{"id":592339,"date":"2025-08-21T12:29:48","date_gmt":"2025-08-21T10:29:48","guid":{"rendered":"https:\/\/www.cognac-guillon-painturaud.fr\/?p=592339"},"modified":"2025-12-04T12:10:53","modified_gmt":"2025-12-04T11:10:53","slug":"alambic-charentais-histoire-distillation","status":"publish","type":"post","link":"https:\/\/www.cognac-guillon-painturaud.fr\/en\/alambic-charentais-histoire-distillation\/","title":{"rendered":"The Charentais still: history, operation, and role in Cognac production"},"content":{"rendered":"<h2 data-start=\"719\" data-end=\"766\"><strong>The Charentais still: the beating heart of Cognac<\/strong><\/h2>\n<p data-start=\"768\" data-end=\"1110\">If one had to choose a universal symbol for Cognac, it would undoubtedly be <strong data-start=\"849\" data-end=\"873\">the charentais still<\/strong>. With its copper curves and swan neck, it embodies both a centuries-old artisanal heritage and a craftsmanship that is still alive today. Without it, it would be impossible to produce the eaux-de-vie that will become Cognac.<\/p>\n<p data-start=\"1112\" data-end=\"1295\">But what exactly is a Charentais still? How does it work? What is its history, and why is it still essential to Cognac's global reputation today?<\/p>\n<p data-start=\"1297\" data-end=\"1520\">At <strong data-start=\"1302\" data-end=\"1324\">Guillon Painturaud<\/strong>, a family business located in Grande Champagne, we continue to work each distillation season with our stills, perpetuating an ancestral ritual that shapes the identity of our <a href=\"https:\/\/www.cognac-guillon-painturaud.fr\/en\/cognac-grande-champagne\/\">cognacs<\/a>.<\/p>\n<h2 data-start=\"1527\" data-end=\"1566\"><strong>What is a Charentais still?<\/strong><\/h2>\n<p data-start=\"1568\" data-end=\"1813\">A <strong data-start=\"1571\" data-end=\"1582\">still<\/strong> is a distillation device used to separate the components of a liquid by heating and condensation.<br data-start=\"1695\" data-end=\"1698\" \/>The<strong data-start=\"1700\" data-end=\"1722\">charentais still<\/strong>, in particular, is the specific and regulated model used to produce Cognac.<\/p>\n<p data-start=\"1815\" data-end=\"1862\">It consists of three main elements:<\/p>\n<ul data-start=\"1863\" data-end=\"2109\">\n<li data-start=\"1863\" data-end=\"1928\">\n<p data-start=\"1865\" data-end=\"1928\"><strong data-start=\"1865\" data-end=\"1881\">the boiler<\/strong> (or cucurbit) where white wine is heated,<\/p>\n<\/li>\n<li data-start=\"1929\" data-end=\"2011\">\n<p data-start=\"1931\" data-end=\"2011\"><strong data-start=\"1931\" data-end=\"1947\">the marquee<\/strong> extended by a swan neck, which guides the alcohol vapors,<\/p>\n<\/li>\n<li data-start=\"2012\" data-end=\"2109\">\n<p data-start=\"2014\" data-end=\"2109\"><strong data-start=\"2014\" data-end=\"2030\">the coil<\/strong>, immersed in a cooling basin, where the vapors condense into liquid.<\/p>\n<\/li>\n<\/ul>\n<p data-start=\"2111\" data-end=\"2217\">Its distinctive feature lies in the distillation method known as <strong data-start=\"2172\" data-end=\"2187\">\u201c\u00e0 repasse\u201d<\/strong> or <strong data-start=\"2191\" data-end=\"2214\">double distillation<\/strong>.