The birth of cognac is often attributed to 16th Century Dutch traders. They'd double distill the white wines they were buying from the Charente region of France in order to concentrate them and make it easier to ship. These brandies became very popular, and those coming from the hills surrounding the town of Cognac were seen as the best. Cognac exports continued to grow until the 1870s, when phylloxera, a tiny insect that feeds on the roots of grape vines, was inadvertently brought over from America to Europe. These bugs decimated 60-90% of all vineyards on the continent, and the cognac industry took a hit. Recovery took time and in 1936 France created a set of laws to define and protect cognac. Today, cognac represents the epitome of a luxury spirit.
Cognac can only be made in six defined wine growing areas in the Charente region of France. Regions are: Grande Champagne, Petite Champagne, Borderies, Fins Bois, Bons Bois, and Bois Ordinaires. The Grande Champagne and Petite Champagne for cognac are different from the Champagne wine growing region which is about 400 miles to the northeast. These regions share a common name because the soils are all high in limestone.
Cognac is the world’s most celebrated brandy; both because of its excellent quality and the great marketing of those who produce and sell it. Cognac not only must be made using a pot still, similarly to what other spirits require, but also must use an open flame. This requirement sets cognac apart, as it is much less common in the 21st century. These elements create a unique brandy that is prized by royalty, hip hop MCs, and those just looking for a tasty drink.
Starts as wine made from one or more of seven approved grape varieties, grown in one or more of six approved regions or crus. The wine must be double distilled using direct fire pot stills and then aged in French oak for a minimum of two years before being bottled at 40% ABV or higher. Cognac allows for the addition of small amounts of caramel color, sugar and boisé (wood flavor).
France developed a system for indicating the age of the youngest brandy in a bottle; Very Special (VS, minimum 2 years old), Very Special Old Pale (VSOP, minimum 4 years old), and Extra Old (XO, minimum 10 years old).
Literally translating as water of life, eau de vie is what French producers call their brandies as they age in the cellar.
A French idea that the best wines and spirits must be reared or educated like children, they cannot just be left on their own and expect to produce the best result. Because of this, cognac is handled significantly more than American whiskey as it matures. Young cognacs will be moved from new barrels to older barrels to control their oak exposure; and, from dry cellars to wet cellars to control how much water and alcohol evaporate over time.