The history of Cognac – Growth in the market

By 1800 many of the houses that we know of today were becoming established, and their requirement for brandies from the farmers was increasing demand. Coupled to this, the skills in making cognac had improved and a form of standardisation was gradually forming, both in the distillation and ageing process. But very little brandy was sold for keeping and most was intended to be cut with water when it reached its final destination – usually in Ireland or England.

However some producers had realised the benefits of longer ageing, especially farmers who were supplying quantities to the merchants for onward sales in Europe. By this time, ageing in oak was recognised as the way to develop a unique flavour. But it was noted that this took many years and for commercial reasons only small quantities could be kept back, either for the farmers benefit or for selling at a much greater price at a later date.

In early brandies, distillation took place many times to increase its strength. By 1800 the brandies were all double distilled and Richard Hennessey noted that shrewd operators were buying up year old brandies and keeping them until they could get a better price. In 1786 the tax laws were rescinded and the Treaty of Free trade was established, allowing the merchants and producers to become more selective in the profitable UK markets.

Some new names were also springing up – Otard and Dupuy were joined by Hine and all three saw advantage in the British markets by buying from the higher quality Saintonge rather from the south around Bordeaux. This loyalty to the Angoumois was later rewarded as the area’s brandies became known as cognac after the principle town in the region.