<\/p>\n<h2 data-start=\"2224\" data-end=\"2265\"><strong>The history of the Charentais still: from Dutch merchants to Cognac<\/strong><\/h2>\n<p data-start=\"2267\" data-end=\"2483\">Although distillation has been known since ancient times (the Mesopotamians already used it for perfumes and essences), it was in the <strong data-start=\"2397\" data-end=\"2410\">Middle Age<\/strong> that the still was perfected, particularly thanks to Arab alchemists.<\/p>\n<p data-start=\"2485\" data-end=\"2843\">In Charente, its specific use for wine appeared in <strong data-start=\"2543\" data-end=\"2558\">16th century<\/strong>. The <strong data-start=\"2564\" data-end=\"2588\">Dutch merchants<\/strong>, wine exporters, were looking for a way to stabilize the product during long sea voyages. By heating the wine in a still, they obtained a more concentrated brandy, which they called <em data-start=\"2789\" data-end=\"2801\">brandewijn<\/em> (\u201cburnt wine\u201d), origin of the word <em data-start=\"2832\" data-end=\"2840\">brandy<\/em>.<\/p>\n<p data-start=\"2845\" data-end=\"3030\">This gradually gave rise to the practice of double distillation, which would produce Cognac. Over the centuries, the Charentais still became the centerpiece of this tradition.<\/p>\n<h2 data-start=\"3037\" data-end=\"3095\"><strong>Handcrafted still production: the expertise of boilermakers<\/strong><\/h2>\n<p data-start=\"3097\" data-end=\"3253\">Unlike other industrial devices, the Charentais still is always <strong data-start=\"3179\" data-end=\"3216\">handcrafted from copper<\/strong> by specialized boilermakers.<\/p>\n<p data-start=\"3255\" data-end=\"3277\">Why copper?<\/p>\n<ul data-start=\"3278\" data-end=\"3556\">\n<li data-start=\"3278\" data-end=\"3356\">\n<p data-start=\"3280\" data-end=\"3356\">Excellent thermal conductivity: it heats up quickly and evenly.<\/p>\n<\/li>\n<li data-start=\"3357\" data-end=\"3469\">\n<p data-start=\"3359\" data-end=\"3469\">Beneficial chemical reaction: it binds sulfur compounds and impurities, resulting in purer spirits.<\/p>\n<\/li>\n<li data-start=\"3470\" data-end=\"3556\">\n<p data-start=\"3472\" data-end=\"3556\">Malleability: it can be hammered and shaped by hand to optimize volumes.<\/p>\n<\/li>\n<\/ul>\n<p data-start=\"3558\" data-end=\"3719\">Each piece is shaped, hammered, polished, and then assembled. The coppersmiths pass this expertise down from generation to generation, perpetuating a rare art.<\/p>\n<h2 data-start=\"3726\" data-end=\"3785\"><strong>Charente distillation: alchemy in two heatings<\/strong><\/h2>\n<p data-start=\"3787\" data-end=\"3870\">The Charentais still operates on the principle of <a href=\"https:\/\/www.cognac-guillon-painturaud.fr\/en\/distillation-cognac\/\"><strong data-start=\"3843\" data-end=\"3866\">double distillation<\/strong><\/a> :<\/p>\n<h3 data-start=\"3875\" data-end=\"4106\"><em><strong data-start=\"3875\" data-end=\"3910\">The first heating: the brouillis<\/strong><\/em><\/h3>\n<p data-start=\"3875\" data-end=\"4106\">Charente white wine (mainly made from Ugni Blanc grapes) is brought to a boil. The vapors condense to form a cloudy liquid called <strong data-start=\"4063\" data-end=\"4076\">brouillis<\/strong>, with an alcohol content of approximately 28 to 32%.<\/p>\n<h3 data-start=\"4111\" data-end=\"4450\"><em><strong data-start=\"4111\" data-end=\"4140\">The second heating: the \u201cgood heating\u201d<\/strong><\/em><\/h3>\n<p data-start=\"4111\" data-end=\"4450\">The brouillis is distilled a second time. The master distiller then separates the <strong data-start=\"4227\" data-end=\"4238\">\"heads\"<\/strong> (too high in alcohol), the <strong data-start=\"4269\" data-end=\"4279\">\"heart\"<\/strong> (the noble part that will become Cognac), and the <strong data-start=\"4327\" data-end=\"4339\">\"tails\"<\/strong> (less aromatic).