The distillation is one of the most iconic stages in Cognac production. It involves extracting volatile compounds from the wine to create eaux-de-vie that are rich in aroma and finesse. Much more than a simple technique, it is a true art form, passed down from generation to generation in the Cognac region.
In this article, discover the history, principles, and specificities of the charentaise distillation,still used today by all Cognac houses.
What is distillation?
Distillation is a physical process to separate the volatile elements (alcohol, aromas, water) from non-volatile elements (lees, solids) by heating a liquid.
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The liquid is brought to a boil.
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The alcohol and aroma vapors are collected.
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They are cooled and then condensed to become liquid again.
This liquid obtained, called distillat, has a much higher concentration of alcohol and aromas.
In the case of Cognac, this process transforms a simple, acidic white wine with low alcohol content into a refined eau-de-vie.
Used since ancient times, it is now an integral part of the production of prestigious spirits such as Cognac.
The origins and history of distillation
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Antiquity: first traces among the Egyptians and Greeks.
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Middle Ages: Arab alchemists perfect the alembic.
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16th century: arrival in Charente, where Dutch merchants distilled wines to preserve them.
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Today: expertise passed down from generation to generation, protected by the Cognac Appellation.
Which products can be distilled?
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White wine → Cognac base.
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Grape marc → marc eaux-de-vie
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The lees → Distillation on lees, giving richness and roundness to the aromas.
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Other spirits : whiskey, rum, gin... all rely on specific distillation techniques.
Charente distillation: a distinctive feature of Cognac
The charentaise distillation, is based on the double distillation, or “re-distillation.” This method is mandatory for all Cognac with AOC certification.
It takes place only in a charentais still made of copper, whose characteristics are defined by the INAO.
First distillation: the brouillis
The white wine is heated for the first time.
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This produces a cloudy liquid called brouillis, with an alcohol content of between 27% and 32% vol.
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This blend already has a beautiful aromatic concentration but remains raw.
Second distillation: the right heat
The second distillation is carried out only with the brouillis.
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Only the heart is preserved : it is the Cognac eau-de-vie.
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Its alcohol content reaches 70 to 72% ABV.
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The “heads” (too rich in alcohol) and “tails” (too low in alcohol) are discarded.
This step takes several hours and requires all the expertise of the distiller. The slightest deviation in temperature or timing directly affects the final quality.
Our specialty: distillation on lees
At Guillon-Painturaud, we practice the distillation on lees. Lees are the natural deposits of yeast and residue that remain in the vat after fermentation. Rather than discarding them, we incorporate them into the distillation process to:
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Bring more roundness and complexity to the aromas.
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Preserve the typical characteristics of the base wine.
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Maximize the aromatic expression and texture of the brandy.
This method requires a perfect temperature control to prevent caramelization and preserve the most delicate flavors.
It gives our Cognacs and Pineaux des Charentes a unique signature, recognized by connoisseurs.
The essential role of copper
Copper was not chosen at random for the manufacture of stills.
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It conducts heat perfectly.
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It removes sulfur impurities.
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It promotes aromatic development.
Each Cognac house has its own stills, some of which are centuries old, contributing to the personality of their eaux-de-vie.
What happens after distillation?
Once distillation is complete, the precious liquid still needs to evolve.
Aging:
The brandy is aged in oak barrels, where it acquires its amber color and woody aromas. To be called Cognac, the brandy must be aged for at least two years in barrels. To learn more about: the different aging processes of cognac.
Blending:
The cellar master blends different eaux-de-vie to create a unique Cognac.
Bottling:
Final stage, which definitively determines the aromatic profile of the Cognac.
Distillation, an art combining tradition and precision
Distillation is not just a technique: it is a intangible cultural heritage specific to the Cognac region. Each producer perpetuates this expertise while adapting it to current requirements.
It remains the most magical stage: watching the heating core drain away, drop by drop, promising an exceptional Cognac.
FAQ about distillation
❓ What is the difference between single distillation and double distillation?
Single distillation involves only one heating process, whereas double distillation, used for Cognac, results in greater purity and optimal aromatic concentration.
❓ Why is copper used in a still?
Copper removes unwanted compounds and promotes chemical reactions that enrich the distillate with aromas.
❓ When is Cognac distilled?
From October 1 to March 31 of the year following the harvest, according to the AOC specifications.
❓ What is the alcohol content of brandy after distillation?
The heart of the distillate is between 70 and 72% ABV before being aged and reduced.
