The first records of distilled grains spirits appeared in Ireland and Scotland in the 1400’s. Over time, these spirits became known as whiskey, which is the anglicized version of the Gaelic word uisce beatha (Ish-ca Baa-ha) which means water of life. English colonization spread whiskey making it to both Canada and the United States and the types of whiskey they made evolved based on the grains that grew well in those climates and soils. Before the 1800’s, whiskey was largely stored in barrels simply for transportation. But, around the turn of the 19th century, people noticed that whiskey stored in barrels had a better flavor and aroma and so began purposefully aging whiskey before selling it. As distilling technology improved, it expanded the variety of whiskey styles that could be made to match the preferences of the drinking public.
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.