<br data-start=\"4360\" data-end=\"4363\" \/>Only the <strong data-start=\"4371\" data-end=\"4390\">heart<\/strong>, clear and pure, is preserved. It has an alcohol content of between 70 and 72%.<\/p>\n<p data-start=\"4452\" data-end=\"4583\">\ud83d\udc49 It is precision work that requires detailed knowledge of the raw material and keen sensory awareness.<\/p>\n<h2 data-start=\"4590\" data-end=\"4629\"><strong>Rules and regulations governing Charentais stills<\/strong><\/h2>\n<p data-start=\"4631\" data-end=\"4746\">The<strong data-start=\"4633\" data-end=\"4691\">INAO (National Institute for Origin and Quality)<\/strong> strictly regulates the use of the Charentais still.<\/p>\n<ul data-start=\"4747\" data-end=\"4996\">\n<li data-start=\"4747\" data-end=\"4870\">\n<p data-start=\"4749\" data-end=\"4870\">La capacit\u00e9 de la chaudi\u00e8re pour la bonne chauffe est limit\u00e9e \u00e0 <strong data-start=\"4791\" data-end=\"4809\">25 hectolitres<\/strong><\/p>\n<\/li>\n<li data-start=\"4871\" data-end=\"4916\">\n<p data-start=\"4873\" data-end=\"4916\">The materials must be made of <strong data-start=\"4903\" data-end=\"4913\">copper<\/strong>.<\/p>\n<\/li>\n<li data-start=\"4917\" data-end=\"4996\">\n<p data-start=\"4919\" data-end=\"4996\">Distillation must ends before the <strong data-start=\"4963\" data-end=\"4974\">31 of March<\/strong> following the harvest.<\/p>\n<\/li>\n<\/ul>\n<p data-start=\"4998\" data-end=\"5091\">These rules guarantee respect for tradition and the quality of the spirits produced.<\/p>\n<h2 data-start=\"5098\" data-end=\"5135\"><strong>Charentais stills vs. other stills: what are the differences?<\/strong><\/h2>\n<p data-start=\"5137\" data-end=\"5271\">There are many types of stills around the world: column stills, Scotch whisky stills, Portuguese stills (alambique).<\/p>\n<p data-start=\"5273\" data-end=\"5319\">But the Charente still is distinguished by:<\/p>\n<ul data-start=\"5320\" data-end=\"5479\">\n<li data-start=\"5320\" data-end=\"5363\">\n<p data-start=\"5322\" data-end=\"5363\">its <strong data-start=\"5325\" data-end=\"5360\">double distillation<\/strong>,<\/p>\n<\/li>\n<li data-start=\"5364\" data-end=\"5398\">\n<p data-start=\"5366\" data-end=\"5398\">the aromatic finesse achieved,<\/p>\n<\/li>\n<li data-start=\"5399\" data-end=\"5479\">\n<p data-start=\"5401\" data-end=\"5479\">a deliberate slowness that allows for greater concentration of flavors.<\/p>\n<\/li>\n<\/ul>\n<p data-start=\"5481\" data-end=\"5624\">Where other spirits sometimes require three or four passes to achieve equivalent purity, Cognac requires only two.<\/p>\n<h2 data-start=\"5631\" data-end=\"5678\"><strong>The Charente still at Guillon-Painturaud: family tradition and excellence<\/strong><\/h2>\n<p data-start=\"5680\" data-end=\"5815\">In our family estate of <strong data-start=\"5711\" data-end=\"5731\">Grande Champagne<\/strong>, the still is not just a machine: it is <strong data-start=\"5780\" data-end=\"5812\">the beating heart of the house<\/strong>.