing acidity. They become slightly acidic because there’s an increase in the amount of yeast at the end of this process. Finally, a cool and dry environment is necessary for long-term storage. Sugar and sulfur are not permitted in the making of Cognac, resulting in a wine that is pure and free of additives throughout distillation.

Alcohol fermentation is a process that converts sugars into ethanol, carbon dioxide, and other substances. Lactic fermentation also occurs in wine because it increases the acidity of the wine. To do this, lactic acid is added to bring up sugar levels above their starting point. 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 fermentation, the wine will be distilled in copper-made alembic stills. The uncolored spirit will be distilled twice to make liquor with 70% alcohol content commonly known as “eau-de-vie.” 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.