<\/p>\n<p data-start=\"5817\" data-end=\"6027\">Every winter, when distillation begins, the air is filled with the scent of mulled wine and copper. The nights are long, because distillation is a continuous process that never stops, day or night.<\/p>\n<p data-start=\"6029\" data-end=\"6285\">We carefully monitor every drop, adjusting the heat, tasting the distillate, selecting the heart of the distillation. This unchanging ritual, passed down from generation to generation, shapes the identity of our Cognacs: finesse, elegance, and aromatic depth.<\/p>\n<h2 data-start=\"6292\" data-end=\"6338\"><strong>The aromas revealed by the Charentais still<\/strong><\/h2>\n<p data-start=\"6340\" data-end=\"6419\">The work of the still directly influences the taste profile of Cognac:<\/p>\n<ul data-start=\"6420\" data-end=\"6568\">\n<li data-start=\"6420\" data-end=\"6480\">\n<p data-start=\"6422\" data-end=\"6480\"><strong data-start=\"6422\" data-end=\"6443\">floral freshness<\/strong> (lime blossom, grapevine blossom, jasmine),<\/p>\n<\/li>\n<li data-start=\"6481\" data-end=\"6528\">\n<p data-start=\"6483\" data-end=\"6528\"><strong data-start=\"6483\" data-end=\"6501\">fruity flavors<\/strong> (peach, pear, apricot),<\/p>\n<\/li>\n<li data-start=\"6529\" data-end=\"6568\">\n<p data-start=\"6531\" data-end=\"6568\"><strong data-start=\"6531\" data-end=\"6565\">elegance and length on the palate<\/strong>.<\/p>\n<\/li>\n<\/ul>\n<p data-start=\"6570\" data-end=\"6687\">These aromas, still raw after distillation, will then be refined through contact with oak during the <a href=\"https:\/\/www.cognac-guillon-painturaud.fr\/en\/vieillissement-du-cognac-le-chene\/\">aging stage<\/a>.<\/p>\n<h2 data-start=\"6694\" data-end=\"6729\"><strong>The future of the Charente still: tradition and modernity<\/strong><\/h2>\n<p data-start=\"6731\" data-end=\"6837\">Although centuries old, the Charente still remains relevant today. Distilleries and distillers are experimenting:<\/p>\n<ul data-start=\"6838\" data-end=\"6979\">\n<li data-start=\"6838\" data-end=\"6867\">\n<p data-start=\"6840\" data-end=\"6867\">gentler heating,<\/p>\n<\/li>\n<li data-start=\"6868\" data-end=\"6909\">\n<p data-start=\"6870\" data-end=\"6909\">subtle condensation settings,<\/p>\n<\/li>\n<li data-start=\"6910\" data-end=\"6979\">\n<p data-start=\"6912\" data-end=\"6979\">sometimes even in combination with digital tracking tools.<\/p>\n<\/li>\n<\/ul>\n<p data-start=\"6981\" data-end=\"7100\">But ultimately, the essence remains: Charentais distillation is still a <strong data-start=\"7052\" data-end=\"7097\">human's job, requiring patience and instinct<\/strong>.<\/p>\n<h2 data-start=\"8035\" data-end=\"8047\"><strong>Conclusion<\/strong><\/h2>\n<p data-start=\"8049\" data-end=\"8353\">The<strong data-start=\"8051\" data-end=\"8073\">charentais still<\/strong> is much more than a tool: it is a living heritage, the guardian of Cognac's quality and identity. Heir to a long history and the result of unique craftsmanship, it continues to transform Charente white wine into an exceptional brandy every year.<\/p>\n<p data-start=\"8355\" data-end=\"8526\">At <strong data-start=\"8360\" data-end=\"8382\">Guillon Painturaud<\/strong>, family estate of <a href=\"https:\/\/www.cognac-guillon-painturaud.fr\/en\/vignoble-nos-cognac-et-pineau\/\">Grande Champagne<\/a>, we remain faithful to him, convinced that it is in his copper vats that the soul of our cognacs is born.<\/p>\n<h2 data-start=\"7107\" data-end=\"7138\"><strong>FAQ about the Charentais still<\/strong><\/h2>\n<p data-start=\"7140\" data-end=\"7296\"><strong data-start=\"7140\" data-end=\"7182\">\u2753 What is a Charentais still?<\/strong><br data-start=\"7182\" data-end=\"7185\" \/>A specific copper still used to produce Cognac using the double distillation method.<\/p>\n<p data-start=\"7140\" data-end=\"7296\"><strong data-start=\"7298\" data-end=\"7372\">\u2753 How does double distillation work in a Charentais still?<\/strong><br data-start=\"7372\" data-end=\"7375\" \/>The first distillation transforms the white wine into \u201cbrouillis\u201d (27 to 32% ABV). The second distillation, known as \u201cgood heating,\u201d extracts only the heart of the distillate, producing a spirit between 70 and 72% ABV, which is then aged in oak barrels.<\/p>\n<p data-start=\"7298\" data-end=\"7511\"><strong data-start=\"7298\" data-end=\"7372\">\u2753 What is the difference between a still and a Charentais still?<\/strong><br data-start=\"7372\" data-end=\"7375\" \/>The still is a generic distillation apparatus. The Charentais still is a specific, regulated version used exclusively for Cognac.<\/p>\n<p data-start=\"7513\" data-end=\"7691\"><strong data-start=\"7513\" data-end=\"7572\">\u2753 Why is copper used for stills?<\/strong><br data-start=\"7572\" data-end=\"7575\" \/>Because it conducts heat perfectly, traps impurities, and improves the aromatic quality of the brandy.<\/p>\n<p data-start=\"7847\" data-end=\"8028\"><strong data-start=\"7847\" data-end=\"7915\">\u2753 Is the Charentais still made by hand?<\/strong><br data-start=\"7915\" data-end=\"7918\" \/>Yes, it is designed by specialist boilermakers, perpetuating expertise that has been passed down for centuries.<\/p>\n<p data-start=\"7847\" data-end=\"8028\"><strong data-start=\"7847\" data-end=\"7915\">\u2753 Can we visit a Charentais still at Guillon-Painturaud?<\/strong><br data-start=\"7915\" data-end=\"7918\" \/>Yes, our family estate in Grande Champagne offers <a href=\"https:\/\/www.cognac-guillon-painturaud.fr\/en\/product\/visite-vignerons\/\">winery and distillery tours<\/a>, where you can see the Charentais still in operation and taste our cognacs and pineaux.<\/p>","protected":false},"excerpt":{"rendered":"<p>L\u2019alambic charentais : c\u0153ur battant du Cognac S\u2019il fallait d\u00e9signer un symbole universel du Cognac, ce serait sans aucun doute l\u2019alambic charentais. Avec ses courbes en cuivre et son col-de-cygne, il incarne \u00e0 la fois un h\u00e9ritage artisanal plusieurs fois centenaire et un savoir-faire toujours vivant. Sans lui, impossible de donner naissance aux eaux-de-vie qui [&hellip;]<\/p>\n","protected":false},"author":242,"featured_media":592398,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"Alambic charentais : histoire, distillation et savoir-faire du Cognac","_seopress_titles_desc":"D\u00e9couvrez l\u2019alambic charentais, pi\u00e8ce ma\u00eetresse du Cognac : histoire, double distillation, fabrication artisanale et tradition familiale \u00e0 Guillon-Painturaud.","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"none","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"both","_seopress_redirections_param":"","_seopress_redirections_type":301,"_seopress_analysis_target_kw":"alambic","_seopress_news_disabled":"","_seopress_video_disabled":"","_seopress_video":[],"_seopress_pro_schemas_manual":[{"_seopress_pro_rich_snippets_type":"faq","_seopress_pro_rich_snippets_faq":{"0":{"question":"Qu\u2019est-ce qu\u2019un alambic charentais ?","answer":"Un alambic sp\u00e9cifique en cuivre, utilis\u00e9 pour produire le Cognac, selon la m\u00e9thode de la double distillation."},"2":{"question":"Comment fonctionne la double distillation dans un alambic charentais ?","answer":"La premi\u00e8re chauffe transforme le vin blanc en \"brouillis\" (27 \u00e0 32 % vol.). La seconde chauffe, appel\u00e9e \u00ab bonne chauffe \u00bb, extrait uniquement le c\u0153ur de chauffe, donnant une eau-de-vie entre 70 et 72 % vol. qui sera ensuite vieillie en f\u00fbts de ch\u00eane."},"3":{"question":"Quelle est la diff\u00e9rence entre un alambic et un alambic charentais ?","answer":"L\u2019alambic est un appareil de distillation g\u00e9n\u00e9rique. L\u2019alambic charentais est une version particuli\u00e8re, r\u00e9glement\u00e9e, propre au Cognac."},"4":{"question":"Pourquoi le cuivre est-il utilis\u00e9 pour les alambics ?","answer":"Parce qu\u2019il conduit parfaitement la chaleur, fixe les impuret\u00e9s et am\u00e9liore la qualit\u00e9 aromatique de l\u2019eau-de-vie."},"5":{"question":"L\u2019alambic charentais est-il toujours fabriqu\u00e9 artisanalement ?","answer":"Oui, il est con\u00e7u par des chaudronniers sp\u00e9cialis\u00e9s, perp\u00e9tuant un savoir-faire transmis depuis des si\u00e8cles."},"6":{"question":"Peut-on visiter un alambic charentais chez Guillon-Painturaud ?","answer":"Oui, notre domaine familial en Grande Champagne propose des visites de chai et de distillerie, o\u00f9 vous pourrez d\u00e9couvrir l\u2019alambic charentais en fonctionnement et d\u00e9guster nos cognacs et pineaux."}}}],"_seopress_pro_rich_snippets_disable_all":"","_seopress_pro_rich_snippets_disable":[],"_seopress_pro_schemas":[],"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[23],"tags":[],"class_list":["post-592339","post","type-post","status-publish","format-standard","has-post-thumbnail","category-actualite"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.cognac-guillon-painturaud.fr\/en\/wp-json\/wp\/v2\/posts\/592339","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.cognac-guillon-painturaud.fr\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.cognac-guillon-painturaud.fr\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.cognac-guillon-painturaud.fr\/en\/wp-json\/wp\/v2\/users\/242"}],"replies":[{"embeddable":true,"href":"https:\/\/www.cognac-guillon-painturaud.fr\/en\/wp-json\/wp\/v2\/comments?post=592339"}],"version-history":[{"count":2,"href":"https:\/\/www.cognac-guillon-painturaud.fr\/en\/wp-json\/wp\/v2\/posts\/592339\/revisions"}],"predecessor-version":[{"id":618983,"href":"https:\/\/www.cognac-guillon-painturaud.fr\/en\/wp-json\/wp\/v2\/posts\/592339\/revisions\/618983"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.cognac-guillon-painturaud.fr\/en\/wp-json\/wp\/v2\/media\/592398"}],"wp:attachment":[{"href":"https:\/\/www.cognac-guillon-painturaud.fr\/en\/wp-json\/wp\/v2\/media?parent=592339"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.cognac-guillon-painturaud.fr\/en\/wp-json\/wp\/v2\/categories?post=592339"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.cognac-guillon-painturaud.fr\/en\/wp-json\/wp\/v2\/tags?post=592339"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}